Steak and Eggs with Sautéed Mushrooms Recipe
If you’re craving a breakfast that feels special but is unfussy to put together, Steak and Eggs with Sautéed Mushrooms is a game changer. Imagine tender, perfectly seared steak nestled alongside golden eggs with a luscious tumble of garlicky mushrooms—this is the kind of plate that makes weekday mornings feel like a weekend, or transforms your brunch into a celebration. With bold flavors, a satisfying dose of protein, and a certain retro-diner charm, Steak and Eggs with Sautéed Mushrooms will earn a spot in your regular rotation whether you’re feeding a hungry family or just want to treat yourself.
Ingredients You’ll Need
This classic is all about quality, simple ingredients working together to create something irresistible. Each component adds either richness, savoriness, or fresh pops of flavor and color—don’t skip the finishing touches!
- Ribeye or sirloin steaks (2, about 8 oz each): Juicy, tender cuts that quickly cook up with a gorgeous sear—let your choice depend on your mood and what’s at the market.
- Salt and black pepper (to taste): Keep your seasoning generous for the best flavor payoff.
- Olive oil (1 tablespoon): Helps develop a brilliant crust on your steak and keeps the mushrooms from sticking.
- Unsalted butter (1 tablespoon): Adds depth and silkiness when sautéing mushrooms—don’t skip it!
- Cremini or button mushrooms (8 oz, sliced): Choose cremini for earthy richness, button for mild sweetness; both soak up flavor beautifully.
- Garlic cloves (2, minced): Makes the mushrooms sing with a flirt of aromatic goodness.
- Large eggs (4): Cook them just how you love—runny yolks are the sauce for this dish!
- Fresh parsley (chopped, for garnish): A shower of green brings freshness and brightness to every forkful.
- Hot sauce (optional, for serving): A hit of heat ties it all together for spice lovers—just a few dashes will do.
How to Make Steak and Eggs with Sautéed Mushrooms
Step 1: Bring the Steaks to Room Temperature and Season
Let your steaks sit out for about 20 minutes before cooking—this helps them cook evenly and gives you that beautiful crust. Generously season all sides with salt and black pepper, gently pressing it in so every bite is flavor-packed.
Step 2: Sear the Steaks
Heat olive oil in a large, preferably cast iron, skillet over medium-high heat. When it’s shimmering but not smoking, lay your steaks in and listen for that sizzle! Sear each side for 3–4 minutes for medium-rare (or longer if you like)—let them get delightfully browned before flipping. Once done, transfer the steaks to a plate and loosely tent with foil so the juices redistribute.
Step 3: Sauté the Mushrooms and Garlic
Turn the heat down to medium. Add the butter to the same skillet (those steak drippings are magic!), then toss in your sliced mushrooms. Cook for 5–6 minutes, stirring here and there, until they’re beautifully brown and have released their juices. Stir in the minced garlic for the last minute and season to taste with salt and pepper—it’s the secret to the best Steak and Eggs with Sautéed Mushrooms!
Step 4: Cook the Eggs
If your skillet needs a quick wipe, do so, then add a touch more oil if needed. Crack in the eggs and cook them your way—sunny side up for that runny yolk, or over-easy if you prefer a little more set. The trick is not to crowd the pan and to keep an eye so the whites just set but don’t get rubbery.
Step 5: Slice and Assemble
After the steak has rested a few minutes, slice it against the grain for maximum tenderness. Arrange the steak, eggs, and sautéed mushrooms on each plate. Scatter over fresh parsley for a pop of color, and don’t forget the hot sauce if you love a spicy finish.
How to Serve Steak and Eggs with Sautéed Mushrooms
Garnishes
Finish your Steak and Eggs with Sautéed Mushrooms with a sprinkle of chopped fresh parsley, which adds a lively splash of green against those savory browns. For even more lift, a little cracked black pepper or a few flaky salt crystals right before serving really makes every bite sing.
Side Dishes
This meal is a showstopper on its own, but you can round it out beautifully with a mixed greens salad, roasted tomatoes, or crisp hash browns. If you want to keep it low-carb, try a side of sautéed spinach or grilled asparagus for color and crunch.
