Steak and Eggs with Sautéed Mushrooms

A bold and hearty dish, Steak and Eggs with Sautéed Mushrooms combines rich, savory flavors with high-protein ingredients to deliver a satisfying meal suitable for breakfast, brunch, or even dinner. Featuring a perfectly seared steak, crispy-edged sunny-side-up eggs, and buttery mushrooms, this timeless combination never fails to please.

Why You’ll Love This Recipe

This dish is a classic for good reason — it’s simple, substantial, and full of flavor. The juicy steak is complemented by tender mushrooms and eggs with golden, crispy edges, making it an ideal meal for any time of day. It requires minimal ingredients but yields maximum satisfaction. Whether you’re fueling up for a busy day or indulging in a weekend brunch, this recipe delivers comfort and nourishment in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ribeye or T-bone steak (about 1 lb)
• Salt and freshly cracked black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 large eggs
• 1 cup sliced mushrooms
• 1 clove garlic, minced
• Fresh parsley, chopped, for garnish

Directions

1. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat it dry and season generously with salt and freshly cracked black pepper on both sides.
2. Heat a heavy skillet (preferably cast iron) over medium-high heat. Add olive oil and sear the steak for 3–4 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the pan and let it rest for 5–10 minutes.
3. In the same skillet, add butter. Once melted, add garlic and mushrooms. Sauté for 4–5 minutes, stirring occasionally, until the mushrooms are browned and tender. Season lightly with salt and pepper.
4. Meanwhile, heat a nonstick pan over medium heat and cook the eggs sunny-side-up until the whites are fully set but the yolks remain runny, and the edges are crisp.
5. Plate the rested steak alongside the eggs and mushrooms. Garnish with freshly chopped parsley and additional black pepper if desired. Serve immediately.

Servings and timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Egg Style: Try scrambled, poached, or over-easy eggs if sunny-side-up isn’t your preference.
• Steak Cuts: Sirloin, strip steak, or filet mignon are excellent alternatives to ribeye or T-bone.
• Mushroom Types: Use cremini, shiitake, or portobello mushrooms for added variety and flavor.
• Herb Options: Swap parsley for thyme or chives for a different herbal finish.
• Add-ons: Include hash browns, avocado, or sautéed spinach for a more complete meal.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat:

• Steak: Reheat gently in a skillet over medium-low heat or in the oven at 275°F (135°C) until warmed through.
• Eggs: For best quality, it’s recommended to cook eggs fresh rather than reheating.
• Mushrooms: Reheat in a pan over medium heat or in the microwave until hot.

FAQs

Can I use a different cut of steak?

Yes, sirloin, New York strip, or filet mignon can all be used depending on your preference and availability.

How do I know when the steak is done?

Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.

Is it necessary to let the steak rest?

Yes, resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.

What’s the best way to get crispy egg edges?

Use a well-heated nonstick or cast iron pan with a bit of oil and cook over medium-high heat without moving the eggs.

Can I cook everything in one pan?

Yes, if using a large enough skillet, you can sear the steak, cook the mushrooms, and then fry the eggs in succession.

How should I clean a cast iron skillet after cooking?

Wipe out with a paper towel and rinse with warm water; avoid soap to preserve the seasoning. Dry thoroughly.

What mushrooms work best?

Cremini or baby bella mushrooms offer a meaty texture, but white button mushrooms also work well.

Can I make this dairy-free?

Use a plant-based butter substitute or more olive oil in place of butter.

What sides pair well with this meal?

Try roasted potatoes, sautéed greens, or fresh fruit for a balanced plate.

Is this recipe suitable for meal prep?

It can be prepped ahead, but for best texture, cook the eggs fresh and store steak and mushrooms separately.

Conclusion

Steak and Eggs with Sautéed Mushrooms is a timeless dish that brings together simple ingredients to create something truly satisfying. Whether you’re preparing a special breakfast or an indulgent dinner, this protein-packed plate is easy to make and endlessly enjoyable. With just a few steps and quality ingredients, you can serve up a hearty, restaurant-worthy meal right at home.

Steak and Eggs with Sautéed Mushrooms

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Pan-Seared
• Cuisine: American

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Description

A bold and satisfying breakfast (or any-time meal) featuring a perfectly seared steak, sunny-side-up eggs with crispy edges, and savory mushrooms — classic, protein-packed, and utterly delicious.

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Ingredients

Units USM Scale 1x2x3x

• 1 ribeye or T-bone steak (about 1 lb)
• Salt and freshly cracked black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 large eggs
• 1 cup sliced mushrooms
• 1 clove garlic, minced
• Fresh parsley, chopped, for garnish

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Instructions

1. Remove steak from fridge 30 minutes before cooking. Season generously with salt and pepper on both sides.
2. Heat a skillet over medium-high heat. Add olive oil and sear steak for 3–4 minutes per side (for medium-rare) or to desired doneness. Remove and let rest.
3. In the same skillet, melt butter and add garlic and mushrooms. Sauté for 4–5 minutes until browned and tender. Season lightly with salt and pepper.
4. In a separate nonstick pan, fry eggs sunny-side-up until whites are set and edges are crispy.
5. Plate the steak with eggs and mushrooms. Garnish with fresh parsley and additional black pepper if desired.

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Notes

• Letting the steak rest after cooking helps retain juices.
• Use cremini or baby bella mushrooms for extra flavor.
• Adjust egg doneness to preference — over-easy or poached also work well.

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Nutrition

• Serving Size: 1 serving
• Calories: 560
• Sugar: 1g
• Sodium: 320mg
• Fat: 42g
• Saturated Fat: 16g
• Unsaturated Fat: 24g
• Trans Fat: 1g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 42g
• Cholesterol: 370mg