Ingredients:
For the Steak:
- 1 ribeye or sirloin steak (about 1-inch thick)
- 1 tbsp beef tallow
- Salt and black pepper, to taste
- Optional: 1 clove garlic, smashed; fresh rosemary or thyme for added flavor
For the Eggs:
- 2-3 large eggs
- 1 tsp beef tallow
- Salt and pepper, to taste
Instructions:
Step 1: Cook the Steak
1. Season the Steak:
- Generously season both sides of the steak with salt and black pepper.
2. Heat the Skillet:
- In a cast-iron skillet, melt 1 tbsp of beef tallow over medium-high heat until it’s hot and begins to shimmer.
3. Sear the Steak:
- Add the steak to the hot skillet and let it sear undisturbed for 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness.
- Optional: For extra flavor, add a smashed garlic clove and fresh herbs (like rosemary or thyme) to the skillet. Tilt the skillet slightly to spoon the hot tallow and aromatics over the steak as it cooks.
4. Rest the Steak:
- Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain its juices.
Step 2: Cook the Eggs
1. Prepare the Skillet:
- In a clean skillet, add 1 tsp of beef tallow and let it melt over medium heat.
2. Fry the Eggs:
- Crack the eggs into the skillet, cooking them sunny side up or to your preference.
- Sprinkle with salt and black pepper to taste.
- For over-easy eggs, cook until whites are set, then gently flip and cook briefly on the other side.
Step 3: Serve
- Slice the steak if desired and serve alongside the eggs. Add any extras, like avocado slices, fresh herbs, or hot sauce, if desired.
Tips:
- For extra flavor, baste the steak in the pan juices and beef tallow for the last few minutes of cooking.
- To keep eggs sunny side up, cover the pan briefly with a lid to help cook the tops without flipping.
Enjoy your rich, satisfying, and seed oil-free steak and eggs breakfast!