How to Make a Tender Breakfast Steak in a Frying Pan

By Fred Decker

Most breakfasts are centered around pork in one way or another, with ham, bacon and sausage all having their adherents as the preferred breakfast meat. A combination of steak and eggs puts beef at the center of the meal. Breakfast steaks are usually from less-tender cuts such as the eye of round, cut thinly and then mechanically tenderized. They are best and tenderest when cooked quickly.

Steak and eggs make a hearty, satisfying breakfast.

Step 1

Preheat a heavy skillet over medium-high heat until the air over it shimmers and is uncomfortably hot for your bare hand.

Step 2

Pat dry the surface of your breakfast steak with a paper towel. Moisture will prevent the steak from browning properly.

Step 3

Carefully place the steak in the hot pan. It should sizzle loudly. If it doesn't, the pan is not hot enough, so remove the steak and wait a bit longer.

Step 4

Sear the steak on its first side for one to two minutes, depending on thickness, until cooking juices begin to seep through the pores on the upper side.

Step 5

Turn the steak and finish it by cooking to the desired doneness, usually one to two minutes. Season the steak with salt and pepper when it's turned.

Step 6

Serve hot, with a pat of butter if desired and a choice of steak sauce, Tabasco or Worcestershire sauce.