Ribeye & Eggs Plate
1180Calories
72gProtein
98gFat
1gNet Carbs
Per serving · recipe makes 2. Scale any portion and auto-track it in the app.
Ingredients
- one ribeye
- two eggs
- 2 tbsp butter
- 1 tbsp tallow
Method
PREP
- Pull two 12-oz ribeyes (1.5-inch thick) and two eggs per plate; rest the steaks at room temperature 40 minutes, pat bone-dry, and season all over with coarse salt.
COOKING
- Heat a cast-iron skillet over high until it just smokes, then add 1 tbsp tallow and swirl until shimmering.
- Lay the steaks down away from you and sear undisturbed 3 to 4 minutes per side; add 2 tbsp butter with 1/2 tsp garlic powder and 1/2 tsp dried thyme, tilt the pan, and baste the foaming butter over the steaks 1 minute. Pull at 120F for medium-rare (USDA safe minimum 145F, 3-min rest).
FINISH
- Rest the steaks on a board 8 minutes; meanwhile fry the eggs in the rendered butter until the whites set with runny yolks. Slice the steaks against the grain and plate with the eggs and pan butter. Serves 2 — one ribeye and two eggs per plate.
💡 Pro-Tip: Surface moisture is the enemy of a crust. Salt early and pat the steak dry so the pan sears rather than steams the meat gray.
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