Description
This Sheet Pan Steak and Eggs recipe offers a delicious and easy way to prepare a hearty breakfast or brunch with perfectly cooked top sirloin steaks and eggs, all made together on one pan under the broiler. Infused with a flavorful garlic herb butter, it combines juicy steak and tender eggs with minimal cleanup.
Ingredients
Steak and Eggs
- 3 lbs thick cut (around 1 inch thick) top sirloin steak (can also use boneless ribeye or New York strip loin steak)
- 6 large eggs
- Salt and pepper, to taste
- Cooking oil spray, for coating baking pan
Garlic Herb Butter
- 1/4 cup butter, softened
- 3 garlic cloves, minced
- 1 tsp thyme, finely chopped
- 1 tsp rosemary, finely chopped
- 1 tsp oregano, finely chopped
- 2 tsp parsley, finely chopped
Instructions
- Prepare Garlic Herb Butter: In a bowl, combine softened butter with minced garlic and finely chopped thyme, rosemary, oregano, and parsley. Mix well until all ingredients are evenly blended. If using immediately, set aside; if storing for later, form the butter into a log using plastic wrap and refrigerate up to 3 days.
- Preheat Oven and Prepare Pan: Set your oven to high broil. Lightly coat a baking sheet with cooking oil spray to prevent sticking.
- Season and Arrange Steaks: Cut the 3 lbs of steak into 8-ounce portions. Lightly season both sides of each steak with salt and pepper, then arrange them spaced out on the prepared baking pan.
- Broil Steaks - First Side: Place the pan in the oven and broil steaks for 5 minutes, allowing a nice seared crust to form on one side.
- Flip Steaks and Continue Broiling: Flip each steak and broil for an additional 5 minutes or until they reach your desired level of doneness.
- Add Eggs: When the steaks are about 3 to 4 minutes from finishing, rearrange them on the sheet pan to create 6 wells or spots. Crack one egg into each well. Continue cooking the eggs until the whites are set and the steaks are done simultaneously.
- Top with Garlic Butter: About 1 minute before removing from the oven, add a spoonful of the garlic herb butter to the center of each steak, allowing it to melt and infuse flavor.
- Serve: Remove the sheet pan from the oven. Brush the melted butter over the steaks, then serve immediately with extra garlic butter if desired for an enhanced taste.
Notes
- The garlic herb butter can be made ahead and stored in the refrigerator for up to 3 days to save time on the day of cooking.
- Using thick-cut steak ensures juicy, tender results after broiling.
- Adjust broil times depending on your oven's strength and steak thickness to achieve your preferred doneness.
- Ensure eggs are cracked carefully onto the sheet pan wells to avoid spilling and maintain neat servings.
- Feel free to substitute top sirloin with ribeye or New York strip as suggested for variations in flavor and texture.
- For a lower fat option, you can reduce the amount of butter or use a butter substitute.
