Steak & Eggs
A thick ribeye seared in beef tallow, basted and flipped until perfect, sunny-side eggs fried in steak drippings and butter, finished with chili oil, and thick-cut bacon cooked low and slow.
For me, this one’s personal. It’s my dad’s all-time favorite breakfast, and for good reason. It’s a protein powerhouse that actually keeps you full, doesn’t rely on filler, and feels like a reward instead of a compromise. Whether you eat it for breakfast, lunch, or late at night, it always works.
This version keeps things efficient but intentional. A thick ribeye gets seared in beef tallow and flipped every minute for control and an even crust, then rested to a perfect medium-rare. The eggs go straight into the same pan, cooked sunny side up in butter, beef tallow, and steak drippings, finished with chili oil for just enough heat and texture. Nothing gets wasted, and every component builds on the last.
You can absolutely switch things up — different cuts of beef, different egg styles, or even a sauce like chimichurri or hot sauce if that’s your thing. And if you want to take it one step further, a quick dry brine on the steak turns this from a fast meal into something that feels a little elevated without adding real effort.
At the end of the day, this is steak and eggs the way it’s meant to be: simple, high in protein, deeply satisfying, and cooked with purpose.
Steak and Eggs
1 (16 oz) ribeye steak
Beef tallow (for searing)
Steak seasoning
Eggs
2–3 eggs
Butter
Beef tallow and reserved steak drippings
Kosher salt and black pepper
Chili oil or chili crisp
Bacon
Thick-cut bacon (cut from a slab if possible)
Step 1
Set a heavy skillet or cast iron over high heat until it’s ripping hot. Add a spoonful of beef tallow and let it fully melt and shimmer.
Step 2
Season the ribeye generously on all sides. Place it in the pan and cook, flipping every 60 seconds, until the internal temperature reaches 125°F. This usually takes about 6–8 minutes depending on thickness.
Step 3
Remove the steak and let it rest for 5–10 minutes. Final temperature should land around 133°F for a perfect medium-rare. Do not wipe out the pan.
Step 4
Add the thick-cut bacon to the same pan over medium to medium-low heat. Cook slowly for about 15–20 minutes, flipping occasionally. Use a bacon press if you have one to keep the slices flat. Remove and set aside.
Step 5
Lower the heat slightly and add butter to the pan along with the remaining beef tallow and steak drippings. Crack in the eggs and cook sunny side up, basting the whites with hot fat until just set. Season with salt and pepper, then spoon chili oil or chili crisp over the eggs. Remove and set aside.
Step 6
Slice the rested ribeye against the grain. Plate with the steak, bacon, and eggs. Spoon any remaining pan fat over the steak if you’re feeling responsible-adjacent.
Pro Tips
Flipping every minute gives you more control and a better crust than letting the steak sit. Trust it.
If your eggs cook too fast, pull the pan off the heat for a few seconds — residual heat does the work.
Thick-cut bacon needs patience. Rushing it just guarantees burnt fat and chewy meat.
TBD