the goal of this post is simple, find simple easy to make meals that are low carb in nature and that maximize taste.
im not trying to save the world here so i expect them to be fresh and i hope they are not to heavy on the pockets.
today we make a classic simple meal that i eat everyday. it doesnt take a lot of effort. the only problem i find is that its not as filing as i would want it to be
Steak and eggs are two of the cornerstones of Paleo so why not enjoy them together for even more goodness. This combination though is not new and steak & eggs have been enjoyed for a long time, either in the morning for breakfast or at night for dinner. It also couldn’t really get simpler than this. This is a single recipe, but calculate about two eggs per steak. You can enjoy your eggs pretty much the way you like them usually, but in this recipe the classic sunny side up eggs are prepared. I like to make it so the yolks are still runny and can drip on my steak, enhancing flavor and texture at the same time.
- 1 good quality large steak (filet, sirloin, ribeye, …);
- 2-3 tbsp of your favorite cooking fat (tallow, butter or ghee are excellent here);
- 2 free range eggs;
- Paprika to taste;
- Salt and pepper to taste;
- Note: Let your steak stand for about 40 minutes at room temperature for a perfectly cooked and juicy result.
- Heat a pan over medium-high heat and add 2 tbsp of your chosen cooking fat.
- Season your steak with sea salt and freshly ground black pepper and add to the hot pan.
- Cook the steak to your liking. About 3 minutes on each side will usually give you a nice medium rare steak.
- Remove the steak from the pan, set aside and lower the temperature to medium-low. Add the rest of the cooking fat.
- Crack open the eggs in the hot pan, cover, season to taste with some paprika, salt and pepper and cook until the whites are just set.
- Serve the steak with the eggs either on top or on the side and make sure to dip the juicy hot meat in the runny yolk for complete satisfaction.