Steak & Eggs Breakfast Platter

Instructions

Step 1 Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. /n
Step 2 Pat the steak dry with paper towels, then season both sides evenly with salt, black pepper, garlic powder, and smoked paprika. /n
Step 3 Heat a cast-iron skillet over medium-high heat and add olive oil. Once hot, place the steak in the pan and sear for 3–4 minutes per side for medium-rare, adjusting time for desired doneness. /n
Step 4 During the last minute of cooking, add butter to the skillet and spoon the melted butter over the steak to enhance flavor. /n
Step 5 Remove the steak from the skillet and let it rest for at least 5–10 minutes to retain juices. /n
Step 6 In the same skillet, reduce heat to medium-low and crack the eggs into the pan, cooking until the whites are set but the yolks remain runny, or to your preferred doneness. /n
Step 7 Slice the rested steak against the grain for maximum tenderness. /n
Step 8 Arrange the steak and eggs on a serving platter, add sliced avocado and fresh strawberries on the side, garnish with parsley if desired, and serve immediately.

Storage and Reheating Tips

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking. Eggs are best enjoyed fresh, but if necessary, reheat briefly in a covered skillet over low heat. Store avocado separately and slice fresh when possible to prevent browning.