Steak and Eggs with Sautéed Mushrooms Recipe
If you’ve ever wanted to create a brunch that feels wonderfully hearty and a little indulgent, the Steak and Eggs with Sautéed Mushrooms Recipe is going to become your new favorite. This dish perfectly balances the rich, juicy flavor of a perfectly seared steak with the comforting simplicity of eggs cooked just right. The sautéed mushrooms add an earthy, garlicky touch that elevates every bite, making it an ideal meal for any time you want to impress or simply treat yourself to something deliciously satisfying.
Ingredients You’ll Need
The beauty of this recipe is in its straightforward ingredients list, each component thoughtfully chosen to build layers of flavor and texture. From the tender steak to the fragrant mushrooms and the silky eggs, every ingredient plays a vital role in making this dish unforgettable.
- Ribeye steaks (2): Choose ribeyes for their marbling that ensures juicy, flavorful meat, but any steak you prefer works perfectly here.
- Olive oil (3 tablespoons): Provides a light, fruity base for cooking both your steak and mushrooms without overpowering them.
- Butter (3 tablespoons): Adds a luscious richness essential for basting the steak and tenderizing the mushrooms and eggs.
- Garlic (4 cloves): Use smashed cloves for steak basting and minced for the mushrooms, delivering that deep, aromatic punch.
- Fresh rosemary or thyme sprigs (optional): These herbs infuse the butter during basting with a lovely fragrant note that complements the beef.
- Large eggs (4): Cooked sunny side up or over-easy to maintain a runny yolk that kisses the steak and mushrooms.
- Mushrooms (2 cups, sliced): Cremini, shiitake, or white button mushrooms all offer a meaty texture and earthiness that pairs beautifully with the steak.
- Fresh parsley (chopped): Sprinkled on top for a fresh, vibrant contrast and visual appeal.
- Salt and pepper: Simple but essential to season every component perfectly.
How to Make Steak and Eggs with Sautéed Mushrooms Recipe
Step 1: Prepare the Steak
Start by generously seasoning the steaks with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the steaks for about 3-4 minutes per side to achieve that beautiful medium-rare finish. During the last minute of cooking, add butter, smashed garlic, and your choice of rosemary or thyme sprigs. Tilt the pan and spoon the melted herb-infused butter over the steaks for that luscious, aromatic finish. Once cooked, transfer the steaks to a plate and cover loosely with foil to rest—this locks in the juices and ensures tenderness.
Step 2: Sauté the Mushrooms
Using the same skillet, pour in olive oil and butter. Add the sliced mushrooms and cook for 5 to 7 minutes over medium heat, stirring occasionally until they are tender and lightly browned. Toss in minced garlic and cook for one more minute to release its fragrant aroma. Season the mushrooms with salt and pepper, then sprinkle with fresh chopped parsley to add a burst of color and freshness that brightens the earthy flavor.
Step 3: Cook the Eggs
In a separate non-stick skillet, melt butter over medium heat. Crack the eggs gently into the pan and cook them sunny-side up or over-easy, depending on your preference. The runny yolks contribute a rich sauce to the dish that beautifully complements the mushrooms and steak. Season with salt and pepper to taste.
Step 4: Plate and Serve
Now for the best part: plate your perfectly rested steak alongside a generous serving of those garlicky sautéed mushrooms. Carefully place the eggs on top or beside the steak. Garnish with a bit more fresh parsley or herbs if desired. This elegant yet comforting dish is now ready to be enjoyed!
How to Serve Steak and Eggs with Sautéed Mushrooms Recipe
Garnishes
A sprinkle of fresh parsley is classic and visually appealing, lending bright herbaceous notes that balance the richness of the steak and eggs. You can also add a few red pepper flakes for a subtle heat or a wedge of lemon to squeeze over the mushrooms to sharpen their flavor and freshness.
Side Dishes
This dish shines on its own, but if you want to create a fuller brunch or dinner experience, crisp roasted potatoes or buttery toast work wonderfully. For a lighter touch, a simple green salad dressed with lemon vinaigrette provides a refreshing contrast that keeps the meal balanced and satisfying.
Creative Ways to Present
For a contemporary twist, try slicing the steak thinly and fanning it out on the plate, then topping with mushrooms and a poached egg instead of fried for elegance. Or serve mini versions of this recipe in cast iron skillets for an eye-catching individual presentation sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Steak and Eggs with Sautéed Mushrooms Recipe, store the steak and mushrooms separately in airtight containers in the refrigerator. This keeps the textures fresh and prevents the steak from becoming overly dry.
