Rosemary Balsamic Steak & Eggs

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The easiest marinade already done for you to make the most delicious grill pan seared steak paired with fried eggs. This rosemary balsamic steak and eggs is the perfect breakfast or homemade brunch you need in your life.

When it comes to a breakfast that hits the spot I usually make pancakes, eggs, and some kind of meat. Every now and then I crave something savory. Steak and eggs is exactly what checks off that savory box, for me least.

I mostly eat steak and eggs when out at a restaurant. Give me a breakfast or brunch menu and I would be tempted to try it. There’s not much eating out going on these days anyways so here’s my take on a homemade version. Just imagine my excitement creating in the kitchen.

The Best Steak and Eggs

There are several elements that come together to make the best steak and eggs. It’s no one trick to make this immaculate meal. Let’s discuss each one in detail.

Type of Steak: For this recipe I used New York Strip steak. Other steaks that work well include flank, rib eye, and top sirloin.

Marinate, Marinate, Marinate: The most essential tip by far is the marinating process. Use Drew’s Organics Rosemary Balsamic Dressing and Quick Marinade to do all the work for you. Allow the steak and marinade to sit in plastic bag for at least 3 hours. It is recommend to not marinate for longer than 8 hours. The marinade will begin to breakdown the steak and will change the texture.

Why Balsamic + Rosemary?

The perfect combo to marinate steak is definitely rosemary and balsamic. This marinade by Drew’s Organics is certified gluten free, non GMO, and paleo friendly. It’s a oil and balsamic vinegar infused with fragrant garlic and rosemary, with a hint of mustard.

How To Make Balsamic Rosemary Steak and Eggs

Use a paper towel to pat the steak dry to remove excess moisture. Place steak in the plastic sealed bag (the bag can be smaller just make sure your steak are able to fit). Pour Drew’s Organics Rosemary Balsamic Dressing and Quick Marinade into the bag . (let out as much air as possible when sealing ). Move steak around with your hands to evenly distribute the marinade. Then place bag in the refrigerator to marinate for at least 30 minutes. You can certainly let it marinate for longer but I would advise not to go over 8 hours. Marinating too long will start to break down the outer later of the steak which will cause the steak to become mushy. No one wants a mushy steak.

Once marinated, remove from refrigerator. Heat a cast iron skillet over medium to high heat. The key is to make sure the cast iron skillet is hot. Remove steak from bag and gently lay the steak in the skillet. Make sure to lay it down in the direction away from you to avoid splatter.

Cook for 3-5 minutes. For thin steaks stick to around 3 minutes and for thicker steak aim for 5 minutes. Flip steak over and continue to cook for another 3-5 minutes. Remove from pan and let rest for 5 minutes.

Allowing the steak to rest will help the juices redistribute and also this will allow residual heat to continue cooking the steak.

While the steak rests cook the eggs. Heat a skillet over medium heat. Pour 1 tablespoon olive oil. Crack eggs and pour directly in the pan to fry. Cook eggs for 3 minutes or until the egg white set. Remove from pan. Use a sharp knife or preferably a steak knife to slice the now rested slice at an angle against the grain.

Steak temperatures for doneness:

Rare: 125-130 degrees F (not recommended for food safety)

Medium rare: 130-135 degrees F (optimal)

Medium: 135-145 degrees F

Medium well: 145-150 degrees F

Well done: 150-160 degrees F

Tips For The Perfect Fried Eggs

The Right Pan: A nonstick pan is always best for frying eggs. I prefer a cast seasoned iron skillet.

The Right Fat: A good fat is needed to coat your pan to cook the perfect fried eggs. Butter works well but for a crispy edge fried egg use olive oil. Whichever you choose make sure to use only enough to cover the bottom of the skillet.

This is a sponsored post from Drew’s Organics. All imagery and opinions are my own.