When was the last time you had steak and eggs for breakfast? If it was too long ago to remember, or even never, thats no surprise. Steak as a breakfast food cant compete with Americans preference for more ubiquitous choices like cereal, bacon, sausage, or skipping breakfast altogether. Steak for breakfast seems to exist primarily as a seldom-ordered item on diner menus and at dubious, all-night breakfast joints. One reason for this could be because meat costs continue to rise, making the indulgence more appealing for a big dinner or special occasion meals.
Lets agree its time to bring back steak and eggs in the morning. For lovers of savory breakfasts, a sizzling steak with a crack of black pepper and a perfectly fried egg is a delicious combination. Plus, its a protein-packed option to get the day started. However, just because its breakfast doesnt mean you should skimp: Choosing an inexpensive cut of beef, like round or brisket, will result in an unappealingly chewy texture. The best breakfast steak choices are tender cuts like ribeyes, flat iron steaks, top sirloin, or strip steaks. Tender cuts are perfect if you prefer to eat steak whole next to some fluffy scrambled eggs or another side dish, just like youd get in a diner. But if you want to add steak to other breakfast dishes — like tacos, a sandwich, or a veggie-loaded breakfast hash — these cuts also help each morsel stay moist instead of chewy after being diced and cooked.
What is Breakfast Steak? What is this? Technically, you can eat just about any steak cut for breakfast. Whether filet mignon or strip steak is your go-to cut, they’ll all be just as tasty when paired with your other favorite breakfast items.
Today’s breakfasters might not get the joke, for we’ve been raised to think of bacon and eggs and sweetened cereal as proper morning fare. Big, thick cuts of beef are for later in the day, but that hasn’t always been the case. European travelers, who back home started their days with bread and butter and a cup of coffee or tea, routinely commented on the heartiness of the breakfasts they found in the young United States.
“The American’s breakfast bill of fare is varied but little,” the Daily Illinois State Register complained in 1882. “Beefsteak, fried or baked potatoes, griddle cakes with syrup, or hot muffins and biscuit are the articles he sighs for and will have, despite the threatenings of dyspepsia.” Dietary reformers like John Harvey Kellogg and Charles W. Post advocated for meat-free breakfasts and introduced the grain-based substitutes that evolved into Corn Flakes and Grape Nuts in the early years of the the 20th century.
Broiling was by far the preferred method for steak, but cooks increasingly resorted to the more expedient route of frying. As one household manual put it, “Do any of you have to get up early in the morning and get breakfast in such a terrible hurry that you can’t wait for nice coals to broil the steak?” The solution was simple: pound the beef well, roll it in crushed cracker crumbs, and fry it in hot butter.
Americans took great pride in their hearty breakfasts, and especially in their steaks. “An American breakfast,” a writer for the Boston Post enthused in 1864, “is the beau ideal of a matutinal feast. The American porter-house steak … is an article sui generis.”
In 1883, M. Tarbox Colbrath wrote an entire book on the morning meal called What to Get for Breakfast, and she declared that “Beefsteak deserves the highest rank among breakfast fare.” Her 40-page chapter on “Beefsteak Breakfasts” included detailed instructions for broiling a steak and 17 sample beef-centered menus.
When was the last time you had steak and eggs for breakfast? If it was too long ago to remember, or even never, thats no surprise. Steak as a breakfast food cant compete with Americans preference for more ubiquitous choices like cereal, bacon, sausage, or skipping breakfast altogether. Steak for breakfast seems to exist primarily as a seldom-ordered item on diner menus and at dubious, all-night breakfast joints. One reason for this could be because meat costs continue to rise, making the indulgence more appealing for a big dinner or special occasion meals.
Lets agree its time to bring back steak and eggs in the morning. For lovers of savory breakfasts, a sizzling steak with a crack of black pepper and a perfectly fried egg is a delicious combination. Plus, its a protein-packed option to get the day started. However, just because its breakfast doesnt mean you should skimp: Choosing an inexpensive cut of beef, like round or brisket, will result in an unappealingly chewy texture. The best breakfast steak choices are tender cuts like ribeyes, flat iron steaks, top sirloin, or strip steaks. Tender cuts are perfect if you prefer to eat steak whole next to some fluffy scrambled eggs or another side dish, just like youd get in a diner. But if you want to add steak to other breakfast dishes — like tacos, a sandwich, or a veggie-loaded breakfast hash — these cuts also help each morsel stay moist instead of chewy after being diced and cooked.
While plenty of tutorials are available nowadays to teach home cooks how to properly cook a steak on the stovetop, why not fire up the grill to do your special steak and eggs breakfast right? Depending on the thickness, the tender steaks mentioned above take as little as seven minutes when cooked on a grill; the thickest cuts need around 20. For those who enjoy making their neighbors jealous, the morning aroma of a char-grilled steak topped with a crispy-edged fried egg alongside a cup of hot coffee? Yeah, that should do the trick.
Now that everyone is salivating at the promise of steak and eggs for breakfast and the perfect cut of steak is waiting on the counter, theres one more thing to do to really make this meal perfect: Grill it. The best breakfast steaks were served in the olden days of hearth cookery when steaks were placed on grates over hot coals inside kitchen fireplaces. There, they cooked to perfection and emerged with a heavenly, smoky flavor. The transition from fire to stovetop frying pans was tough for breakfast steaks — literally — with their texture sacrificed for speedier cook times.
Why STEAK & EGGS is Literally the BEST Breakfast You Could Ever Eat for Fat Loss
FAQ
Is breakfast steak good?
How do you tenderize breakfast steak?
What cut of beef is frying steak?
What kind of steak for steak and eggs diet?
What is a ‘breakfast steak’?
These days, a ″breakfast steak″ is almost always a thin cut of meat, and it’s often a cheap cut like round steak that no self-respecting carnivore would dare to cook on the barbecue for dinner.
Skirt steak vs Flank steak: Which is healthier?
Both the steak variants have similar amount of energy and proteins as both are cut from a similar animal. Moreover, skirt steak is cut from the lower portion of the animal, just behind the fore limbs. Flank steak is also cut from the lower part but behind the skirt steak or before the hind limbs. Both the meat variants have characteristic flavor but are not very tender. Thus, they can be used for grilling, roasting, sautéing or broiling. However, the steak should not be cut thickly or over cooked to avoid toughness and dryness.
What cut of meat is steak?
A steak is a cut that you have to use a saw to cut the bone. In practice all thinner cuts of beef are steaks, all cuts of lamb are chops, and a mix of pork.
What is the best cut of beef for steak?
The first step in cooking a perfect steak is choosing the right cut of beef. You want one that’s tender and has plenty of marbling. In general, the best cuts of beef for steak come from the rib, short loin or tenderloin primal cuts. Examples: The strip steak (sometimes called a New York strip or Kansas City strip), which is from the short loin;