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What cut of meat is best for steak and eggs?

Steak and eggs is a classic breakfast dish that combines rich, savory beef with fluffy eggs for a protein-packed start to the day. But with so many cuts of steak to choose from, how do you pick the right one for steak and eggs? Here are some quick answers to key questions:

– The best cuts for steak and eggs are ribeye, New York strip, filet mignon or sirloin. These tender cuts become nice and caramelized when cooked quickly over high heat.

– Leaner cuts like flank or skirt steak work too. Slice them thinly across the grain before cooking.

– Cook steak to medium rare or medium doneness to match the doneness of the eggs.

– Choose a thickness between 1/2-inch to 1-inch based on your preferences.

– Let steak rest 5 minutes before slicing and serving with eggs.

Now let’s dive deeper into picking the perfect cut of meat and cooking method for outstanding steak and eggs every time.

Popular Cuts for Steak and Eggs

The most important factor in choosing a cut of steak for steak and eggs is tenderness. Since steak for breakfast is cooked quickly over high heat, you’ll want a naturally tender cut that doesn’t require long cooking times. Here are some top options:


Ribeye steak comes from the rib section and is prized for its marbling, tenderness and beefy flavor. The fat in ribeye keeps it juicy during quick cooking. Ribeye is available as boneless or bone-in cuts.

New York Strip

Also known as top loin or Kansas city strip steak. This tender cut comes from the short loin and offers a perfect balance of tenderness and beefy flavor. Choose 1-inch thick steaks for the best results.

Filet Mignon

Cut from the tenderloin, filet mignon is exceptionally tender though lacks some of the beefy flavor of ribeye or New York strip. Choose filet mignon when tenderness is the top priority.


Sirloin steak comes from the hip/rear end of the cow. Look for top sirloin boneless steaks for the most tenderness. Though not as tender as ribeye or filet mignon, sirloin is still a budget-friendly choice for steak and eggs.

Flank or Skirt Steak

These thin, well-marbled steaks have terrific savory flavor. Simply slice them against the grain before cooking over high heat with eggs. Not as naturally tender as other cuts but quick cooking keeps them juicy.

Choosing Cut Thickness

When purchasing steak to cook quickly for breakfast, opt for a thickness between 1/2-inch to 1-inch. Here are guidelines based on cut:

Cut Recommended Thickness
Ribeye, NY Strip, Filet Mignon 1-inch
Sirloin 3/4 to 1-inch
Flank, Skirt 1/2-inch

Thinner steaks from naturally tender cuts like ribeye or filet cook lightning fast. While sirloin benefits from a slightly thicker cut to allow more time to cook through and tenderize before the exterior burns.

Ultimately choose a thickness you enjoy. Thicker steaks take a little longer but give you that indulgent, toothsome steak texture. If you prefer your steak on the thinner side, adjust the cooking method accordingly so it doesn’t overcook.

How to Cook Steak for Steak and Eggs

Cooking steak quickly over high heat is the key to keeping it juicy and flavorful for steak and eggs. Here are 3 simple methods:


Use a heavy skillet or grill pan over high heat. Get it very hot before adding a bit of oil or butter. Add steaks and cook to desired doneness, about 3 minutes per side for 1-inch steaks. Add a pat of butter on top of steaks as they cook for extra richness.


Get the grill as hot as possible (500°F+). Oil the grates then add steaks. Cook to desired doneness, around 4 minutes per side for 1-inch steaks. Watch closely to avoid flare-ups. This method adds delicious charred flavor.


Position oven rack 6-inches from heating element and preheat broiler. Place steaks on a broiler pan and broil 5-7 minutes per side for 1-inch steaks. Check often to avoid overcooking.

Regardless of method, use tongs to flip steaks rather than a fork to avoid losing flavorful juices. Let steak rest for 5 minutes after cooking before slicing and serving.

Doneness Guide for Steak and Eggs

Matching the doneness of the steak to the eggs is important for steak and eggs. Here are guidelines:

Doneness Steak Internal Temp Eggs
Rare 120-125°F Soft scrambled, poached, fried
Medium Rare 130-135°F Over easy, sunny side up, soft boiled
Medium 140-145°F Over hard

Rare to medium rare steak pairs beautifully with eggs from soft scrambled to over easy. For well done egg preparations like hard boiled, cook steak to medium doneness. Use an instant read thermometer to monitor doneness when cooking steak.

Complementary Side Dishes

While steak and eggs shines on its own, a few simple sides round out the meal wonderfully:

Hash browns or home fries

Crispy, buttery potatoes are essential for soaking up egg yolks.

Toast or biscuits

Great vessels for eating steak and eggs. Go for grainy artisan bread or fluffy homemade biscuits.

Sautéed onions or mushrooms

Quickly cooked aromatic veggies add a savory side.

Fresh fruit

Sliced melons, berries, or citrus brighten up the rich dish.


A few strips of crispy bacon never hurt.

Putting It All Together

Follow these tips for the perfect steak and eggs:

– Choose a naturally tender cut like ribeye, New York or filet mignon around 1-inch thick. Very thinly sliced flank or skirt steak also works nicely.

– Cook over high heat using stovetop, grill or broiler to desired doneness. Shoot for rare to medium rare.

– Rest steak 5 minutes before slicing against the grain into bite-sized pieces.

– Cook eggs to desired doneness using preferred method like fried, poached, scrambled, etc.

– Season steak and eggs with just salt and pepper to let the true flavors shine.

– Serve with crispy hash browns, toast and fresh fruit for the complete steakhouse-style breakfast.

With premium steak and fresh local eggs, this classic meal delivers indulgent flavor and satisfaction. Using quick cooking methods, steak and eggs can be a special weekend treat or easy weekday breakfast. Experiment with different steak cuts and egg preparations until you find your favorite combination.


Steak and eggs make an indulgent breakfast duo, but picking the right cut of meat avoids overcooking or a chewy experience. Tender, well-marbled steaks like ribeye, New York strip, filet mignon or sirloin deliver the most delicious results. Cook them quickly over high heat to medium rare or medium doneness to match the eggs. Thinner flank or skirt steak also shines when sliced crosswise and paired with soft scrambled or poached eggs. With a top quality steak cooked to juicy perfection and fresh eggs, you have an incredible breakfast in minutes.