Ethan Brooks
Breakfast steak is a classic hearty meal that can be cooked quickly and easily. Typically, a thin steak is used, such as ribeye, New York strip, flank steak, or sirloin, and is served with fried eggs and potatoes. The steak can be seasoned with salt, pepper, paprika, soy sauce, and garlic powder, and cooked in a cast-iron skillet with butter for 2-4 minutes, depending on the thickness of the steak. For a medium-rare steak, cook for about a minute on each side. To make the dish even quicker, you can also pound the steak to make it thinner and more tender.
| Characteristics | Values |
|---|---|
| Steak type | Sirloin, ribeye, round steak, strip steak, chuck eye steak, New York strip steak, flank steak |
| Steak thickness | 1/4-inch, 1/2-inch |
| Marinade | Acidic marinade, pineapple juice, Adolf's tenderizer |
| Seasoning | Salt, pepper, paprika, soy sauce, garlic powder, rosemary, garlic cloves |
| Cooking method | Pan-fry, grill, cast-iron skillet, indoor grill |
| Cooking time | 1-4 minutes per side |
| Cooking temperature | Medium-high heat |
| Resting time | A few minutes |
| Side dishes | Fried egg, scrambled eggs, potatoes, toast, gravy, caramelized onions, cheese, red pepper flakes, parsley, chives |
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What You'll Learn
Thin steak cuts: ribeye, New York strip, or sirloin
Thin steak cuts are perfect for a quick and hearty breakfast. The most common thin steak cuts are ribeye, New York strip, and sirloin.
Ribeye steaks are cut from the upper rib cage of a cow, specifically from beef ribs nine through eleven in the rib section. They are known for their rich marbling and high fat content, which gives them a tender texture and rich flavour. When choosing a ribeye steak, look for thickness and fat. The steak should be 1 to 2 inches thick, as thin cuts tend to grill too fast. You should also look for a natural marbling of white fat throughout the steak, which will flavour the meat during cooking.
New York strip steaks, also known as shell steaks, boneless club steaks, top loins, strip loin steaks, or ambassador steaks, are cut from the loin portion near the rear of the cow. They have less internal fat than ribeye steaks and will have a chewier texture and a beefier, less fatty flavour. When purchasing a New York strip steak, ensure that it does not have a long tail of fat on the end, as this will not render into the meat and add flavour. Instead, look for a webbing of fat within the steak, which will cook down and flavour the meat.
Sirloin steaks are cut closer to the centre of the tenderloin. They are a great option if you are looking to feed multiple people for a reasonable price, although they can be hard to find.
To cook thin steaks for breakfast, you can use a cast-iron skillet or grill. Heat the skillet or grill to a high temperature and cook the steaks for around 1 minute on each side for rare, or 2-3 minutes for medium-rare. If you are cooking the eggs simultaneously, use a non-stick skillet and fry the eggs. You can also scramble them for a creamier texture. Season with salt and pepper, and garnish with red pepper flakes and fresh chopped parsley.
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Marinade and seasoning: salt, pepper, paprika, soy sauce, garlic powder
To make a marinade for thin breakfast steak with salt, pepper, paprika, soy sauce, and garlic powder, you'll need a combination of olive oil, soy sauce, lemon juice, and spices. Here's a recipe you can follow:
Ingredients:
- Olive oil
- Soy sauce
- Lemon juice
- Worcestershire sauce
- Garlic powder
- Dried basil
- Dried parsley flakes
- White pepper
- Minced garlic
- Salt
- Paprika
Instructions:
- Gather all the ingredients and blend them together in a blender at high speed until thoroughly combined, which should take about 30 seconds.
- Place the thin steak cuts in a gallon-sized zip-top bag.
- Pour the marinade into the bag, seal it, and place it in the refrigerator.
- Marinate the steak for 2 to 4 hours. Thinner cuts of steak require less time in the marinade than thicker cuts.
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade and discard the marinade.
- Grease the grill grates before placing the steak on the grill.
- Grill each side of the steak for 4-5 minutes, depending on your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 130°F; for medium, 140°F; and for well-done, 160°F.
