The sizzle of steak hitting a hot skillet, the richness of runny egg yolks, and the savory depth of tallow or butter make this meal more than just food—it’s a moment. With its high protein and fat content, this carnivore steak-and-eggs dish not only fuels your body but also satisfies a primal craving for simplicity and depth. The ribeye or strip steak’s juicy sear, combined with golden, softly cooked eggs, creates a balance of textures and flavors that carnivore enthusiasts will appreciate. For those embracing this lifestyle, it’s a recipe to revisit time and again.
Ingredients:
- 1 ribeye or New York strip steak (about 8-10 oz)
- 2-3 large eggs
- 1-2 tbsp tallow or butter (for cooking)
- Sea salt (to taste)
- Optional: freshly cracked black pepper, garlic powder, or a pinch of smoked paprika
Instructions:
- Prepare the Steak:
- Allow your steak to reach room temperature (about 20-30 minutes out of the fridge).
- Pat it dry with a paper towel, which helps it sear better.
- Season generously with sea salt on both sides. If you’d like, add a touch of pepper or any other preferred carnivore-friendly spices, though traditional salt-only is delicious.
- Sear the Steak:
- Heat a cast-iron skillet or heavy pan on medium-high heat until it’s nearly smoking.
- Add 1 tablespoon of tallow or butter to the pan.
- Carefully place the steak in the skillet and let it cook undisturbed for 3-4 minutes for a medium-rare steak (adjust the time based on the thickness and desired doneness).
- Flip and sear the other side for another 3-4 minutes. You can use a thermometer for precision: 125°F for rare, 135°F for medium-rare, and 145°F for medium.
- Remove the steak from the skillet, place it on a plate, and cover it lightly with foil. Let it rest for about 5 minutes so the juices redistribute.
- Cook the Eggs:
- Reduce the heat to medium and add a bit more tallow or butter if needed.
- Crack the eggs directly into the pan and cook them sunny-side up for soft yolks. If you prefer them over-easy or scrambled, cook to your liking.
- Season the eggs lightly with a pinch of salt.
- Serve:
- Plate the steak with the eggs on the side, allowing any juices to mingle for extra flavor. Add more salt if needed, and enjoy!
