📝 About This Recipe
Elevate your morning with this powerhouse keto breakfast that marries the rich, buttery depth of a perfectly seared ribeye with the bright, herbaceous punch of Argentinian chimichurri. This dish transforms the classic 'steak and eggs' into a gourmet experience, utilizing high-quality fats and fresh aromatics to fuel your day without the carb heavy-load. It is a symphony of textures—from the crispy steak crust to the velvety, golden yolks—making it the ultimate brunch centerpiece for the health-conscious epicure.
🥗 Ingredients
The Steak
- 2 pieces Ribeye Steak (10-12 oz each, at least 1 inch thick, at room temperature)
- 1 tablespoon Kosher Salt (for dry brining)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Ghee or Avocado Oil (high smoke point for searing)
- 2 tablespoons Unsalted Butter (for basting)
- 3 cloves Garlic (smashed)
The Chimichurri
- 1 cup Fresh Flat-Leaf Parsley (finely chopped, stems removed)
- 1 tablespoon Fresh Oregano (finely chopped)
- 2 cloves Garlic (minced into a paste)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 2 tablespoons Red Wine Vinegar (adds essential acidity)
- 1/2 cup Extra Virgin Olive Oil (high quality)
The Eggs
- 4 pieces Large Pasture-Raised Eggs (cold from the fridge is fine)
- 1 tablespoon Butter (for frying)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Pat the steaks completely dry with paper towels. Generously season all sides with kosher salt and black pepper. Let them sit at room temperature for at least 30 minutes to ensure even cooking.
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2
While the steak rests, prepare the chimichurri. In a small bowl, combine the chopped parsley, oregano, minced garlic, and red chili flakes.
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3
Whisk in the red wine vinegar and then slowly stream in the extra virgin olive oil. Season with a pinch of salt. Set aside at room temperature to allow flavors to meld.
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4
Heat a heavy cast-iron skillet over medium-high heat until it is wisps-of-smoke hot. Add the ghee or avocado oil.
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5
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.
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6
Flip the steaks. Add the 2 tablespoons of butter and smashed garlic cloves to the pan.
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7
Tilt the pan slightly and use a large spoon to continuously baste the steaks with the foaming garlic butter for another 3 minutes (for medium-rare, or until an internal temperature of 130°F/54°C).
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8
Remove steaks from the pan and place them on a warm plate. Let them rest for at least 8-10 minutes. This is crucial for juice redistribution.
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9
While the steak rests, wipe out the skillet (or use a separate non-stick pan) and melt 1 tablespoon of butter over medium-low heat.
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10
Crack the eggs into the pan. Cook slowly until the whites are set but the yolks remain runny (about 3 minutes). For 'sunny side up', do not flip.
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11
Slice the rested steak against the grain into thick strips.
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12
Plate the sliced steak alongside two eggs. Generously spoon the chimichurri over the steak and finish the eggs with a sprinkle of flaky sea salt.
💡 Chef's Tips
Always pat your steak dry; moisture is the enemy of a good crust. Never skip the resting period or all those delicious juices will run out onto the plate instead of staying in the meat. For the chimichurri, hand-chopping is superior to a food processor, as it prevents the herbs from turning into a bitter paste. If you prefer your eggs 'over-easy', flip them for just 30 seconds at the very end. Use a meat thermometer to take the guesswork out of steak doneness.
🍽️ Serving Suggestions
Pair with a hot cup of keto-friendly 'Bulletproof' coffee or a dry sparkling water with lime. Serve alongside half a sliced avocado for extra healthy fats and creaminess. Add a side of sautéed spinach with lemon and garlic to round out the meal with greens. A few slices of grilled halloumi cheese make an excellent salty accompaniment. For those not strictly keto, a side of crispy smashed fingerling potatoes works beautifully.