The Original High-Protein Breakfast
There is no improving on steak and eggs, only doing it badly or doing it well. Doing it well means a dry steak surface, a properly preheated pan, one turn, and a genuine rest before slicing. Grass-fed top sirloin has the flavour to carry a plate this simple, and frying the eggs in the beef fat left behind ties the two halves together.
Ingredients
Serves 2 | Cost: $9.00 per serving | Total: $18.00 | Ready in 15 min
- 2 grass-fed top sirloin steaks, about 200 g (7 oz) each, 2.5 cm thick
- 1 tablespoon beef tallow
- 4 large eggs
- 1 teaspoon sea salt
- ½ teaspoon coarsely ground black pepper
- Flaked sea salt, to finish
Instructions
- Prepare the steaks. Take the steaks out of the fridge 20 minutes ahead. Pat both sides completely dry with paper towel and season generously all over with sea salt and black pepper. A dry surface is essential for a proper crust.
- Sear hard. Heat a heavy cast-iron pan over high heat until just smoking. Add the tallow, then lay in the steaks away from you. Sear undisturbed for 3 minutes until a deep brown crust forms.
- Turn once. Flip the steaks and cook for a further 2–3 minutes for medium-rare. Use tongs to hold each steak on its fat edge for 30 seconds to render it. Transfer to a warm plate.
- Rest the meat. Rest the steaks loosely covered for a full 5 minutes. This is not optional — slicing early will lose the juices to the board rather than keeping them in the meat.
- Fry the eggs and plate. Reduce the heat to medium and fry the eggs in the beef fat remaining in the pan, spooning the hot fat over the whites until set. Slice the rested steak against the grain, plate with the eggs, and finish with flaked sea salt.
Nutritional & Dietary Notes
Carnivore
This is an animal-based dish at its core: meat, animal fat, eggs and salt. It suits a strict carnivore or lion-diet approach, and any optional plant garnishes listed can be left out entirely without changing the method or the cooking times.
Gluten-Free
Every ingredient in this recipe is naturally free from wheat, barley and rye. If you are cooking for someone with coeliac disease, double-check any stock, sauce or spice blend you buy in, as gluten-containing thickeners and malt derivatives are common hidden additions in commercial products.
Keto
Carbohydrates are kept deliberately low here. The bulk of the energy in this dish comes from quality protein and natural fats, so it slots neatly into a ketogenic day without pushing you out of ketosis. If you are tracking closely, weigh any starchy vegetables and adjust the portion to suit your own daily carbohydrate target.
Featured HOTRO.ca Product
This recipe is built around Grass-Fed Top Sirloin from HOTRO.ca. We source premium BC-raised and ethically farmed meats and slow-simmered bone broth, so the quality of the core ingredient does most of the work for you. Substituting a lesser product will change the result more than any other single change you could make to this recipe.
Seared grass-fed sirloin rested and sliced, plated with tallow-fried eggs and flaked salt.