Steak and Eggs - For the Carnivore Diet
This steak and eggs plate focuses on clean, satisfying animal nutrition with nothing but beef, eggs, salt, and hot fat. A quick hard sear locks in juices on the steak while the eggs fry in the rendered tallow for maximum flavor and satiety.
Use a heavy skillet, get it ripping hot, and keep the seasoning simple. Let the steak rest briefly so the juices redistribute, then cook the eggs in the same pan to pick up the savory drippings. Choose your favorite doneness for both steak and eggs and finish with a pinch of salt to taste.
For medium-rare, aim for a deep brown crust and a warm red center; cook slightly longer if you prefer medium. Sunny-side-up eggs complement the steak, but over-easy or a quick scramble also work. Optional butter can add richness, and you can scale the recipe easily—sear steaks one at a time for best browning. Nutrition is an estimate for the listed ingredients and excludes any optional butter.
Ingredients
- 1 ribeye steak, about 12 oz (340 g), 1 to 1.5 inches thick
- 3 large eggs
- 1 tablespoon beef tallow (plus more if needed)
- 1 teaspoon fine salt, divided
- Optional: 1 tablespoon unsalted butter to finish
Instructions
- Pat the steak very dry and season both sides with about half the salt.
- Preheat a heavy skillet (cast iron preferred) over medium-high until very hot. Add the tallow and swirl to coat.
- Sear the steak 2–3 minutes per side for medium-rare, pressing gently for full contact. If thick, sear the edges briefly. Adjust time to your preferred doneness.
- Transfer the steak to a warm plate and rest 5 minutes. If using, add the optional butter to the hot pan now and let it melt into the fat.
- Lower heat to medium. Crack the eggs into the skillet and cook in the beef fat until whites are set and yolks are to your liking (about 2–3 minutes for sunny-side-up). Season eggs with the remaining salt.
- Slice or serve the steak whole. Plate with the eggs and spoon any pan drippings over the top. Salt to taste and serve immediately.