- After removing the steak from the grill, let it rest for about 5 minutes.
- Cut the steak against the grain into thin slices and serve.
Feel free to adjust the measurements of the ingredients based on your taste preferences and the number of steaks you're preparing. Enjoy your delicious breakfast steak!
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Cooking methods: grill, pan-fry, or skillet
Grill
If you're using a grill, whether that be an indoor grill or a dual-contact electric grill, you'll want to cook your thin steak for around 2 minutes on each side for a medium-rare finish.
Pan-fry
To pan-fry your thin steak, heat a 10-inch cast-iron skillet over medium-high heat. Season the steak with salt and pepper and then place it in the skillet. For a medium-rare steak, cook for 2-3 minutes on each side. Transfer the steak to a plate and loosely cover it with foil to rest for a few minutes.
Skillet
To cook your thin steak in a skillet, heat the skillet over medium-high heat and add butter. Season the steak with salt and pepper and cook for 2-4 minutes, depending on how well done you like your steak. You can add fresh rosemary to the skillet and baste the steak with the juices for added flavour. Rest the steak for a few minutes before serving.
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Cooking time: 2-4 minutes, depending on thickness
Thin breakfast steaks are typically cooked quickly and served with eggs and potatoes. To cook a thin steak, you'll need to heat a cast-iron skillet over medium to high heat. You can add butter, olive oil, or avocado oil spray to the pan before placing the steak in the middle.
Cooking time for a thin steak is usually around 2-4 minutes in total, depending on the thickness of the steak and your desired level of doneness. For a medium-rare steak, cook for around 2 minutes on each side. If you prefer your steak more well-done, cook for an additional minute or so on each side.
Once the steak has reached the desired level of doneness, remove it from the pan and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures the steak stays juicy. While the steak is resting, you can cook your eggs and potatoes in the same pan, or in a separate skillet if preferred.
Some recipes suggest seasoning the steak with salt and pepper, and adding fresh rosemary, garlic cloves, or butter for added flavour. You can also tenderize the steak before cooking by pounding it with a meat mallet or using a tenderizing marinade.
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Serving suggestions: fried eggs, potatoes, and parsley
Thin-cut steak and eggs is a classic breakfast combination. While a thin steak is quick to cook, it can also overcook more easily, so keep an eye on it. A thin cut of ribeye steak is a good option, as it is tender and juicy, but you could also use a New York strip steak, sirloin, or chuck eye steak.
To cook the steak, heat a cast-iron skillet on medium heat with olive oil or avocado oil. Place the steak in the middle of the skillet and cook until a dark crust has formed, which should take around 1 to 2 minutes. Flip the steak and cook for another 1 to 2 minutes. You can then add butter, garlic cloves, and rosemary and cook for a further 1 to 1.5 minutes.
For the fried eggs, heat a nonstick skillet over medium heat and add oil or butter. Crack the eggs into the pan and cook for 3 to 5 minutes, until the whites are set and the yolks are still runny. Season with salt and pepper.
For the potatoes, you can sauté them in bacon grease or cook them in the steak pan after removing the steak to a plate. Add the potatoes to the steak pan and season with salt and pepper. Cook for 8 to 12 minutes, stirring occasionally, until they are tender. You could also add onions, cherry tomatoes, or bell peppers to the potatoes.
To serve, slice the steak into 1-inch strips and place it alongside the fried eggs and potatoes on a plate. Garnish with chopped parsley and season with salt, pepper, and paprika to taste. You could also add fresh dill or chilli flakes.
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Frequently asked questions
You can use a meat tenderizer, a meat mallet, or a sharp knife to poke the steak and make it thinner and more tender.
It depends on how you like your steak cooked. For a medium-rare steak, cook for about a minute to a minute and a half on each side. For a well-done steak, you should aim for temperatures of 150°F.
Thin steaks are best cooked quickly on high heat. You can use a grill, a cast-iron skillet, or a pan.
This is up to your personal preference. You can season with salt and pepper, rosemary, garlic, soy sauce, or paprika.
Thin breakfast steaks are often served with fried eggs and potatoes.
