Breakfast Ribeye Steak & Chicago-Style Scrambled Eggs
Who says steak has to wait until dinner?
This breakfast brings together a perfectly seared ribeye, soft buttery scrambled eggs, and plenty of bold, savory flavor. The steak gets a generous seasoning of SALT+PEPPER, while the eggs get their Chicago-inspired upgrade with CHICAGO STYLE.
Add sautéed peppers and onions seasoned with another pinch of CHICAGO STYLE, and you've got a hearty breakfast that feels a little steakhouse, a little Chicago, and absolutely worth pulling out the cast iron first thing in the morning.
Pro tip: Save a pinch of CHICAGO STYLE for the very end. Sprinkle it over the eggs, steak, or both right before serving for one last hit of flavor.
Ingredients
Ribeye Steak
- 1 ribeye steak (12–14 oz / 340–400 g), about 2.5–3 cm thick
- 1 tbsp olive oil or butter
- Salt & Pepper Blend, to taste
Chicago-Style Scrambled Eggs
- 4 large eggs
- 2 tbsp milk
- 11⁄2 tbsp butter
- Chicago Style Salt, to taste
- Freshly ground black pepper (optional)
Sautéed Peppers & Onions (Optional Garnish)
- 1⁄4 red bell pepper, sliced
- 1⁄4 yellow bell pepper, sliced
- 1⁄4 green bell pepper, sliced
- 1⁄4 medium onion, thinly sliced
- 1 tsp olive oil
- A pinch of Chicago Style Salt
Directions
Cook the Steak
Remove the steak from the refrigerator 30 minutes before cooking.
Pat dry and lightly coat with olive oil or butter.
Season generously on both sides with Salt & Pepper Blend.
Heat a cast iron skillet over medium-high heat until very hot.
Sear the ribeye for 3–4 minutes per side, until a deep golden-brown crust forms.
Remove from the pan and let rest for 5 minutes, then slice against the grain.
Sauté the Peppers & Onions (Optional)
Heat olive oil in a skillet over medium heat.
Add peppers and onion and sauté for 5–7 minutes, until softened and lightly caramelized.
Season lightly with Chicago Style Salt and set aside.
Make Chicago-Style Scrambled Eggs
Crack eggs into a bowl, add milk, and whisk gently until combined.
Melt butter in a nonstick pan over low heat.
Add the eggs and cook slowly, stirring continuously with a spatula.
Cook until the eggs are soft, creamy, and just set.
Season with Chicago Style Salt and black pepper to taste.
Remove from heat immediately.
Serve sliced ribeye alongside creamy scrambled eggs. Top the steak with sautéed peppers and onions for color and balance.
Finish with a light pinch of Chicago salt
just before serving.
