Description
A hearty and satisfying dish perfect for breakfast, brunch, or dinner, featuring tender ribeye steaks, perfectly cooked eggs, and savory sautéed mushrooms.
Ingredients
Scale
- For the Steak:
- 2 ribeye steaks (or any steak of your choice)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 garlic cloves, smashed
- Fresh rosemary or thyme sprigs (optional)
- For the Eggs:
- 4 large eggs
- 1 tablespoon butter
- Salt and pepper, to taste
- For the Sautéed Mushrooms:
- 2 cups mushrooms, sliced (cremini, shiitake, or white button)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Prepare the Steak: Season steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook steaks for 3-4 minutes per side for medium-rare. Add butter, smashed garlic, and herbs. Baste with butter and let rest covered with foil.
- Sauté the Mushrooms: In the same skillet, heat olive oil and butter. Sauté mushrooms for 5-7 minutes until tender. Add minced garlic and cook for an additional minute. Season with salt, pepper, and parsley.
- Cook the Eggs: Heat butter in a non-stick skillet. Cook eggs sunny-side up or over-easy. Season with salt and pepper.
- Serve: Plate the steak, add mushrooms, and top with eggs. Garnish with fresh herbs.
Notes
- Adjust cooking time for steak based on desired doneness.
- Feel free to add different herbs or vegetables to the mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 300 mg