Ribeye Steak and Eggs

Ribeye Steak and Eggs

Basic Information

• Servings: 2
• Serving Size: 1 plate (4 oz steak + 2 eggs)
• Difficulty: 3
• Budget: 4
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• Keto
• Paleo
• Whole30
• High-Protein
• Atkins
• Carnivore

Equipment

• Medium skillet
• Spatula
• Measuring spoons

Ingredients

1. 8 ounces ribeye steak (2 pieces, 4 oz each)
2. 4 large eggs
3. 1 tablespoon olive oil
4. 1/2 teaspoon salt
5. 1/2 teaspoon black pepper

Directions

1. In a medium skillet over medium-high heat, heat olive oil.
2. Season ribeye steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper, then cook for 3-4 minutes per side until medium-rare (internal temperature 135°F), or longer for desired doneness. Remove to a plate and let rest.
3. In the same skillet, reduce heat to medium, crack eggs, and fry until yolks are set to preference (sunny-side up or over-easy), about 3-4 minutes, seasoning with remaining salt and pepper.
4. Slice each steak, place one portion on each plate with 2 eggs, and serve hot.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat steak and eggs separately in a skillet or microwave.

Nutrition

• Calories: 400
• Protein: 34g
• Fat: 30g
• Carbs: 1g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A