If you’re craving a breakfast that feels like a special occasion any day of the week, this Steak and Eggs with Sautéed Mushrooms Recipe is the answer. Imagine perfectly seared ribeye or sirloin steaks paired with golden, sunny-side-up eggs and earthy, tender mushrooms that soak up every bit of buttery, garlicky goodness. It’s a protein-packed meal that combines simple, fresh ingredients to create a dish bursting with flavor and texture, giving your morning an unbeatable start or powering your day whenever you need a hearty boost.
Ingredients You’ll Need
Don’t let the simplicity of this recipe fool you—each ingredient plays a crucial role in building layers of flavor and texture that come together beautifully. Whether you’re a steak lover or a mushroom fan, these essentials are guaranteed to make your dish sing.
- 2 ribeye or sirloin steaks (about 8 oz each): These cuts provide juicy, tender meat with great marbling, perfect for a quick sear.
- Salt and black pepper to taste: Essential for seasoning and enhancing the natural flavor of the steak.
- 2 tablespoons olive oil: Adds richness and helps achieve that irresistible seared crust on the steak.
- 1 tablespoon butter: Brings out the mushrooms’ earthiness and adds a velvety finish.
- 1 cup sliced mushrooms (such as cremini or button): Adds a savory, meaty texture that pairs perfectly with the steak and eggs.
- 1 teaspoon garlic (minced): Infuses a subtle, aromatic depth to the mushrooms without overpowering the dish.
- 4 large eggs: Cooked to your liking to provide that rich, creamy contrast to the steak and mushrooms.
- Chopped parsley for garnish (optional): A fresh pop of color and a bright, herbal note to finish off your plate.
How to Make Steak and Eggs with Sautéed Mushrooms Recipe
Step 1: Season and Sear the Steaks
Start by generously seasoning both sides of your steaks with salt and black pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat until shimmering. Place your steaks in the hot pan and sear for 3 to 5 minutes on each side, depending on the steak’s thickness and how you like it cooked—you’re aiming for a beautifully caramelized crust that locks in juicy flavor. Once seared, remove the steaks from the pan, cover loosely with foil, and let them rest so the juices redistribute and the meat stays tender.
Step 2: Sauté the Mushrooms
Using the same skillet, lower the heat to medium and add the butter. As it melts, toss in your sliced mushrooms. Cook them while stirring occasionally for about 6 to 8 minutes until they turn golden and tender, soaking up all the browned bits left behind by the steak. Toward the end, stir in the minced garlic and cook for another minute—this last touch fills the kitchen with an irresistible aroma and uplifts the earthy flavors of the mushrooms. Then, transfer your sautéed mushrooms to a plate, saving the skillet for eggs.
Step 3: Cook the Eggs
In a clean pan, warm the remaining olive oil over medium heat. Crack in the eggs and cook them sunny-side up or to your preferred doneness—runny yolks bring a luscious sauce-like quality that complements the steak and mushrooms beautifully. Be sure to keep the whites tender and the yolks perfectly cooked, adding that creamy contrast every mouthful deserves.
Step 4: Plate and Enjoy
Now comes the best part: assembling your masterpiece. Place a steak on each plate, add two eggs beside it, and pile on a generous spoonful of those garlicky sautéed mushrooms. Optionally garnish with chopped parsley to add a fresh touch of color. Serve immediately while everything is warm and inviting—this dish was made for sharing and savoring.
How to Serve Steak and Eggs with Sautéed Mushrooms Recipe
Garnishes
Adding a sprinkle of chopped parsley not only brightens the plate visually but also brings a slight herbal lift that contrasts nicely with the rich steak and eggs. For a bit of extra indulgence, try topping the steak with a pat of garlic herb butter right before serving—it melts into the meat enhancing the flavor and adding a dreamy richness.
Side Dishes
This dish stands wonderfully on its own thanks to its hearty-protein punch, but if you want to round it out, consider crispy roasted potatoes, sautéed spinach, or even a fresh tomato salad. Each side adds a different texture or bite of freshness that complements the robust flavors without overpowering them.
