Instructions
Step 1: Heat 1 tbsp of oil in a skillet over medium-high heat until it shimmers.
Step 2: Season your steak generously with salt and black pepper on both sides.
Step 3: Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, depending on thickness. Let it rest for 2 minutes before serving.
Step 4: In a separate pan, melt 1 tbsp butter over medium heat and add your whisked eggs mixed with 2 tbsp milk.
Step 5: Stir gently and continuously until the eggs are soft, fluffy, and cooked through, about 3-4 minutes.
Step 6: Prepare your pancakes according to your preferred recipe or package directions until golden brown.
Step 7: Stack the pancakes on a plate and drizzle with 2 tbsp maple syrup.
Step 8: Arrange the seared steak, scrambled eggs, and pancake stack on a warm plate 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 with a splash of water to retain moisture and tenderness.
Scrambled eggs are best enjoyed fresh but can be refrigerated for 1-2 days. Warm them briefly in the microwave or on the stovetop with a touch of butter.
Leftover pancakes keep well in the freezer for up to a month. Toast them directly from frozen or reheat in the oven at 350°F for a few minutes to restore their fluffiness.
This breakfast plate is best served immediately while all components are hot and at their peak flavor.
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