[[{“value”:”Steak and eggs is a breakfast classic for a reason: it combines a juicy, savory steak with rich eggs for a meal that’s both satisfying and full of flavor. But the cut of beef you choose can make all the difference. Some steaks deliver a buttery bite, while others offer bold beefy flavor without breaking the bank. To find out which cuts are best for this breakfast favorite, Jorge Thomas, founder of Swaledale Butchers, shares his top four picks.
Flat Iron
For a breakfast that calls for a tender, flavorful steak without an oversized portion, flat iron is a smart choice. Its relatively uniform shape also makes it easy to cook evenly, helping you get a satisfying sear to go alongside your eggs.
“Flat iron would be high on my list, he said. “It has a proper beef flavour and is tender once the butcher has removed the central seam of sinew. You don’t need a huge steak with eggs, and flat iron portions well. Give it a good crust, rest it and slice across the grain.”
Bavette (Sirloin Flap)
If you prefer a steak with a more pronounced beefy character, bavette is worth considering. This loose-grained cut brings a hearty, steakhouse-style quality to the breakfast plate, pairing especially well with the richness of fried eggs.
“Bavette has the sort of deep, savoury flavour I want with fried eggs,” Thomas explains. “It’s a cut with some chew, which is part of its appeal, but you must carve it thinly across the grain. A runny yolk, a few fried potatoes and some mustard alongside would do me.”
Chuck Eye
You don’t have to splurge on ribeye to enjoy a steak with plenty of richness. Chuck eye offers a similar appeal thanks to its marbling, making it an attractive option for anyone who wants a juicy, flavorful cut to anchor their steak-and-eggs breakfast.
“Chuck eye sits beside the ribeye and shares some of its marbling, but usually costs less,” says Thomas. “It’s worth asking your butcher for because there are only a few from each animal. Sear it well and use a little of the fat left in the pan to fry your eggs.”
Top Sirloin
For those who prefer their steak less fatty, Thomas says top sirloin strikes a pleasing balance between leanness and flavor. It provides a substantial, beefy centerpiece for breakfast without competing too heavily with the richness of the eggs.
“Top sirloin is ideal for someone who wants a leaner steak without losing that beef flavor,” he explains. “With rich egg yolks on the plate, you don’t necessarily need a very fatty cut. Keep it fairly thick for cooking, then rest and slice it before serving.”
The post 4 Best Steak Cuts for Steak and Eggs, According to Butchers appeared first on Eat This Not That.”}]]