Simple Carnivore Steak and Eggs Skillet
A one-pan carnivore steak and eggs skillet made with ribeye (or ground beef), cooked in tallow or butter and finished with rich, custardy eggs. Zero carb when made without pepper or cheese, and perfect for breakfast, lunch, or dinner.
Ingredients
- 10-12 oz ribeye steak or New York strip, sirloin, or 12 oz ground beef
- 2 tablespoons beef tallow or butter divided; use ghee if very dairy sensitive
- 3-4 large eggs pasture-raised if possible
- 1-1 1/2 teaspoons fine sea salt or Redmond Real Salt to taste
- 1/2 teaspoon freshly ground black pepper optional, skip for strict carnivore
- 1-2 tablespoons beef bone marrow or cooked beef fat trimmings optional, for extra fat
- 1-2 oz beef liver finely minced, optional nose-to-tail addition
Instructions
- Place the ribeye steak and eggs on the counter for 20–30 minutes before cooking so they come closer to room temperature. This helps the steak cook more evenly and improves the sear. If short on time, even 10 minutes helps.
- Set a heavy skillet (cast iron preferred) over medium-high heat and let it preheat for 3–5 minutes, until very hot. The pan is ready when added fat shimmers immediately.
- Pat the steak dry with paper towels. Season both sides generously with salt and, if using, black pepper. If using ground beef instead of steak, form it into a large patty and season both sides well.
- Add 1–1 1/2 tablespoons of beef tallow or butter to the hot skillet and swirl to coat the bottom. The fat should sizzle but not smoke aggressively; if it smokes heavily, slightly reduce the heat.
- Lay the steak in the skillet, placing it away from you to avoid splashes. Do not move it for 3–4 minutes to build a crust. Flip and cook another 3–4 minutes for medium-rare, adjusting for thickness and doneness preference. For ground beef, cook 3–4 minutes per side, then break into chunks if you prefer a hash-like texture.
- If using minced liver, stir 1–2 oz into the rendered fat during the last 2–3 minutes of cooking so it just cooks through. If adding bone marrow or extra beef fat trimmings, let them melt gently in the pan as the steak finishes cooking.
- Transfer the cooked steak to a plate and let it rest 5–10 minutes so the juices redistribute. Leave ground beef in the pan, pushing it to one side if using that variation.
- Lower the heat to medium-low. If the pan looks dry, add the remaining 1/2–1 tablespoon tallow or butter so the surface is lightly coated and glossy. This helps the eggs cook softly rather than becoming rubbery.
- Crack the eggs directly into the skillet. For scrambled eggs, stir slowly for 2–3 minutes until soft and creamy. For fried eggs, leave undisturbed for sunny-side-up or flip gently for over-easy. Season with a pinch of salt while they cook.
- Slice the rested steak against the grain into strips. If using ground beef, spread it evenly in the pan. Serve the steak over or alongside the eggs and spoon any pan juices or melted marrow over the top.
- Taste the steak and eggs and add more salt if needed. High-fat, very low-carb meals often benefit from slightly more salt for optimal flavor and balance.
Notes
YIELD & TIMING: Makes 1 generous serving or 2 lighter portions. Active time is about 25 minutes (30–35 minutes including bringing steak to room temperature). STORAGE: Refrigerate leftovers in an airtight container for up to 3 days. For meal prep, cook and freeze just the steak or ground beef for up to 3 months; cook eggs fresh when serving. VARIATIONS: Use 12–16 oz ground beef instead of steak for a budget-friendly bowl; stir 1–2 oz finely minced liver into the beef or drippings for extra nutrients; add more tallow, marrow, or an extra egg for higher fat; add 1/4–1/2 cup shredded cheese over the eggs at the end if you include dairy. NOTES: Don’t fear the fat—it makes the meal satiating. Salt the steak before cooking, but adjust egg seasoning after tasting everything together. Use a heavy cast iron or stainless-steel skillet for the best sear and to help the eggs cook evenly in the rendered fat.
Nutrition
Calories: 900kcal
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