← Back to meals
Nutrition unverified

Steak and Eggs (keto + low carb)

Steak and Eggs (keto + low carb). Original recipe adapted with source quantities and workflow.

Adapted from Annie Holmes. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Appliances needed
StovetopPans
5 min prep time (publisher) 4 servings Not provided total time
Illustration of seared steak with butter-fried eggs.
AI-generated illustration; appearance and portions are approximate.

Before cooking

  • The steak weight uses the publisher’s nutrition portion (6 ounces) because its ingredient list omits a quantity.
  • The publisher’s 15-minute total excludes 10–60 minutes of marination. Searing times depend strongly on the steak cut and thickness, which are unspecified.
  • Ingredient quantities are scaled from 1 original portion to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Annie Holmes. This adaptation has not been kitchen-tested.
  • The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
  • The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Allow 10–60 minutes to marinate steak; the weight follows the publisher’s 6-ounce steak portion.
Check whole-cut beef or pork reaches 145°F, then rest it at least 3 minutes.
Marinate steak 10–60 min; sear in half butter medium 1–2 min each side to preferred doneness.Serve steak with eggs.
After steak is removed, wipe skillet; melt remaining butter, fry eggs until whites set and yolks runny.
Learn more about Tabular Recipe Notation

Method

  1. Marinate. Coat steak with marinade in a shallow dish or bag, adding salt and pepper to taste. Marinate for 10 minutes to 1 hour.
  2. Steak. Heat a heavy skillet over medium and melt half the butter. Sear steak 1–2 minutes per side or until it reaches your preferred doneness. Transfer it to a plate.
  3. Eggs. Wipe out the skillet and melt the remaining butter. Crack in the eggs and cook until whites are set with yolks still runny. Serve with steak.

Nutrition per serving

Calories
584 kcal
Protein
67 g
Total carbs
1 g
Fiber
Not provided
Net carbs
Not provided
Vitamins & minerals

Steak and Eggs (keto + low carb)

Nutrition unverified · 4 servings · US measures · 5 min publisher preparation per four-serving batch

Total time: Not provided

Steak and Eggs (keto + low carb). Original recipe adapted with source quantities and workflow.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Allow 10–60 minutes to marinate steak; the weight follows the publisher’s 6-ounce steak portion.
Check whole-cut beef or pork reaches 145°F, then rest it at least 3 minutes.
Marinate steak 10–60 min; sear in half butter medium 1–2 min each side to preferred doneness.Serve steak with eggs.
After steak is removed, wipe skillet; melt remaining butter, fry eggs until whites set and yolks runny.
Learn more about Tabular Recipe Notation

Ingredients

  • 24 oz Steaksirloin, ribeye or preferred cut · The ingredient list omits a weight; this adaptation uses the publisher’s stated 6-ounce steak per nutrition portion.
  • 1 cup Steak marinadeprepared · Source specifies 1/4–1/2 cup. Source range: 0.25–0.5 cup; use the lower stated amount as the scaled starting point.
  • 8 count large eggs
  • 8 tbsp buttersliced in half
  • to taste salt and pepperto taste · Source does not state an amount; measure to taste or as needed.

Before you start

  • Lidded skillet
  • Mixing bowl
  • Instant-read thermometer

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

  1. Marinate

    Coat steak with marinade in a shallow dish or bag, adding salt and pepper to taste. Marinate for 10 minutes to 1 hour.

  2. Steak

    Heat a heavy skillet over medium and melt half the butter. Sear steak 1–2 minutes per side or until it reaches your preferred doneness. Transfer it to a plate.

  3. Eggs

    Wipe out the skillet and melt the remaining butter. Crack in the eggs and cook until whites are set with yolks still runny. Serve with steak.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Nutrition per serving

Calories: 584 kcal; protein: 66.5 g; total carbs: 0.8 g; fiber: Not provided; net carbs: Not provided

Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Listed allergens: egg, milk. Check purchased labels and cross-contact.

First-cook checks

  • The steak weight uses the publisher’s nutrition portion (6 ounces) because its ingredient list omits a quantity.
  • The publisher’s 15-minute total excludes 10–60 minutes of marination. Searing times depend strongly on the steak cut and thickness, which are unspecified.
  • Ingredient quantities are scaled from 1 original portion to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Annie Holmes. This adaptation has not been kitchen-tested.
  • The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
  • The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.