Steak and Eggs

Instructions

1. Temper the steaks. Remove steaks from refrigerator 20-30 minutes before cooking. Pat dry and season generously with salt and pepper.

2. Sear the steaks. Heat oil and half the butter in a cast iron skillet over high heat. Add steaks and cook 3-4 minutes per side for medium-rare. Rest on a cutting board.

3. Cook the eggs. Reduce heat to medium. Add remaining butter to the pan—use the steak drippings for extra flavour. Fry eggs to your preference.

4. Plate. Slice steak if desired. Serve alongside the eggs.

Make It Your Own

• Sunny side up: Classic, runny yolk for dipping
• Over easy: Flip briefly, yolk still runny
• Scrambled: Stir eggs gently with butter for creamy curds
• Basted: Spoon hot butter over the whites

Why This Works

• 60+ grams of protein to start your day
• Keeps you full until dinner
• Zero carbs, zero crash
• Quick enough for busy mornings

Notes

• Use a thin steak for faster cooking
• Let eggs come to room temperature for even cooking
• Save this for a weekend when you have time to enjoy it
• The rendered beef fat makes the eggs incredible