If you are searching for a dish that perfectly combines hearty, savory flavors with simple elegance, look no further than this Steak and Eggs with Sautéed Mushrooms Recipe. It’s an unbeatable breakfast or brunch classic reinvented with tender, juicy steak paired with rich, golden eggs and earthy sautéed mushrooms bursting with garlic and herbs. Every bite is a celebration of comforting textures and flavors that will make you feel like you’re dining at your favorite bistro—right in your own kitchen.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating a dish that is satisfying and packed with flavor while keeping preparation straightforward. From the juicy ribeye steaks that bring richness, to the fresh mushrooms adding a meaty texture, everything comes together beautifully with simple pantry staples.
- Ribeye steaks (2): Choose well-marbled cuts for maximum juiciness and flavor.
- Olive oil (3 tablespoons total): Adds a fruity, smooth base for cooking and enhances the natural flavors.
- Butter (3 tablespoons total): Provides a luscious richness and helps achieve that perfectly browned crust on steak and mushrooms.
- Garlic (4 cloves, divided): Adds aromatic depth and a subtle sharpness that lifts the whole dish.
- Fresh rosemary or thyme sprigs: Optional, but highly recommended for fragrant herbal notes during steak cooking.
- Eggs (4 large): The creamy, runny yolks balance the steak’s savoriness and mushrooms’ earthiness.
- Mushrooms (2 cups, sliced): Use cremini, shiitake, or white button for a tender, flavorful sauté.
- Fresh parsley: A bright finishing touch that adds color and a mild herbal contrast.
- Salt and pepper: Essential for seasoning every component to perfection.
How to Make Steak and Eggs with Sautéed Mushrooms Recipe
Step 1: Prepare the Steak
Start by seasoning your ribeye steaks generously with salt and pepper on both sides. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Place the steaks in the pan and cook for about 3 to 4 minutes per side to achieve a gorgeous medium-rare finish. In the final minute of cooking, add butter, smashed garlic cloves, and your fresh rosemary or thyme sprigs. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly—this basting step infuses the meat with incredible flavor and helps build a beautiful crust. Once cooked, transfer steaks to a plate and tent with foil to rest while you move on.
Step 2: Sauté the Mushrooms
Using the same skillet, add a splash of olive oil and a tablespoon of butter, letting it melt over medium heat. Toss in the sliced mushrooms and sauté them until they release their liquid and turn tender and golden, about 5 to 7 minutes. Stir in the minced garlic for the last minute to infuse a delicate garlicky aroma without burning. Finish by seasoning with salt, pepper, and a sprinkle of fresh chopped parsley to brighten things up. These mushrooms bring a wonderfully earthy and savory contrast that perfectly complements the steak.
Step 3: Cook the Eggs
In a non-stick skillet, melt a tablespoon of butter and cook the eggs according to your preference—sunny-side up or over-easy are ideal to keep those yolks glossy and luscious. Season lightly with salt and pepper. The eggs add a lovely creaminess and richness that rounds out the dish beautifully.
How to Serve Steak and Eggs with Sautéed Mushrooms Recipe
Garnishes
Fresh herbs like parsley or a tiny sprig of rosemary make a delightful garnish, adding a pop of color and a hint of fragrance. A light drizzle of high-quality olive oil or a dusting of freshly cracked black pepper can also elevate the presentation and flavor.
Side Dishes
For an even heartier breakfast or brunch, serve alongside crispy roasted potatoes, buttered toast, or a fresh green salad with vinaigrette to add texture and contrast. Creamy avocado slices also pair beautifully and bring a cooling balance to the richness.
Creative Ways to Present
Try serving the steak sliced against the grain with eggs nestled on top and mushrooms cascading down the sides for a rustic yet elegant plate. Alternatively, place the sautéed mushrooms in a small ramekin beside the steak and eggs for a touch of sophistication and easy sharing. Personalize the plate with microgreens or edible flowers if you’re feeling fancy!
