Cast-Iron Sirloin and Eggs
One skillet. Steakhouse protein. Twenty minutes.
This is the meal to cook first. Eight ounces of sirloin plus two eggs lands over 60g of protein without a blender or a grocery run for specialty powders.
- Protein
- 62g
- Calories
- 620
- Carbs
- 6g
- Fat
- 38g
Ingredients
Check an ingredient to mark it in your pantry.
- 8 oz
- 2
- 1 handful
- 1 tsp
- to taste
- to taste
- pinch
Method
- 1
Pat the steak dry. Salt both sides and let it sit while the skillet heats on medium-high.
- 2
Sear 3–4 minutes per side for medium-rare. Rest on a plate.
- 3
Drop the heat to medium. Add butter, asparagus, and a pinch of garlic powder. Toss 3 minutes.
- 4
Push veg aside. Crack in the eggs and cook until the whites set and yolks stay runny.
- 5
Slice the steak against the grain. Plate with eggs and asparagus. Pepper over the top.
Works with ribeye or a cheaper round steak. If the cut is thick, finish 2 minutes in a 400° oven.