Steak with Cheddar Eggs 49
Juicy rib-eye steaks are smothered in a savory jalapeñocilantro butter and topped with cheddar scrambled eggs.
Steak with Cheddar Eggs 15 mins
Prep Time:
Cook Time:
Ingredients 4 TB. salted butter, at room temperature 1 small jalapeño, seeded and minced 2 TB. fresh cilantro, chopped 1
⁄4 tsp. freshly ground black pepper
2 large eggs 2 TB. heavy cream 4 oz. (110g) rib-eye steak, about 1⁄2 inch (1.25cm) thick 1
⁄4 tsp. sea salt
1
⁄4 cup grated sharp cheddar cheese
Nutrition per Serving 81% Protein 17% Fat
2% 1.9:1
Net Carb Ratio
435 39g Protein 19g Calories
10 mins
Yield:
1 steak, 2 eggs
1
In a small bowl, combine 3 tablespoons salted butter, jalapeño, cilantro, and black pepper until smooth. Set aside.
6
2
In a separate small bowl, whisk eggs with heavy cream. Set aside.
7
3
8
Slice rib-eye steak into 2 equal pieces. Sprinkle both sides of each half with sea salt.
4
Heat a medium skillet over medium-high heat. When the skillet is hot, add remaining 1 tablespoon salted butter.
Serving Size: 1⁄2
steak, 1 egg
Remove steaks from the skillet and spread jalapeño-cilantro butter over top. Let rest for 5 minutes.
Reheat the skillet over medium heat. When the skillet is hot, add egg mixture. Cook for 2 to 3 minutes, stirring constantly, until eggs coagulate. Sprinkle with sharp cheddar cheese and remove from heat.
9
Serve cheddar eggs alongside steaks.
5
Add steaks to the skillet. (They should sizzle.) For medium doneness, cook for 3 to 4 minutes, turn steaks, and cook for an additional 1 to 2 minutes.
Fat
2g Dietary Fiber 0g Net Carbohydrate 2g
Total Carbohydrate
Current USDA guidelines indicate fresh beef should be cooked to 145°F (65°C). If you prefer medium-rare steak, cook for 2 to 3 minutes on the first side, and an additional 1 minute after turning.
