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CarnivoreZero carbTooGut original

Carnivore Steak & Eggs

Deep-crusted ribeye, runny fried eggs and crisp bacon. The carnivore classic, with the heat and timing written properly so nothing ends up grey.

Prep5 mins
Cook15 mins
Serves2
DifficultyEasy
Start cooking ↓
Medium-rare ribeye steak with fried eggs and crisp bacon in a black skillet
TooGut pickFlexible, practical, genuinely delicious.

Steak and eggs is popular because it is simple, but simple exposes bad technique. Dry meat, a properly heated pan and a short rest matter more here than any fancy seasoning ever could.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves2

Steak, eggs and bacon

  • 500 gribeye steaks, about 3 cm thick
  • 160 gstreaky bacon
  • 4 large eggs
  • 1 tbspbeef tallow
  • 30 gbutter
  • 1 to tastefine salt
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Dry and season

Take the steaks out 20 minutes before cooking. Pat completely dry and salt both sides. Heat a heavy 30 cm pan over high heat until properly hot.

Cook the bacon first

Cook bacon until crisp. Lift it out but leave about 1 tablespoon of fat in the pan.

Build a hard crust

Add tallow, then steaks. Cook without moving for 3 minutes, turn and cook for 2 minutes. Add butter and spoon the foaming fat over the steaks for 1 minute.

Rest the meat

Move steaks to a warm plate and rest, uncovered, for 5 to 7 minutes. Do not slice early.

Fry the eggs

Lower the heat to medium. Crack eggs into the steak pan and fry in the remaining fat until the whites are set and yolks still runny. Serve with steak and bacon.

Per serve, estimate · Metric

Nutrition snapshot

Energy3,690 kJ

Protein69 g

Carbohydrate1 g

Fibre0 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ 30 cm cast-iron frying pan
  • ✓ Tongs
  • ✓ Instant-read thermometer
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