Delicious Pre-Fishing Steak and Eggs Breakfast

Looking for an indulgent, protein-packed breakfast? You’re in the right place. This super savory dish is delicious with roasted potatoes or hash browns.


1 1″-thick New York strip steak (about 13 oz.)

2 tbsp. vegetable oil, divided

1 tsp. Kosher salt, plus more for seasoning to taste

1 tsp. Freshly ground black pepper, plus more for seasoning to taste

3/4 tsp. smoked paprika, plus more for seasoning to taste

2 tbsp. butter

4 eggs

Roasted potatoes, for serving

Parsley, for serving

Dill, for serving


  1. Remove steak from refrigerator and let come to room temperature, 30 minutes. 
  2. Rub steak with 1 tablespoon vegetable oil and season all over with 1 ½ teaspoon salt, 1 teaspoon pepper, and ¾ teaspoon paprika.
  3. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total. 
  4. Reduce heat to medium-low and add butter to pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 120-125°F  for medium rare, 130°F for medium. 
  5. Transfer steak onto a cutting board and let rest about 10 minutes. 
  6. Meanwhile, heat remaining oil in a nonstick skillet over medium heat until shimmering. Crack egg into pan and cook 3 to 4 minutes, or until white is set and edges are just beginning to brown. Remove from pan and season with salt and pepper.
  7. Slice steak into 1″ strips on a bias, against the grain. 
  8. Serve steak with eggs and potatoes. Garnish with herbs and season with more salt, pepper, and paprika to taste.

All credit for this awesome recipe goes to Delish.

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