Freezing
While freezing cooked eggs is generally not recommended, you can freeze the cooked steak and mushrooms for up to two months. Wrap the steak tightly in plastic wrap and foil to protect it from freezer burn, then defrost gently in the refrigerator before reheating.
Reheating
Reheat the steak and mushrooms slowly in a low oven or on the stovetop over low heat to preserve tenderness and flavor. Cook fresh eggs to finish the dish for best texture and taste.
FAQs
Can I use other types of steak for this recipe?
Absolutely! Ribeye is wonderful for its marbling, but sirloin, filet mignon, or strip steak all work beautifully. Just adjust cooking times based on thickness.
What’s the best way to cook the eggs for this dish?
Sunny-side up or over-easy provides that delicious runny yolk that adds richness and moisture, making the dish extra satisfying.
Can I prepare the mushrooms ahead of time?
Yes, you can sauté the mushrooms a few hours in advance and refrigerate them. Reheat gently before serving to maintain their tender texture.
Are there vegetarian alternatives for this dish?
You can easily adapt this by replacing the steak with grilled portobello mushrooms or a hearty vegetable steak alternative while keeping the eggs and sautéed mushrooms.
How do I know when the steak is cooked to medium rare?
Use a meat thermometer to check for an internal temperature of around 130°F (54°C), or press the steak gently—medium-rare feels like the fleshy part of your hand below your thumb when relaxed.
Final Thoughts
There’s something beautifully comforting about a classic pairing like steak and eggs, but adding those garlicky sautéed mushrooms really takes this recipe to the next level. Whether you’re making it for a special weekend brunch or a cozy dinner, the Steak and Eggs with Sautéed Mushrooms Recipe brings warmth, flavor, and satisfaction in every bite. Give it a try—you might just find a new go-to dish that feels like a celebration every time you make it.
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Steak and Eggs with Sautéed Mushrooms Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A classic and hearty meal featuring perfectly seared ribeye steaks paired with buttery sautéed mushrooms and eggs cooked your favorite way. This steak and eggs recipe delivers rich flavors with minimal fuss, ideal for a satisfying breakfast, brunch, or dinner.
Ingredients
For the Steak:
- 2 ribeye steaks (or any steak of your choice)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 garlic cloves, smashed
- Fresh rosemary or thyme sprigs (optional)
For the Eggs:
- 4 large eggs
- 1 tablespoon butter
- Salt and pepper, to taste
For the Sautéed Mushrooms:
- 2 cups mushrooms, sliced (cremini, shiitake, or white button)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Prepare the Steak: Season the ribeye steaks generously with salt and pepper. Heat olive oil in a skillet over medium-high heat, then place the steaks in the pan. Cook for 3-4 minutes per side to achieve a medium-rare doneness. During the last minute of cooking, add butter, smashed garlic cloves, and herbs such as rosemary or thyme to the skillet. Continually baste the steaks with the melted butter and aromatics. Once cooked, remove the steaks and let them rest covered loosely with foil to retain juices.
- Sauté the Mushrooms: Using the same skillet, add olive oil and butter. Add the sliced mushrooms and sauté for 5-7 minutes until they soften and release their moisture. Stir in minced garlic and cook for another minute until fragrant. Season with salt, pepper, and freshly chopped parsley for bright flavor. Remove from heat and set aside.
- Cook the Eggs: Heat butter in a clean non-stick skillet over medium heat. Crack in the eggs and cook them sunny-side up or flip gently for over-easy eggs, depending on your preference. Season with salt and pepper while cooking. Cook just until the whites are set but yolks remain runny for the best texture.
- Serve: Plate the rested steaks and spoon the sautéed mushrooms alongside. Top each steak with a cooked egg and garnish with additional fresh herbs if desired. Serve immediately for a delicious and satisfying meal.
Notes
- Letting the steak rest after cooking helps retain its juices and improves tenderness.
- Use a cast-iron skillet for better heat retention and a superior sear on the steak.
- Adjust cooking times based on steak thickness and preferred doneness.
- Sauté mushrooms thoroughly to enhance their umami flavor and remove excess moisture.
- Customize eggs to your liking – scrambled, poached, or fried all work well with this dish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
