[[{“value”:”Steak and eggs might feel like a restaurant-worthy breakfast, but it’s surprisingly easy to pull off at home. The trick is choosing a cut that delivers plenty of beefy flavor without requiring a long cooking time or a big investment. Some steaks are naturally more tender and well-marbled, while others offer a satisfying sear and bold flavor at a more approachable price.
“When I think of steak and eggs and steak for breakfast, I’m always thinking about something that’s going to be quick to cook, something that’s going to be really great on the plate in contrast to the eggs, and something really nice and tender,” says Michael Puglisi, senior director and in-house butcher at Herd & Grace. “You want a beautiful sear on the outside, something juicy and flavorful inside, and a cut that really complements those rich, creamy eggs.”
With that in mind, here are the top four cuts butchers recommend for the best steak and eggs.
Flatiron
When you’re making steak and eggs, you don’t want to spend all morning cooking the meat. Flatiron steak is a smart choice because it cooks quickly, takes well to a hot sear, and delivers plenty of flavor alongside eggs. The cut is the No. 1 pick for Steve Sabicer, a former butcher who now runs the Enlightened Omnivore newsletter.
“When eating steak for breakfast, I want something that’s tasty and economical,” he says. “My favorite cut is hands down the flatiron, which has the perfect balance of marbling, tenderness and reasonable prices.”
Denver Steak
Not every great breakfast steak is a familiar name at the butcher counter. Denver steak is a lesser-known cut that deserves more attention, offering the kind of rich beef flavor and tenderness that make it a natural fit for steak and eggs.
“If you look hard, the Denver steak is also a great cut. Less common at the meat counter, but plenty of flavor and fork-and-knife tender,” says Sabicer. “Both the flatiron and Denver cook quickly in the same pan while you’re frying up those eggs.”
New York Strip
Sometimes, sticking with a classic is the best move. New York strip is a longtime steakhouse favorite, offering a satisfying combination of beefy flavor, tenderness, and a firm texture that works especially well with eggs.
“A great way to fuel the day is a boneless New York strip steak,” says Puglisi. “It’s absolutely fantastic, packed with protein, quick and easy to cook, and you’ve got that really satisfying combination of a nice crust, a little bit of chew, and rich beef flavor. It’s a daily driver and everyone’s favorite.”
Skirt Steak
If you like your breakfast steak packed with beefy flavor, skirt steak is worth considering. This long, relatively thin cut has a robust taste that pairs nicely with the richness of eggs, especially when it’s quickly seared in a hot pan.
Puglisi says, “Skirt steak has that wonderful, bold beef flavor, and when you get a nice sear on it and slice it against the grain, it’s just fantastic alongside a couple of eggs.”
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