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
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 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.