Creative Ways to Present
For a brunch that wows guests, arrange the steaks sliced thinly alongside the eggs and mushrooms on a large serving platter. Drizzle with a little extra olive oil or a balsamic reduction for an elegant touch. Alternatively, serve the eggs atop the steak and mushrooms to create a towering layered effect—a feast for both eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the steak, eggs, and mushrooms separately in airtight containers in the refrigerator. This helps preserve the texture and flavors, preventing the eggs from becoming rubbery and the mushrooms from turning soggy. Consume within 2 days for the best taste experience.
Freezing
Freezing steak and eggs with sautéed mushrooms is not highly recommended because eggs can change texture, and mushrooms may become mushy. However, if you must freeze leftovers, wrap the steak tightly in plastic wrap and place it in a freezer bag, freezing only the steak portion. Use it within 1 month and thaw overnight in the fridge before reheating gently.
Reheating
Reheat the steak gently in a low oven or on the stovetop to avoid overcooking, adding a splash of water or broth to keep it moist. Mushrooms can be reheated briefly in a pan, and for eggs, it’s best to prepare fresh for optimum texture, but if necessary, reheat softly in a microwave using short bursts at low power.
FAQs
Can I use other types of steak for this Steak and Eggs with Sautéed Mushrooms Recipe?
Absolutely! Ribeye and sirloin are ideal for their balance of tenderness and flavor, but you can use filet mignon, New York strip, or even flank steak. Just adjust the cooking time based on thickness and personal preference for doneness.
What mushrooms work best in this recipe?
Cremini and button mushrooms are classics here due to their mild flavors and great texture, but you can swap in portobello for a meatier bite or mix wild mushrooms for a more complex, earthy flavor profile.
How do I make sure my eggs cook perfectly?
Use a nonstick pan with moderate heat to cook eggs slowly, which helps keep whites tender and yolks runny. Covering the pan briefly can also help the tops of the white set without flipping.
Can I make this recipe dairy-free?
Yes! Simply substitute the butter with a dairy-free alternative like coconut oil or a quality olive oil. The flavor will still be rich and delicious.
Is this recipe suitable for low-carb diets?
Definitely. This Steak and Eggs with Sautéed Mushrooms Recipe is naturally low in carbohydrates and packed with protein and healthy fats, making it perfect for keto and other low-carb eating plans.
Final Thoughts
This Steak and Eggs with Sautéed Mushrooms Recipe is truly a showstopper breakfast or any-time meal that feels indulgent yet easy to make. It’s one of those dishes you’ll find yourself turning to whenever you want something both comforting and impressive, packed with flavors you love. Give it a try—you just might discover your new favorite way to start the day or satisfy a savory craving.
Print
Steak and Eggs with Sautéed Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and protein-packed breakfast featuring perfectly seared ribeye or sirloin steaks served with sunny-side-up eggs and savory sautéed mushrooms, garnished with fresh parsley for a delicious start to the day.
Ingredients
Steak and Eggs
- 2 ribeye or sirloin steaks (about 8 oz each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 large eggs
- Chopped parsley for garnish (optional)
Sautéed Mushrooms
- 1 tablespoon butter
- 1 cup sliced mushrooms (such as cremini or button)
- 1 teaspoon garlic (minced)
Instructions
- Season and Sear the Steaks: Season both sides of the steaks generously with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steaks for 3–5 minutes per side, depending on thickness and desired doneness. Remove from the pan, cover loosely with foil, and let rest.
- Sauté the Mushrooms: In the same skillet, reduce heat to medium and add butter. Add the mushrooms and cook, stirring occasionally, for about 6–8 minutes until golden and tender. Stir in the minced garlic and cook for 1 more minute. Transfer the mushrooms to a plate.
- Cook the Eggs: In another pan, heat the remaining 1 tablespoon of olive oil over medium heat. Crack in the eggs and cook sunny-side up or to your preferred doneness.
- Plate and Serve: Plate each steak with two eggs and a generous spoonful of sautéed mushrooms. Garnish with chopped parsley if desired. Serve hot for a satisfying breakfast.
Notes
- For extra richness, top the steaks with a pat of garlic herb butter before serving.
- You can substitute portobello mushrooms for a meatier texture or add onions for more flavor.
