Steaks aren’t just for dinner – they make for great breakfast too! Try our simple recipe for steak and eggs for a protein packed start to your day. Add some toasted sourdough or an english muffin and a side of fruit to round out your meal. The key to making a delicious steak is ensuring the outer surface of the steaks is very dry and ensuring the pan is ripping hot when you add the steaks to the pan. These two steps will give you a delicious crust on the outside with tender meat on the inside. We like our steaks medium rare, but if you’d prefer a different finish, check out our Steak Guide to choose a temperature that works for you.

Skillet Steak and Eggs

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 1 hour, 30 minutes
  • Print


  • 1 (5-8 oz) sirloin steak
  • 1 tbsp vegetable oil
  • 4 large eggs
  • 1 tbsp minced fresh chives or parsley


1) Pat sirloin steak dry and season liberally with kosher salt and freshly ground black pepper. Seal steak in a vacuum seal bag. Place in a Suvie pan, cover with water, and place in the bottom zone of Suvie. Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 130°F for 1 hour

Top Zone: None

2) After the cook, remove steak from packaging and pat dry thoroughly. Heat vegetable oil in a large skillet over medium-high heat until just smoking. Add steak and cook, for 1-2 minutes per side, or until browned. Transfer steak to a cutting board.

3) Reduce skillet heat to medium-low. Crack eggs into pan and cook until the whites begin to set. Cover pan and cook for 2-3 minutes more until cooked to desired doneness. Season with salt and pepper. 

4) Slice steak against the grain and divide between plates with eggs. Garnish with herbs and serve. 


Nutritional Information per serving (2 servings per recipe): Calories 310, Total Fat 21g, Total Carbohydrates 1g, Total Sodium 270mg, Total Protein 28g

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