15-Minute Pan-Seared Eye of Round Steak
A protein-rich breakfast or dinner featuring seasoned eye of round steak pan-seared to your preferred doneness, paired with rich scrambled eggs finished with heavy cream. The steak gets a flavorful crust from a blend of garlic powder, onion powder, and paprika, while the eggs are cooked low and slow for a creamy texture. Fresh chives add a bright finishing touch to this satisfying meal that's perfect for those following a low-carb lifestyle or anyone craving a hearty, restaurant-style steak and eggs at home.
Ingredients
- 4 ounce roast beef eye of round, visible fat eatenribeye steak1:1ketolow-carb
richer flavor and more marbling
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- 2 large raw eggs
- 1 tablespoon heavy cream
- 1 teaspoon chives, cut pieces
Instructions
- 1
Lay steak on clean flat surface and rub with half the olive oil on both sides
- 2
Season both sides of steak with salt, pepper, garlic powder, onion powder, and paprika
- 3
Heat remaining olive oil in skillet over high heat
- 4
Place steak in hot oil and cook for 1-2 minutes
- 5
Reduce heat to medium low and cook for 4-5 minutes on each side or to preferred doneness
- 6
Set steak aside on serving dish to rest
- 7
Whisk together eggs, salt, pepper, and heavy cream
- 8
Rinse and return skillet to medium low heat with final amount of olive oil
- 9
Pour egg mixture into pan and continually stir until scrambled
- 10
Serve scrambled eggs with steak and top eggs with fresh chives
Tips
Let steak rest after cooking to allow juices to redistribute for maximum tenderness and flavor.
Keep eggs moving constantly in the pan for the creamiest texture and prevent overcooking.
Use a meat thermometer for precise doneness - 130°F for medium-rare, 140°F for medium.
Good to Know
Store leftover steak and eggs separately in refrigerator for up to 3 days. Reheat steak gently to avoid overcooking.
Season steak up to 2 hours ahead and refrigerate. Whisk egg mixture just before cooking for best results.
Serve immediately while steak is warm and eggs are creamy. Pair with avocado or sautéed spinach for additional vegetables.
Common Mistakes
Don't move steak too frequently while searing to develop proper crust
Avoid high heat when scrambling eggs to prevent them from becoming rubbery
Substitutions
richer flavor and more marbling
FAQ
Can I use a different cut of steak?
Yes, ribeye, strip steak, or sirloin work well. Adjust cooking time based on thickness and desired doneness level.
What if I don't have heavy cream for the eggs?
You can substitute with butter, cream cheese, or even omit for firmer scrambled eggs with less richness.
How long will leftovers keep?
Store separately in refrigerator for up to 3 days. Reheat steak gently and eggs over low heat with a splash of cream.