Steak: not just for lunch (or dinner) anymore

Petite Breakfast Steak Sampler

Steak for breakfast: Is it a decadent treat, or a protein-and-energy packed way to kick off the day? It’s both!

I’ve always been partial to eating steak-and-eggs for breakfast—a nice juicy steak, a fried egg or two, and maybe some sautéed mushrooms or tomatoes on the side. Lately I’ve also been experimenting with other ways to get my A.M. steak fix. Mind you, I don’t eat a big 16-ounce steak in the morning; I go for one of the smaller cuts (between 4 and 8 ounces each). Luckily, Allen Brothers makes it easy, with the Petite Breakfast Steak Sampler—which includes two 4-ounce filets mignon, two 6-ounce sirloin strips, and two 8-ounce ribeyes.

Here are my top three ways of enjoying the different steaks that come with the sampler. Note: For all of these steaks, I start off by preheating the oven to 400F, then I season the meat with salt and pepper, and I heat 2 teaspoons of olive oil on medium-high heat until the pan is almost smoking.

Filet mignon, 4-ounce size: First I sear the filets for one minute per side, then I roast them in the oven for 6-8 minutes per side, for medium rare. Then I like to top them with a smear of goat cheese, or spicy, Southern-style pimento cheese if I have it. Of course, the filets are fabulous all on their own, too.

Ribeye, 8-ounce size: I sear the steaks for one minute per side, then I roast them in the oven for 6-8 minutes per side, for medium rare. Then I sprinkle them with coarse sea salt and a few thin slices of garlic that I’ve sautéed in olive oil for a minute or so. You can sauté the garlic in the same oil you’ll use for the ribeye, before you put the meat in the pan. The small steaks go perfectly with morning coffee!

Sirloin Strip, 6-ounce size: I sear the steaks for one minute per side, then I roast them in the oven for 5-6 minutes per side, for medium rare. I then cut the steaks into thin strips and arrange them on a bed of arugula and sliced cherry tomatoes dressed with salt, pepper, and a simple vinaigrette: 1 cup olive oil, 3 tablespoons balsamic or sherry vinegar, and 1 teaspoon Dijon mustard, whisked or blended in a food processor. Yes, it’s a breakfast steak salad: delicious, refreshing, and packed with nutrients.

Let me know if you have other favorite steak-for-breakfast recipes, and I’ll be sure to give them a try!


Allie B.

2 Responses to “Steak: not just for lunch (or dinner) anymore”

  1. My favorite way to eat steak for breakfast is to substitute strip steak for corned beef and make a hash: I trim and dice a couple of 10-ounce strip steaks, and I brown the steak bits for about three minutes in 3 tablespoons of olive oil that I’ve heated over medium heat. Then I stir in a pound of peeled and diced potatoes, season with salt and pepper, and brown for five minutes, then I stir in a small diced-up onion for another five minutes until softened. Then I add the steak pieces back in and I crack four eggs into the mix and cook until the whites are set, and I season the hash with salt and pepper. Best breakfast ever.

  2. Sounds good