Classic American Steak and Eggs
BREAKFAST
Naturally Keto / Steak and Eggs. This isn't a lazy Sunday brunch project meant to eat your entire morning; you drop a strip steak into a smoking cast-iron skillet and crack two eggs before the beef fat pops. No flour, no sugar, no apologies—by skipping thick, slow-roasting cuts in favor of highly marbled, half-inch ribeyes, you get an elite, deeply savory crust, perfectly rendered fat, and runny yolks in exactly ten minutes of active work. Mop up the yolk with the steak and get out the door.
Per serving: NET CARBS: 1 g Total carbs: 1 g | Fiber: 0 g | Sugar alcohols: 0 g Fat: 46 g | Protein: 42 g Calories: ~610
Before you start
Season the dried steaks.
Moisture is the enemy of a fast sear. In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder, then season both sides of the patted-dry steaks generously.
Preheat the skillet.
Place a large, heavy-bottomed cast-iron skillet over medium-high heat. Add the avocado oil and let it heat until it is shimmering and just beginning to lightly smoke.
Ingredients
- thin-cut ribeye steaks12 oz
- avocado oil1 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- garlic powder1/2 tsp
- onion powder1/2 tsp
- unsalted butter2 tbsp
- eggs4 large
- fresh chives1 tbsp
Method
- 01
Flash-sear the steaks in the hot skillet.
Lay the steaks in the skillet, pressing down firmly for maximum contact. Cook undisturbed for 60 to 90 seconds until a dark, mahogany crust forms.
- 02
Flip the steaks and baste with butter.
Add 1 tablespoon of the butter to the pan. Let it foam, basting the steaks briefly, and cook for another 60 seconds for medium-rare. Transfer the steaks immediately to a warm plate and tent loosely with foil to rest.
- 03
Fry the eggs in the residual beef tallow and browned butter.
Reduce the skillet heat to medium-low. Do not wipe out the pan—you want the fond. Add the remaining 1 tablespoon of butter, let it melt, and carefully crack the eggs directly into the skillet.
- 04
Cover and steam the eggs until the whites are set.
Sprinkle lightly with salt and pepper, then cover the skillet with a lid or a metal dome. Cook for 2 to 3 minutes, undisturbed, until the whites are firmly set but the yolks remain highly runny.
- 05
Plate the steak and eggs together.
Transfer the eggs alongside the resting steaks. Pour any residual buttery beef drippings from the pan directly over the meat, garnish with chopped chives, and serve immediately.
Notes
Ask your butcher for minute steaks or a well-marbled ribeye sliced to exactly a half-inch thickness.
Thin steaks are the absolute secret to hitting the ten-minute buzzer without sacrificing a dark, flavorful crust.
Check the label aggressively if you substitute a store-bought steak rub.
Many commercial beef seasonings and rubs use brown sugar, dextrose, or maltodextrin as a bulking agent to create a fake caramelization. Stick to pure, sugar-free spices.
Pull the skillet off the heat for thirty seconds before dropping the eggs if it is smoking excessively.
If the pan is too hot, the egg whites will blister and turn rubbery before the yolks can warm through. Allow the residual heat of the cast iron to gently steam the eggs.
From Keto 10 Minute Meals.