Steak and eggs is a delightful and rich meal that can be enjoyed for breakfast, dinner, or anytime you please. It is also quite simple, and there are a million different variations to be made with it. The question of how to vary this dish comes down to this: which types of steak pair best with eggs?
This list will go over what we think some of the best types of steak to make steak and eggs with are, along with some tips on how to prepare them.
Let’s get started!
1. New York Strip Steak
If you like to start your mornings by grilling up a steak, then this is a great cut for you to consider. Tender and lean, this steak is both excellent for grilling and relatively easy to cook, but it also pairs well with nearly anything, especially eggs and potatoes. They also have a relatively bold flavor.
If you get the bone-out version, this dish will be even easier to prepare. This cut of steak is also relatively affordable, in addition to being an extremely popular cut.
2. Chuck Eye Steak
Part of the chuck primal and from one of the ribs, chuck eye steak is full of flavor, although it is less tender than some other cuts such as the tenderloin or the strip steak. It also is pretty cheap compared to ribeye steaks, making it a good option if you want to make this breakfast a regular tradition for your morning meals.
Chuck eye, like most prime cuts of steak, is best cooked at high temperatures for a short duration of time.
Related What Is the Best Quality Beef in the World? (And Why).
Sirloin, especially top sirloin, makes for a really good steak and eggs. A moderately lean cut, it is still both flavorful and juicy, making it a great addition to your breakfast.
This steak is extremely versatile, and there are a ton of different ways to cook it. One option you may not have considered before is sous vide, which will leave the sirloin incredibly tender. This method is also incredibly easy and requires no extra attention after the prep stage is done.
Pro Tip: This steak is great when cooked first on a cast iron skillet and then finished in the oven.
4. T-Bone Steak
The iconic T-Bone steak, taken from the loin primal, is an excellent cut of steak and is big enough to be featured as part of a lumberjack size steak and eggs breakfast. It is both a tender and delicious cut of meat with a very bold flavor profile. However, do note that it is a relatively expensive cut of meat due to all these excellent qualities. After all, it includes the filet mignon on one side.
T-Bone steak is most easily cooked using a skillet-to-oven method. Make sure to cut the meat across the grain after you are done cooking it.
5. Filet Mignon
Filet mignon is technically also tenderloin steak, but there is a reason that it is so highly prized. This cut is very expensive, but its tender texture and milder flavor will make it a great choice for steak and eggs, just like its more general counterpart. If you want to make an Instagram-worthy breakfast for a special occasion, this may be the best choice.
Filet mignon is generally best prepared pan-seared, with herb butter and some sort of garnish such as rosemary. Although, for breakfast, you don’t need it to be very flavorful in order to match the eggs and potatoes, both of which are rather flavorless without additional seasoning.
Related 6 Best Types of Steak for Fajitas.
6. Rib-eye Steak
One of the most coveted cuts out there, rib-eye steak is popular for a reason. While relatively expensive, this cut is simultaneously juicy, beefy, flavorful, and just fatty enough to be perfect as a standalone steak or in a meal such as a steak and eggs.
Rib-eye steak is great for either grilling or pan-searing. One of the most reliable methods for cooking such an expensive steak is reverse searing, in which you sear it first and then place the steak into an oven in order to indirectly cook the inside. When paired with an egg on top and some oven-roasted potatoes, a rib-eye steak cooked this way will make for an incredible breakfast.
This cut is so tender it doesn’t require marinating, and in some ways, less is more when you have a particularly good cut of rib-eye steak.
7. Hanger Steak
Hanger steak is one of the “flat steaks” that also includes skirt steaks. It is an incredibly tender cut of meat, although not as flavorful as some cuts. This makes it a great choice for this list. It
This steak is best cooked to medium rare, as anything else can make it overly tough. It can also be marinated first for extra flavor, although just some salt and pepper should be enough for a good steak and egg meal. Make sure to cut against the grain and serve this cut thinly sliced for best results.
8. Carne Picada
Typically used in burritos, tacos, and other Mexican food, Carne Picada can be an excellent pick for steak and eggs. When prepared properly, it is both tender and highly flavorful. Carne Picada can be complemented very well with some Pico de Gallo for a very refreshing steak and egg breakfast.
Related The 5 Best Types of Oil for Cooking Steak.
9. Eye of Round Steak
Also known as “breakfast steak,” this cut (from the round primal) is lean, boneless, and comes at a great price. It is a perfect complement to eggs and potatoes and is best prepared by first marinating and then searing over high heat.
While it may sound unconventional, a hamburger and eggs can be an especially easy and delicious type of steak and eggs. The great thing is that it is extremely easy to make.
11. Skirt Steak
Inside skirt steak has an incredibly robust flavor profile and is best served thinly sliced (against the grain, of course). It turns out that this relatively tough but flavorful steak pairs beautifully with steak and eggs, as mentioned in this recipe. Definitely worth trying if you love steak and eggs! The thin slices make it just as easily eatable as bacon, a great quality in breakfast food.
I hope this list has been helpful.
Thanks for stoppin’ by!
For more, don’t miss The 11 Best Substitutes for Steak Sauce.
Anne James has a wealth of expertise in a wide array of interests, including quilting, cooking, gardening, camping, and making jelly.
She has a professional canning business and has been featured in the local newspaper, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is.
With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass.
Lovingly known as “Jelly Grandma” by her grandkids, Anne hopes your visit here has been a sweet one.