Steak with Cheddar Eggs

Juicy rib-eye steaks are smothered in a savory jalapeñocilantro butter and topped with cheddar scrambled eggs.

Steak with Cheddar Eggs

Prep Time: 15 mins Cook Time: 10 mins Yield: 1 steak, 2 eggs Serving Size: 1⁄2 steak, 1 egg

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

Fat 81% Protein 17% Net Carb 2% Ratio 1.9:1

Calories 435 Fat 39g Protein 19g Total Carbohydrate 2g Dietary Fiber 0g Net Carbohydrate 2g 1 In a small bowl, combine 3 tablespoons salted butter, jalapeño, cilantro, and black pepper until smooth. Set aside.

2In a separate small bowl, whisk eggs with heavy cream. Set aside.

3Slice rib-eye steak into 2 equal pieces. Sprinkle both sides of each half with sea salt.

4Heat a medium skillet over medium-high heat. When the skillet is hot, add remaining 1 tablespoon salted butter.

5Add 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. 6 Remove steaks from the skillet and spread jalapeño-cilantro butter over top. Let rest for 5 minutes.

7Reheat the skillet over medium heat. When the skillet is hot, add egg mixture.

8Cook for 2 to 3 minutes, stirring constantly, until eggs coagulate. Sprinkle with sharp cheddar cheese and remove from heat.

9Serve cheddar eggs alongside steaks.

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.