Steak and eggs are cooked on one sheet pan and finished with a garlic herb butter sauce. An easy breakfast for the family that cooks in about 10 minutes.
This recipe is inspired by my husband’s latest misunderstanding of song lyrics. He is absolutely convinced that during part of the chorus for Ariana Grande’s “Thank U, Next” she is singing “steak and eggs.” So whenever the song comes on the radio, he starts singing “steak and eggs,” which then had me craving steak and eggs.
We don’t often have steak and eggs for breakfast at home. It’s more of a brunch item we might order when we dine out. But this version is so easy and flavorful that I don’t mind making it for breakfast even on weekends when I usually try to take a day off from cooking.
How to Make the Garlic Butter
The steak is served with a garlic butter compound, which adds a lot of flavor to the steak. The garlic butter can be made ahead of time and stored in the fridge until ready to serve. I like to slather the steak in garlic butter right before it is done cooking so that it melts onto the steak, and then serve the steak with additional garlic butter.
- Soften the butter to room temperature.
- Finely chop fresh herbs. I used parsley, thyme, oregano, and rosemary.
- Mince fresh garlic.
- Mix butter with garlic and herbs. If using right away, spoon onto steaks while hot.
- If saving for use for later, place into plastic wrap and shape into a log. Refrigerate for up to 3 days.
Best Steak for Steak & Eggs
For this recipe I recommend top sirloin, New York strip loin or ribeye. These cuts of steak are tender and flavorful.
Tips for Cooking Steak and Eggs on a Sheet Pan
- Grease your sheet pan with cooking oil spray to prevent the steak or eggs from sticking.
- The steak will take longer to cook so it should be cooked first. How long the steak will take depends on how thick your steaks are and how well done you like your steak. My steaks were about 1 inch thick and I prefer my steaks to be a medium rare. I cooked mine around 10 minutes at a high broil.
- The steaks will need to be flipped halfway through so that they cook evenly on both sides.
- When the steak is 3-4 minutes away from being done, add your eggs to the sheet pan.
More Recipes to Try
Sheet Pan 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
- 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
- First make the garlic butter. Add all garlic butter ingredients into a bowl and mix until evenly blended. If using right away, set aside.
- If you are making this ahead of time to be used later, seal butter compound in plastic wrap and form a log. Store in fridge for up to 3 days.
- Preheat oven to high broil. Lightly coat a baking pan with cooking oil spray. Divide steaks into 8 oz cuts. Season lightly with salt and pepper and then place onto baking pan.
- Place into oven and cook for 5 minutes. Flip steaks.
- Cook steaks for an additional 5 minutes or until steaks reach desired doneness. When steaks are about 3-4 minutes from being finished, move steaks around so that they are 6 wells on your sheet pan. Crack eggs and add one egg to each well. Cook eggs until whites are set. Steak should be finished at the same time as the eggs.
- About 1 minute before steak and eggs are finished cooking, add a spoonful of garlic butter to the center of each steak so that it melts over the steak in the oven.
- Remove sheet pan from oven when steaks and eggs are done cooking. Brush the melted butter across the surface of the steaks. Serve hot with additional garlic butter if desired.
- If you wish to serve steak with additional garlic butter, double the garlic butter recipe.
- For photo purposes, I sliced the steak and added additional garlic butter. The steaks should be cooked unsliced and the garlic butter should melt over the steak.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.