Breakfast · 15 min

Steak & Eggs

This is the kind of breakfast you’ll make on repeat — sirloin steak and eggs, 15 minutes, big payoff. The macros do the talking: 38g protein, 2g carbs, and 32g fat in every 450-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 5 oz Sirloin steak
• 2 Eggs
• 1 tbsp Butter or ghee
• to taste Salt & pepper
• 1 tbsp Chives

Steps

1. Take the 5 oz sirloin out of the fridge 15 minutes before cooking. Cold steak sears unevenly, so let the chill come off first.
2. Pat the steak very dry on both sides with paper towels — this is the secret to a brown crust instead of gray steaming. Season generously with salt and pepper.
3. Heat a heavy skillet, cast iron is ideal, over medium-high heat until a drop of water sizzles and evaporates on contact, about 2 minutes.
4. Add half the butter or ghee, swirl to coat, and lay the steak in. Sear undisturbed for 3 minutes until a deep brown crust forms.
5. Flip and sear 3 more minutes for medium-rare. The steak should feel springy, not squishy, when pressed with a finger.
6. Move the steak to a cutting board and rest it for 5 minutes — the juices redistribute so they stay in the meat, not on the board.
7. Lower the heat to medium, add the remaining butter to the same pan, and crack in 2 eggs. Fry 2 to 3 minutes until the whites are fully set and the edges turn lacy and crisp.
8. Slice the steak against the grain into thin strips, plate with the eggs, and finish with chives and an extra pinch of salt.

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