Steak & Eggs with Herb Butter
A hard-seared sirloin topped with melting garlic-herb butter and served with two fried eggs. It is a steakhouse breakfast with no bread and almost no carbs.
Nutrition per serving
6 oz steak with 2 eggs- Net carbs
- 1.5g
- Calories
- 724kcal
- Protein
- 47g
- Fat
- 58g
- Total carbs
- 1.9 g
- Fiber
- 0.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chimichurri (dairy-free): A punchy parsley, garlic and red wine vinegar sauce replaces the herb butter, and the eggs fry in olive oil, so the whole plate is dairy-free.
- Instead of making herb butter, stir the parsley, garlic, olive oil, vinegar, oregano, pepper flakes, lemon zest and a pinch of salt together and let it stand while the steak cooks.
- Fry the eggs in olive oil and spoon the chimichurri over the sliced steak. There is more about the sauce in our chimichurri recipe.
Pork chops & eggs: Boneless pork chops seared golden and topped with the herb butter. It is a cheaper, milder take on the diner classic.
- Sear the chops over medium-high rather than high heat, 4–5 minutes per side, so the outside browns without scorching before the middle is done. Pull them at 145°F (63°C) in the thickest part and rest 3 minutes under the herb butter.
- Garlic herb butter
- Steak & eggs
- Garlic herb butter
- Steak & eggs
- Also add
- Garlic herb butter
- Steak & eggs
Estimated cost $12.74 for 2 servings ($6.37 each) · how we estimate
Instructions
-
Mash the softened butter with the garlic, parsley, chives, lemon zest and a pinch of salt until evenly mixed. Spoon it onto plastic wrap, roll into a small log and chill while you cook.
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Pat the steak very dry and season all over with the salt and pepper. If you have time, do this 30–45 minutes ahead and leave it on the counter; a drier surface sears better.
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Heat a cast-iron or heavy skillet over high heat for 3–4 minutes, until very hot. Add the oil, swirl and lay in the steak. Sear without moving it for 3–4 minutes, until a deep brown crust forms, then flip.
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Cook 3–4 minutes more for medium-rare, pulling the steak at 130–135°F (54–57°C) on an instant-read thermometer, or 1–2 minutes longer for the USDA-recommended 145°F (63°C). Move it to a board, top with the herb butter and rest at least 3 minutes (5 is better).
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Meanwhile, wipe out the pan, lower the heat to medium-low and melt the butter. Crack in the eggs, season with a pinch of salt and cook 3–4 minutes, until the whites are set and the yolks still runny, or flip for over-easy.
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Slice the steak across the grain, spoon the melted herb butter from the board over the top and serve with the eggs.
Tips for success
-
Sirloin is lean and affordable. Ribeye or strip steak have more marbling and are more forgiving, and a 1-inch steak takes the same time. - Make a double batch of herb butter. It keeps 2 weeks in the fridge and 3 months in the freezer, and it is great on salmon, vegetables or cauliflower mash.
- Dice leftover steak and warm it through in a hot pan with roasted radishes for a quick steak hash.
Nice to have, not needed
- An instant-read thermometer is the surest way to hit your doneness — without one, cut a small slit in the thickest part to check.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Warm sliced steak gently in a skillet over low heat for 1–2 minutes, and cook the eggs fresh.
Prep tip: Make the herb butter ahead — it keeps 2 weeks in the fridge and 3 months in the freezer.
Best eaten right away. Refrigerate leftover sliced steak up to 3 days and warm it gently so it doesn't overcook. The herb butter keeps 2 weeks refrigerated.
Variations
2 variations, each with its own ingredients and macrosChimichurri (dairy-free)
FlavorA punchy parsley, garlic and red wine vinegar sauce replaces the herb butter, and the eggs fry in olive oil, so the whole plate is dairy-free.
- butter → extra-virgin olive oil
- fresh parsley → fresh parsley
- chives → red wine vinegar
- butter → olive oil
- + ½ tsp dried oregano
- + ¼ tsp red pepper flakes
1.8 g net · 815 kcal · 47 g protein · 68 g fat · ≈$6.71 per serving (+0.3 g net carbs vs the original)
Pork chops & eggs
ProteinBoneless pork chops seared golden and topped with the herb butter. It is a cheaper, milder take on the diner classic.
- top sirloin steak → boneless pork chops (6 oz each)
1.5 g net · 650 kcal · 48 g protein · 49 g fat · ≈$2.69 per serving (same net carbs as the original)
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