Steak & Eggs
660Calories
48gProtein
51gFat
1gNet Carbs
Per serving. Scale any portion and auto-track it in the app.
Ingredients
- Ribeye Steak
- 2 eggs
- 1 tbsp butter
- Salt
Method
PREP
- Pull a 6 oz ribeye out of the fridge 20 minutes ahead and pat it bone dry — a dry surface is the whole secret to a real crust. Salt it generously on both sides.
COOKING
- Sear the steak in a rippling-hot skillet, 2 to 3 minutes a side for medium-rare, then move it to a plate to rest while you cook the eggs.
- Drop the heat to medium, melt 1 tbsp butter in the same pan, and fry 2 eggs in the beef drippings to your liking.
FINISH
- Slice the rested steak against the grain, slide the eggs alongside, and spoon the pan butter over the top. Serves 1.
💡 Pro-Tip: Rest the steak the full 5 minutes before slicing — cutting early dumps the juices onto the plate instead of keeping them in the meat. Cook the eggs in the drippings, not fresh butter, and breakfast tastes like the steakhouse.
Cook it & auto-track the macros in the app →