Carnivore Recipes & Resources

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Steak and Eggs

A seared sirloin and two butter-fried eggs on one plate in about 15 minutes. The breakfast that keeps you going until dinner.

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Sliced sirloin steak with two fried eggs on a dark plate

Steak and eggs is the simplest breakfast in this collection and the one we come back to most. Sirloin works well here because it is lean enough to cook fast and cheap enough for a weekday. Cook the steak first, then fry the eggs in the same pan so they pick up the browned bits.

Recipe

Steak and Eggs

Prep
5 min
Cook
10 min
Total
15 min
Meat
Beef, Eggs
Method
Pan-seared

Strict carnivore: only meat, fish, eggs, butter or animal fat, salt and water. Our ingredient policy

Ingredients

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Method

  1. Pat the steak dry and salt both sides. Let it sit while the pan heats.
  2. Heat a heavy skillet over medium-high heat until a drop of water skitters across it. Sear the steak 3 to 4 minutes per side for medium-rare (we pull it at 125 to 130°F; USDA's safe minimum for whole cuts is 145°F with a 3-minute rest).
  3. Move the steak to a plate to rest. Turn the heat to medium-low and add the butter.
  4. Crack in the eggs and fry until the whites are set, 2 to 3 minutes. Spoon a little butter over the yolks.
  5. Slice the steak against the grain and serve with the eggs.

Tips

If your steak is thicker than an inch, finish it in a 400°F oven for a few minutes rather than burning the outside.

Storage and reheating

Best eaten fresh. Leftover steak keeps 3 days in the fridge; slice it cold or warm it gently in butter.

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