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Steak with Chili Oil Eggs

Category: Dinner Ideas That Actually Work

This vibrant brunch features a tender New York strip steak, pan-seared to create a crisp brown crust. The steak is basted with butter infused with fragrant garlic, adding rich depth. Alongside, sautéed asparagus offers a fresh, tender bite, while fried eggs bring warmth and a creamy texture. Garlic crisps add crunch and aroma, while a fresh parsley topping lightly seasoned with garlic butter brightens the dish. Chili oil ties every component together with a subtle heat, creating a balanced and delightful plate ideal to share family style.

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Lili Clark smiling at the camera.
Created By Lili Clark
Updated on Thu, 19 Feb 2026 23:23:27 GMT
A plate of food with eggs, meat, and chili oil. Save
A plate of food with eggs, meat, and chili oil. | lilicooks.com

This steak with chili oil and eggs adds a spicy and flavorful twist to the classic steak and eggs breakfast. The combination of a buttery, perfectly seared steak, garlicky parsley, crispy fried garlic, and a touch of chili oil creates a brunch dish that is both vibrant and satisfying. It’s easy enough to prepare on a weekend morning and impressive enough to serve guests. The bright green asparagus adds a fresh contrast, making this plate as balanced as it is delicious.

I first made this on a leisurely weekend when I wanted something bold yet comforting. Since then it has become a regular request at our family gatherings for a special weekend treat.

Ingredients

  • New York strip steak: well-marbled for flavor and tenderness, choose a thick cut for best results
  • Garlic cloves: used in several steps to impart deep garlic flavor, look for firm, plump bulbs
  • Butter: adds richness and helps baste the steak and sauté garlic, use unsalted so you control seasoning
  • Neutral oil: for searing and frying, choose oils with high smoke points like canola or vegetable oil
  • Fresh parsley: brightens the dish and balances the richness, pick vibrant green stems without wilting
  • Asparagus: adds a fresh and slightly crunchy side, select spears that are firm and not too woody
  • Eggs: opt for fresh large eggs for a good yolk consistency
  • Chili oil: brings heat and a smoky note, use your favorite brand or homemade chili oil for personal touch

Step-by-Step Instructions

Butter Basted Steak:
Pat the steak dry thoroughly and season both sides with salt and pepper. Preheat a cast iron skillet over medium-high heat and add a tablespoon of neutral oil to coat the surface. Place the steak in the pan and sear without moving for about 4 minutes to develop a deep brown crust. Flip and repeat on the other side. Reduce the heat to medium low, add two tablespoons of butter along with three whole garlic cloves to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak continuously with the butter and garlic. Continue cooking until steak reaches your desired doneness (medium is about 4 more minutes). Remove the steak and let it rest for 10 minutes so juices redistribute.
Parsley Topping:
Finely chop enough parsley to measure about two packed tablespoons. In a small pan over medium heat melt two tablespoons of butter. Add two cloves of minced garlic and cook gently, stirring often until garlic is light golden but not burnt. Remove from heat and mix this garlic butter with the chopped parsley. Season lightly with salt and pepper. Set aside until serving.
Garlic Crisps:
Heat a small amount of neutral oil in a pan over medium heat. Add very thinly sliced garlic cloves and fry carefully until they turn a golden brown and become crisp. Remove garlic slices using a slotted spoon and drain on paper towels. Let cool before using. If your garlic is not crispy it may have been sliced too thick but it still provides great flavor.
Sautéed Asparagus:
In a large pan, heat a splash of neutral oil over medium-high heat. Add trimmed asparagus spears and cook for about 3 to 4 minutes, stirring occasionally until just tender but still with slight crunch. Season with salt and pepper and set aside.
Fried Eggs:
Heat a small amount of neutral or olive oil in a nonstick skillet over medium heat. Crack eggs gently into the pan or into a ramekin first to avoid breaking yolks. Cook eggs for about 3 minutes until the whites are set but yolks remain runny if desired. Season with salt and pepper.
To Serve:
Slice your rested steak against the grain. Arrange slices on plates alongside fried eggs and sautéed asparagus. Drizzle chili oil over the steak and eggs, then sprinkle with garlic crisps and the parsley garlic topping. Serve immediately.
A plate of food with eggs, steak, and chili oil. Save
A plate of food with eggs, steak, and chili oil. | lilicooks.com

I love how the chili oil adds a kick without overpowering the garlic flavor. One memorable brunch I made this for a garlic-loving friend who declared it the best steak and eggs she had ever tasted. The crispy garlic crisps take it to a whole new level of deliciousness.

