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A classic carnivore combination of ribeye steak and eggs cooked in animal fat. Rich, filling and straightforward to prepare, this high-protein meal works equally well for breakfast, lunch or dinner.
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Carnivore Steak & Eggs
Description
A classic carnivore combination of ribeye steak and eggs cooked in animal fat. Rich, filling and straightforward to prepare, this high-protein meal works equally well for breakfast, lunch or dinner.Ingredients
Directions
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Remove the steak from the refrigerator 20 to 30 minutes before cooking if time allows.
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Pat the steak dry and season both sides with salt.
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Heat a heavy frying pan over high heat and add half of the butter or beef tallow.
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Cook the steak for 3 to 4 minutes on each side for medium-rare, adjusting the cooking time according to the thickness of the steak and preferred doneness.
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Transfer the steak to a warm plate and rest for 5 minutes.
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Reduce the heat to medium and add the remaining butter or tallow to the pan.
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Crack the eggs into the pan and cook until the whites are set and the yolks are cooked to preference.
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Serve the eggs alongside the rested steak, spooning any remaining pan fat over the steak if desired.
Note
Ribeye works particularly well because its natural marbling provides both flavour and fat.
For a stricter carnivore version, use beef tallow rather than butter.
Allowing the steak to rest before serving helps retain its juices.
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