Whole30 Classic Steak and Eggs
Start your day with the bold and satisfying flavors of this Whole30 Classic Steak and Eggs recipe, a hearty and protein-packed breakfast that's perfect for clean eating. Featuring tender, perfectly seared ribeye or sirloin steak seasoned with garlic and onion powder, and served alongside rich, buttery sunny-side-up eggs, this dish delivers simple elegance in every bite. Cooked in ghee and avocado oil for a Whole30-compatible twist, it’s a delicious way to fuel your morning or enjoy a quick and wholesome dinner. With only 10 minutes of prep and 20 minutes of cooking time, this recipe is as convenient as it is flavorful. Garnished with fresh parsley for a pop of color and zest, it’s a no-fuss, nutrient-dense meal for two that embodies wholesome indulgence. Perfect for steak lovers and Whole30 enthusiasts alike!
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Recipe Information
Ingredients
- 1 pound ribeye or sirloin steak
- 4 pieces large eggs
- 2 tablespoons ghee or clarified butter
- 1 tablespoon avocado oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Allow the steak to sit at room temperature for about 30 minutes before cooking to ensure even cooking.
Preheat a large skillet over medium-high heat and add the avocado oil.
In a small bowl, mix garlic powder, onion powder, sea salt, and black pepper. Season both sides of the steak generously with this spice mix.
Once the skillet is hot enough, place the steak in the pan and sear for about 3-4 minutes per side, or to your desired doneness (130°F for medium-rare).
Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes.
While the steak is resting, reduce the heat to medium and add the ghee or clarified butter to the skillet.
Crack the eggs into the skillet and cook them sunny-side-up, ensuring the whites are firm and the yolk remains runny, which should take about 2-3 minutes.
Slice the rested steak against the grain into thin strips.
Serve each plate with half of the steak strips and two sunny-side-up eggs.
Garnish with fresh parsley and additional sea salt and pepper to taste. Serve immediately and enjoy.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1180 mg | 393% | |
| Sodium | 2861 mg | 124% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.2 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 191 mg | 15% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1827 mg | 39% | |
*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.