Storage Tips

Store any leftover steak wrapped tightly in foil or airtight container in the fridge for up to three days. Reheat gently to avoid overcooking. Garlic crisps are best kept separate and added fresh. Leftover sautéed asparagus can also be refrigerated but may lose some crispness.

Ingredient Substitutions

Use ribeye or sirloin steak if preferred but adjust cooking times for thickness. If you don’t have parsley try fresh cilantro or chives for a different herbal note. Substitute chili oil with a dash of hot sauce or drizzle of smoked paprika oil if you like.

Serving Suggestions

Serve this brunch dish with crusty toasted bread or crispy roasted potatoes. A simple green salad pairs well for a lighter crunch. A Bloody Mary or strong coffee makes a great drink to complement the bold flavors.

Cultural Context

Steak and eggs have long been a staple American breakfast, often favored by early risers and ranch hands. Adding chili oil is a modern twist that brings in influences from Asian cuisine, making the dish exciting and innovative while still hearty and familiar.

Recipe FAQs

→ How do I achieve a perfect sear on the steak?

Ensure the pan is very hot before adding the steak and avoid overcrowding. Sear each side for 4 minutes to develop a rich brown crust while keeping the inside juicy.

→ What is the best way to make garlic crisps?

Thinly slice garlic and fry in neutral oil over medium heat until golden brown. Remove promptly to prevent burning and let them cool to crisp up.

→ Can I adjust the chili oil level to my taste?

Absolutely, start with a tablespoon and add more if you prefer increased heat and flavor. Different chili oils vary in intensity, so adjust accordingly.

→ What doneness level works best for steak in this dish?

Medium doneness highlights the steak's tenderness and pairs well with the spicy chili oil and rich butter basting, but feel free to cook it to your preference.

→ How should the eggs be cooked for this meal?

Sunny side up eggs with runny yolks complement the steak and chili oil beautifully, adding creaminess and moisture to each bite.

Steak Chili Oil Eggs

Tender steak matched with chili oil, garlic crisps, asparagus, and fried eggs for a vibrant brunch plate.

Preparation Time
30 min
Cooking Time
20 min
Overall Time
50 min
Created By: Lili Clark

Category: Dinner

Skill Level: Moderate

Cuisine Type: American

Output: 3 Serves (3 servings)

Dietary Options: Low-Carb, Gluten-Free

Ingredients

→ Steak

01 1 New York strip steak
02 3 garlic cloves
03 2 tablespoons butter
04 Salt and pepper to taste
05 1 tablespoon neutral oil

→ Sides and Toppings

06 2 tablespoons chopped parsley
07 2 garlic cloves minced
08 2 tablespoons butter
09 1 bunch asparagus trimmed
10 3 garlic cloves thinly sliced
11 4 eggs
12 Neutral oil for frying
13 1 tablespoon chili oil

Steps

Step 01

Pat the steak dry and season evenly with salt and pepper on both sides.

Step 02

Heat a cast iron pan over medium-high heat. Add 1 tablespoon neutral oil, coating the pan. Sear the steak for approximately 4 minutes per side until a deep golden-brown crust forms.

Step 03

Reduce heat to medium. Add 2 tablespoons butter and 3 whole garlic cloves to the pan. Continuously spoon the melted butter over the steak to baste while cooking to desired doneness, approximately 2-4 minutes more. Remove steak and let rest for 10 minutes.

Step 04

Finely chop parsley to yield about 2 packed tablespoons. In a pan over medium heat, melt 2 tablespoons butter and gently cook 2 minced garlic cloves until lightly browned. Remove from heat and pour garlic butter over parsley. Season with salt and pepper. Set aside.

Step 05

Heat neutral oil in a pan over medium heat. Add the thinly sliced garlic and fry until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Cool to crispiness before use.

Step 06

Heat neutral oil in a large pan over medium-high heat. Add trimmed asparagus and cook for 3-4 minutes until just tender. Season with salt and pepper and keep warm until plating.

Step 07

Heat neutral or olive oil in a nonstick skillet over medium heat. Crack eggs carefully into pan and cook until whites are set but yolks remain runny (about 3 minutes) for sunny side up. Season with salt and pepper.

Step 08

Slice rested steak. Plate slices alongside fried eggs and sautéed asparagus. Garnish with garlic crisps, drizzle 1 tablespoon chili oil over the plate, and spoon parsley garlic topping over steak and eggs. Serve immediately.

Tips

  1. Use a cast iron skillet for best searing results and rest the steak for juices to redistribute.
  2. Adjust egg doneness and steak cooking time based on personal preference.

Required Tools

  • Cast iron pan
  • Nonstick skillet
  • Slotted spoon

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains eggs and dairy products

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 550
  • Fats: 40 g
  • Carbohydrates: 8 g
  • Proteins: 45 g