High Protein Classic Steak and Eggs
Indulge in the ultimate high-protein breakfast or brunch with this timeless 'High Protein Classic Steak and Eggs' recipe, featuring a perfectly seared ribeye steak and velvety sunny-side-up eggs. Ready in just 25 minutes, this hearty dish pairs the juicy, rich flavor of a butter-basted steak with the simplicity of freshly cooked eggs, making it ideal for fitness enthusiasts or anyone craving a robust meal. Using a cast-iron skillet ensures a flawless sear, while letting the steak rest locks in its juices for melt-in-your-mouth tenderness. Garnish with fresh parsley for a touch of brightness, and you've got a restaurant-worthy plate packed with protein. Perfect for low-carb diets or a paleo lifestyle, this dish is as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 1 piece (about 10 oz) Ribeye steak
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 large Eggs
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Remove the ribeye steak from the refrigerator about 30 minutes before cooking, allowing it to come to room temperature. This ensures even cooking.
Season both sides of the steak generously with salt and black pepper. Gently press the seasoning into the meat.
Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is hot and shimmering, add the steak to the pan. Cook the steak for approximately 4-5 minutes on each side for medium-rare, or until your desired doneness. Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.
During the last minute of cooking, add butter to the pan and spoon the melted butter over the steak to baste it. This adds extra flavor and moisture.
Remove the steak from the pan and place it on a cutting board. Let it rest for about 5 minutes; this allows juices to redistribute, resulting in a moist steak.
While the steak is resting, in a separate non-stick skillet over medium heat, add the remaining tablespoon of olive oil.
Crack the eggs into the skillet and cook them sunny-side-up style until the whites are set but the yolks are still runny, about 3-4 minutes. For less runny yolks, cover the skillet with a lid for a minute.
Slice the rested steak against the grain into thin slices.
Serve the steak slices on a plate with the eggs on the side. Garnish with fresh parsley if desired.
Enjoy your high-protein meal!
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 3609 mg | 157% | |
| Total Carbohydrate | 1.5 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 91 mg | 7% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
