There’s something primal about the combination of a perfectly seared ribeye and the golden cascade of a runny egg yolk. It’s the kind of meal that makes you want to beat your chest and howl at the moon—while maintaining your ketosis, of course.
This Ribeye & Runny Yolk Bowl has become my go-to power meal when I need serious fuel without the carb coma. It’s the culinary equivalent of a bear hug for your taste buds: comforting, satisfying, and just a touch inappropriate in polite company (because, let’s be honest, you’ll be licking the plate).
A Personal Confession
I discovered this combination during a particularly hangry episode when I couldn’t decide between breakfast and dinner. Why choose when you can have both? The moment that first golden yolk broke over the pink-centered steak, I knew I’d stumbled upon something magical. My partner watched in mild horror as I made obscene noises of satisfaction. No regrets. Zero.
Why This Recipe Works
This isn’t just another protein pile masquerading as a proper meal. The Ribeye & Runny Yolk Bowl works brilliantly on keto for several compelling reasons:
- Fat-to-protein ratio is spot-on: Ribeye brings natural marbling, while egg yolks add silky, nutrient-dense fats.
- Minimal prep, maximum impact: You’ll spend more time eating than cooking.
- Zero carb central: It’s essentially carb-free while being incredibly satiating.
- Nutrient density: You’re getting B vitamins, iron, choline, and a host of minerals in one simple dish.
Ingredients
- 1 (12-14 oz) ribeye steak, at room temperature
- 2 tablespoons avocado oil, divided
- 2 large eggs
- 1 tablespoon grass-fed butter
- 1 tablespoon fresh chives, finely chopped
- ½ teaspoon flaky sea salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
Instructions
Let me walk you through creating this simple yet magnificent keto masterpiece:
Remove the ribeye from the refrigerator at least 30 minutes before cooking to bring it to room temperature.
Pat the steak dry with paper towels and season generously on both sides with salt, pepper, and garlic powder.
Heat 1 tablespoon of avocado oil in a cast iron skillet over high heat until it’s almost smoking.
Place the ribeye in the skillet and cook for 3-4 minutes without moving it (this creates that beautiful sear we’re after).
Flip the steak and add the butter to the pan. Cook for another 3-4 minutes for medium-rare, basting occasionally with the butter. For medium, add 1-2 minutes to the cooking time.
Remove the steak to a cutting board and let it rest for at least 5 minutes.
While the steak rests, wipe out the skillet and add the remaining tablespoon of avocado oil over medium heat.
Once hot, crack the eggs into the skillet and cook for 2-3 minutes until the whites are set but the yolks remain runny.
Slice the rested ribeye against the grain into thick strips.
Arrange the sliced ribeye in a bowl and place the fried eggs on top.
Sprinkle with chopped chives, flaky sea salt, and a light dusting of smoked paprika if using.
Tips & Variations
For the perfect steak:
- Use a meat thermometer for precision: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- The thickness of your steak matters—adjust cooking time accordingly.
Make it yours:
- Add sautéed mushrooms for earthy depth.
- Include half an avocado for extra healthy fats.
- Spoon over a tablespoon of hollandaise for decadence.
- For spice lovers, drizzle with sugar-free hot sauce or sprinkle with red pepper flakes.
- Use ghee instead of butter if you’re sensitive to dairy.
Nutritional Information (Per Serving)
- Calories: 755
- Protein: 53g
- Fat: 60g
- Net Carbs: 0g
Let’s Talk About It
Have you made this carnivore’s delight? I’d love to hear how it turned out! Did you make any modifications that took it to the next level? Drop a comment below or share your creation on social media and tag The Ketovore.
Looking for more protein-forward keto meals? Check out my collection of carnivore-friendly recipes that keep carbs at bay while delivering maximum flavor.
Now go forth and create this masterpiece. Your taste buds (and ketones) will thank you.
AI Image Prompts:
Prompt for Finished Dish: A close-up photograph of a rustic ceramic bowl containing sliced medium-rare ribeye steak arranged in a fan pattern with two perfectly fried eggs on top, their golden yolks just beginning to run over the meat. The dish is garnished with finely chopped bright green chives and a light sprinkle of smoked paprika. The lighting is warm and natural, highlighting the juicy pink center of the steak and the glossy texture of the egg yolks. A few flakes of sea salt are visible on the meat’s surface.
Prompt for Ingredients Overhead: An overhead shot of a dark wooden table featuring all ingredients for the Keto Ribeye & Runny Yolk Bowl arranged artistically. A raw marbled ribeye steak sits on butcher paper at the center, surrounded by two farm-fresh eggs in a small bowl, a small ramekin of flaky sea salt, a pepper grinder, a clear bottle of avocado oil, a small dish of garlic powder, another with smoked paprika, a small chunk of grass-fed butter on a butter dish, and a bundle of fresh chives. A cast iron skillet is partially visible at the edge of the frame. The lighting is bright but natural, creating minimal shadows and highlighting the quality of each ingredient.