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover steak, eggs, and mushrooms in an airtight container within two hours of cooking. Properly stored, they will keep well for up to 3 days, allowing you to enjoy this delicious combination without any waste.
Freezing
While steak and mushrooms freeze reasonably well, eggs don’t always maintain the best texture after freezing. If you want to freeze portions, separate the steak and mushrooms from the eggs. Wrap the steak and mushrooms tightly in freezer-safe packaging, and consume within 2 months for best quality.
Reheating
Gently reheat steak and mushrooms in a skillet over low heat to prevent drying out. Avoid microwaving eggs, as they can become rubbery; instead, cook fresh eggs when reheating the rest of the meal. This way, your Steak and Eggs with Sautéed Mushrooms Recipe will taste almost as fresh as when first made.
FAQs
What cut of steak is best for this recipe?
Ribeye is a fantastic choice because of its marbling and tenderness, but sirloin, strip steak, or even filet mignon work beautifully too depending on your preference and budget.
Can I use other types of mushrooms?
Absolutely! Cremini, shiitake, or button mushrooms all have unique textures and flavors, so feel free to mix and match what you have on hand or enjoy the variety when buying fresh.
How do I know when the steak is cooked just right?
For medium-rare, aim for an internal temperature of about 130 to 135°F (54 to 57°C). The steak should feel firm but still springy to the touch and have a rich pink center.
Can I make this recipe dairy-free?
Yes! Substitute butter with a dairy-free alternative or extra olive oil. The flavors will remain deliciously balanced and satisfying without the dairy.
Is this recipe suitable for a large group?
Definitely! You can easily scale the ingredients up and keep the steps the same. Cooking steaks in batches and keeping warm under foil ensures everyone gets a hot, fresh plate.
Final Thoughts
This Steak and Eggs with Sautéed Mushrooms Recipe is truly one of those timeless dishes you’ll want to make again and again. It’s simple yet sophisticated, packed with layers of flavor, and totally satisfying whether for a leisurely weekend brunch or a special breakfast treat. Once you try this winning combo, I promise it’ll become one of your personal favorites to share with friends and family—just like it is in my kitchen!
Print
Steak and Eggs with Sautéed Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
A classic and hearty meal featuring perfectly cooked ribeye steaks paired with sunny-side-up eggs and savory sautéed mushrooms, making for a delicious and satisfying breakfast or brunch.
Ingredients
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 the steaks generously with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until hot.
- Cook the Steak: Place the steaks in the hot skillet and cook for 3-4 minutes per side for medium-rare doneness. During the last minute of cooking, add 1 tablespoon of butter, the smashed garlic cloves, and sprigs of rosemary or thyme. Spoon the melted butter and aromatics over the steaks to baste them thoroughly.
- Rest the Steak: Remove the steaks from the skillet and place them on a plate. Cover loosely with foil and let them rest for 5 minutes to allow juices to redistribute.
- Sauté the Mushrooms: In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Heat over medium heat, then add the sliced mushrooms and sauté for 5-7 minutes until they become tender and golden.
- Add Garlic and Season: Add the minced garlic to the mushrooms and cook for an additional minute until fragrant. Season with salt, pepper, and toss in chopped fresh parsley for garnish.
- Cook the Eggs: In a clean non-stick skillet, melt 1 tablespoon of butter over medium heat. Crack in the eggs and cook them sunny-side up or over-easy according to preference. Season with salt and pepper.
- Serve: Plate the rested steaks alongside the sautéed mushrooms, and top each steak with an egg. Garnish with additional fresh herbs if desired and serve immediately.
Notes
- Letting the steak rest after cooking ensures it stays juicy and tender.
- You can use any type of steak you prefer, though ribeye offers great flavor and tenderness.
- For a fuller flavor, use fresh herbs to baste the steak while cooking.
- Adjust egg cooking time to your preferred doneness for eggs.
- If mushrooms aren’t your favorite, substitute with sautéed spinach or tomatoes.
