Father’s Day is a reminder that some of the best memories are made around the table. Growing up, my dad Steve always loved a classic steak and eggs breakfast. It is simple, comforting, and filling, yet it always feels special when shared with family. This recipe is inspired by those quiet mornings and moments together that end up meaning the most over time.
For this month’s recipe, we are featuring a timeless steak and eggs dish that is ideal for Father’s Day weekend. With a beautifully cooked steak, crispy breakfast potatoes, and eggs made your favorite way, this meal is both comforting and satisfying. It is classic, hearty, and a great way to celebrate Dad this Father’s Day.
THIS IS WHAT YOU NEED
- 1 ribeye or New York strip steak
- 2 eggs
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish
- Breakfast potatoes or toast on the side
THIS IS WHAT YOU DO
- Remove the steak from the refrigerator about 20 minutes before cooking and season generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the steak for about 3 to 4 minutes per side for medium-rare, or longer depending on your preference.
- Add butter during the last minute of cooking and spoon it over the steak for extra flavor. Remove from the pan and let it rest.
- In the same skillet, cook the eggs however you like them.
- Serve the steak and eggs together with breakfast potatoes or toast and garnish with fresh parsley before serving.
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