Chili Crisp Steak and Eggs

Name: Chili Crisp Steak and Eggs with Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 2 (6-ounce) steaks, such as filet mignon or sirloin; 1 tbsp cooking oil; 2 tbsp butter; 2 tbsp chili crisp; 4 large eggs; 1 green onion, sliced; salt, to taste; black pepper, to taste; 2 cups cooked rice, for serving

Chili Crisp Steak and Eggs combines tender pan-seared steak with crispy fried eggs finished in chili crisp oil, served over rice for a versatile fusion meal that works at any hour.

🌍Fusion 🏷️Steak and eggs 🏷️Chili crisp 🏷️Breakfast 🏷️Brunch Spicy eggs

🏷️

🏷️Rice bowl

-0:00

britscookinonTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by britscookin

-0:00

britscookinonTikTok

Ingredients

2 (6-ounce) steaks, such as filet mignon or sirloin
1 tbsp cooking oil
2 tbsp butter
2 tbsp chili crisp
4 large eggs
1 green onion, sliced
salt, to taste
black pepper, to taste
2 cups cooked rice, for serving

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Instructions

1
Season steaks generously on all sides with salt and black pepper.
2
Heat cooking oil in a large frying pan over medium-high heat. Add the steaks and sear for 2-3 minutes per side until a good crust forms.
3
Add butter to the pan. Once melted, tilt the pan and use a spoon to baste the steaks with the butter. Cook to your desired doneness.
4
Remove the steaks from the pan and set aside to rest. Carefully wipe the pan clean.
5
Return the pan to medium heat. Add the chili crisp and spread it around the bottom of the pan.
6
Crack the eggs directly on top of the chili crisp.
7
Cook the eggs until the whites are set but the yolks are still runny, about 2-3 minutes.
8
Garnish the eggs with sliced green onions and a sprinkle of salt and pepper.
9
Slice the rested steak against the grain. Serve the steak and chili crisp eggs over a bed of cooked rice.

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Tips & Notes

Pro tips

Let steaks come to room temperature before cooking and pat dry to achieve a better crust and more even doneness.
Don't move the steaks constantly in the pan; let them sear undisturbed for 3–4 minutes per side to develop a flavorful brown crust.
Finish eggs in chili crisp while they're still cooking so the oil infuses the whites and crisps the edges.
Use a meat thermometer: 130–135°F for medium-rare, 135–145°F for medium. Rest steaks 2–3 minutes after cooking to retain juices.

Substitutions

Filet mignon → ribeye or New York strip (will have more marbling and a richer flavor)
Chili crisp → sriracha, hot sauce, or red pepper flakes infused in oil (shifts spice level and flavor profile)
Butter → ghee or neutral oil for cooking eggs (ghee adds nuttiness; oil keeps it lighter)
Green onion → scallions, chives, or cilantro (all offer fresh, sharp notes)

Storage & make-ahead

Store leftovers separately: steak in an airtight container up to 3 days in the fridge; reheat gently in a low oven. Eggs are best eaten fresh. Rice keeps up to 5 days and reheats well.

Common Questions

What cut of steak works best for this recipe?

Filet mignon or sirloin are both excellent choices. Use 6-ounce steaks for proper portion control and even cooking in a skillet.

How do I get crispy edges on the eggs?

Cook the eggs in butter over medium-high heat until the whites are set and the edges turn golden and crispy, about 3–4 minutes. The chili crisp adds extra texture and heat.

Can I prep the rice ahead of time?

Yes. Cook rice in advance and reheat gently with a splash of water before serving, or serve it at room temperature.

What if I don't have chili crisp on hand?

Substitute with sriracha, hot sauce, or red pepper flakes mixed with oil. The flavor will shift slightly but remain bold.

How should I sear the steak for medium-rare?

Heat oil until smoking, sear steaks 3–4 minutes per side for a 6-ounce cut. Rest for 2–3 minutes before serving; internal temp should reach 130–135°F.