Buttery Steak Bites And Eggs

Buttery steak pieces with eggs are a substantial, savory dish suitable for breakfast, lunch, or even evening. This dish mixes juicy, pan-seared steak chunks with soft, creamy scrambled eggs, all seasoned with a large quantity of butter for richness. Here’s how you create it:

Ingredients

  • 1 lb ribeye steak (or your preferred cut), trimmed and cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, divided
  • 4 large eggs
  • 2 tablespoons milk (optional, for the eggs)
  • Fresh parsley, chopped (for garnish)
  • Additional options: Garlic cloves, minced, and/or red pepper flakes for the steak; cheese for the eggs

Instructions

1. Prepare the Steak:

  • Season the steak cubes generously with salt and pepper.
  • Heat a large skillet over medium-high heat. Once hot, add 2 tablespoons of butter to the skillet. Let the butter melt and get slightly brown.
  • Add the steak cubes to the skillet in a single layer, making sure not to overcrowd them. If needed, work in batches.
  • Sear the steak bites for about 2-3 minutes, stirring occasionally, until they’re browned on the outside but still pink in the middle (or cooked to your desired doneness). If you like garlic, you can add minced garlic in the last minute of cooking.
  • Once cooked, transfer the steak bites to a plate and tent with foil to keep warm. If using, sprinkle with a pinch of red pepper flakes for heat.

2. Cook the Eggs:

  • In a mixing dish, combine the eggs, milk (if using), salt, and pepper until well blended.
  • Melt the remaining 2 tablespoons of butter over low heat in the same pan as the steak (wipe it out if necessary).
  • Pour in the egg mixture. Allow it to remain undisturbed for a few seconds, until it begins to harden around the edges. Using a spatula, carefully whisk and fold the eggs from the edges to the middle. Repeat until the eggs are gently set and slightly runny in spots. Remove from the burner; the residual heat will finish cooking the eggs.
  • If you want cheese in your scrambled eggs, add it in the final minute of cooking.

3. Serve:

  • Serve the buttery steak bites alongside the creamy scrambled eggs. Garnish with freshly chopped parsley for a touch of color and freshness.

Tips

  • For a leaner option, consider using sirloin or tenderloin instead of ribeye, which adds flavor from its marbling.
  • Using unsalted butter helps regulate the salinity of the meal. The butter not only provides taste but also helps to create a lovely crust on the meat.
  • For the creamiest scrambled eggs, cook carefully over low heat and stir them about the pan to ensure equal cooking.

Serve your buttery steak bits and eggs with toast, avocado slices, or a side salad for a complete and gratifying dinner.

Recipe Card

Buttery Steak Bites And Eggs

This dish mixes juicy, pan-seared steak chunks with soft, creamy scrambled eggs, all seasoned with a large quantity of butter for richness. Here’s how you create it:

  • 1 lb ribeye steak (or your preferred cut, trimmed and cut into 1-inch cubes)
  • Salt and freshly ground black pepper (to taste)
  • 4 tablespoons unsalted butter (divided)
  • 4 large eggs
  • 2 tablespoons milk (optional, for the eggs)
  • Fresh parsley (chopped (for garnish))
  • Additional options: Garlic cloves (minced, and/or red pepper flakes for the steak; cheese for the eggs)

Prepare the Steak:

  1. Season the steak cubes generously with salt and pepper.
  2. Heat a large skillet over medium-high heat. Once hot, add 2 tablespoons of butter to the skillet. Let the butter melt and get slightly brown.
  3. Add the steak cubes to the skillet in a single layer, making sure not to overcrowd them. If needed, work in batches.
  4. Sear the steak bites for about 2-3 minutes, stirring occasionally, until they’re browned on the outside but still pink in the middle (or cooked to your desired doneness). If you like garlic, you can add minced garlic in the last minute of cooking.
  5. Once cooked, transfer the steak bites to a plate and tent with foil to keep warm. If using, sprinkle with a pinch of red pepper flakes for heat.

Cook the Eggs:

  1. In a mixing dish, combine the eggs, milk (if using), salt, and pepper until well blended.
  2. Melt the remaining 2 tablespoons of butter over low heat in the same pan as the steak (wipe it out if necessary).
  3. Pour in the egg mixture. Allow it to remain undisturbed for a few seconds, until it begins to harden around the edges. Using a spatula, carefully whisk and fold the eggs from the edges to the middle. Repeat until the eggs are gently set and slightly runny in spots. Remove from the burner; the residual heat will finish cooking the eggs.
  4. If you want cheese in your scrambled eggs, add it in the final minute of cooking.

Serve:

  1. Serve the buttery steak bites alongside the creamy scrambled eggs. Garnish with freshly chopped parsley for a touch of color and freshness.

For a leaner option, consider using sirloin or tenderloin instead of ribeye, which adds flavor from its marbling.

Using unsalted butter helps regulate the salinity of the meal. The butter not only provides taste but also helps to create a lovely crust on the meat.

For the creamiest scrambled eggs, cook carefully over low heat and stir them about the pan to ensure equal cooking.

Serve your buttery steak bits and eggs with toast, avocado slices, or a side salad for a complete and gratifying dinner.

Main Course
American
Buttery steak bites and eggs

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