Steak Bites in Garlic Butter with Sunny Eggs

Instructions

Step 1. Pat the steak cubes dry with paper towels and season with garlic powder, paprika, salt, and black pepper.

Step 2. Heat the olive oil in a large skillet over medium-high heat until shimmering.

Step 3. Add the steak bites in a single layer, working in batches if necessary to avoid overcrowding.

Step 4. Sear the steak for 2–3 minutes per side until browned and cooked to your preferred doneness.

Step 5. Reduce the heat to medium and add the butter to the skillet.

Step 6. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 7. Toss the steak bites in the garlic butter until evenly coated.

Step 8. Sprinkle in half of the chopped parsley and remove the steak from the skillet. Keep warm.

Step 9. Wipe the skillet clean if needed and return it to medium heat.

Step 10. Lightly grease the skillet and crack in the eggs.

Step 11. Cook the eggs sunny-side up for 2–4 minutes, until the whites are set and the yolks remain runny.

Step 12. Season the eggs lightly with sea salt flakes and a pinch of black pepper.

Step 13. Arrange the garlic butter steak bites and sunny-side-up eggs on serving plates.

Step 14. Garnish with the remaining parsley and red pepper flakes, if desired.

Step 15. Serve immediately while hot.

Storage and Reheating Tips

Store leftover steak bites and eggs separately in airtight containers in the refrigerator for up to 3 days.

Reheat the steak gently in a skillet over medium-low heat with a small amount of butter to maintain tenderness.

Sunny-side-up eggs are best enjoyed fresh, but leftovers can be reheated briefly in a covered skillet over low heat.

Avoid overheating the steak, as it may become tough.

Cooked steak bites can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.