Creative Ways to Present
Channel your inner brunch chef! Layer everything atop toasted sourdough, pile mushrooms high on the steak for dramatic flair, or serve on a big platter family style so everyone can help themselves. A drizzle of pan juices over the top never hurts, and neither does a scatter of extra herbs or a wedge of lemon for brightness.
Make Ahead and Storage
Storing Leftovers
Keep leftovers of Steak and Eggs with Sautéed Mushrooms in separate airtight containers in the refrigerator. Steaks and mushrooms hold up best for up to 3 days, while eggs are best enjoyed fresh but can be reheated for a day or two if needed.
Freezing
The cooked steak and mushrooms can be frozen, though their texture will change a bit on thawing. Wrap steak slices and mushrooms tightly in plastic wrap and store in a freezer bag for up to 1 month. Avoid freezing cooked eggs, as their texture suffers significantly.
Reheating
To reheat, let the steak and mushrooms return to room temperature. Warm steak slices and mushrooms in a nonstick skillet over low heat with a splash of water or broth to keep them juicy. If you make eggs ahead, reheat them gently in the skillet as well, but cooking fresh eggs is always best when serving Steak and Eggs with Sautéed Mushrooms.
FAQs
Can I use a different cut of steak?
Absolutely! Ribeye and sirloin are classics for this recipe because of their tenderness and marbling, but you can substitute with strip steak, filet mignon, or even a leaner cut if you prefer. Just be sure to adjust cooking times as needed for thickness and your preferred doneness.
What’s the best way to get a perfect sear?
Dry steaks (pat them with a paper towel), bring them to room temperature, and use a hot, heavy skillet like cast iron with a bit of oil. Don’t overcrowd the pan and resist the urge to move the steaks before a crust has formed—that’s the secret to Steak and Eggs with Sautéed Mushrooms excellence!
Can I add other vegetables?
Of course! Onions and spinach are especially tasty—simply add sliced onions to the mushrooms as they cook, or stir in a big handful of fresh spinach at the end until just wilted. Bell peppers and cherry tomatoes work great too, adding sweetness and color.
Is this dish suitable for a gluten-free diet?
Yes! Steak and Eggs with Sautéed Mushrooms are naturally gluten-free as long as you avoid bread on the side or ensure any hot sauce or condiments you use are gluten-free. Always double-check packaged ingredients for hidden gluten.
How can I make my eggs extra special?
Try swirling a little butter in the pan before adding your eggs, or spoon some reserved mushroom and garlic butter over the cooked eggs just before plating. You can even grate a little Parmesan or crumble goat cheese over the top for a rich finish!
Final Thoughts
It’s amazing how just a handful of excellent ingredients can deliver something so delicious and deeply satisfying. There’s no better way to spoil yourself or impress a loved one than with Steak and Eggs with Sautéed Mushrooms—give it a try, and let this classic become your new comfort favorite!
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Steak and Eggs with Sautéed Mushrooms Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in a hearty and satisfying meal with this recipe for Steak and Eggs with Sautéed Mushrooms. Perfect for brunch or a high-protein dinner, this dish features tender steak, perfectly cooked eggs, and flavorful mushrooms sautéed to perfection.
Ingredients
Steak:
- 2 ribeye or sirloin steaks (about 8 oz each)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Sautéed Mushrooms:
- 1 tablespoon unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 2 garlic cloves, minced
Eggs:
- 4 large eggs
Garnish and Serving:
- Fresh parsley, chopped, for garnish
- Hot sauce, optional, for serving
Instructions
- Prepare the Steaks: Let the steaks sit at room temperature for 20 minutes. Season with salt and pepper. Sear in a skillet for 3–4 minutes per side. Let rest.
- Sauté the Mushrooms: In the same skillet, cook mushrooms in butter until browned. Add garlic, cook briefly, and season.
- Cook the Eggs: Crack eggs into the skillet and cook to preference.
- Assemble: Slice the steak, plate with eggs and mushrooms. Garnish with parsley and serve hot with hot sauce if desired.
Notes
- Use a cast iron skillet for best results.
- Consider adding caramelized onions or spinach for extra flavor.
- Great for brunch or a high-protein dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak, 2 eggs, and mushrooms
- Calories: 580
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 420 mg
