Caveman Cuisine: Steak & Eggs
Like "Ham and Cheese", "Peanut Butter and Jelly", and "Liver and Onions", "Steak and Eggs" is one of a handful of uniquely American food combinations that has resolutely stood the test of time. Unfortunately, however, the dish is typically executed with a distinct lack of attention, the result being a greasy, flaccid steak and even greasier, flacidier eggs.
Breaking from this trend, I propose that Steak and Eggs be brought to the rarefied heights of haute cuisine by using only the best ingredients, meticulously prepared, and thoughtfully, nay, lovingly assembled. Don't worry though, we're not talking about sous-vide beef, a liquid nitrogen "cooked" egg, and a foam of white truffle butter; the greasy-spoon heritage of this dish will remain firmly intact.
What I am talking about is a nice thick rib-eye steak (preferably grass-fed with plenty of fat left on the cut), pastured eggs fried in grass-fed ghee, and slices of ripe Hass avocado on top of a bed of sauteed organic kale.
By the way, Liver and Onions is next.
Ribeye steak (seasoned with fresh cracked black pepper and sea salt, cooked medium rare, and sliced thin after rested)
3 Pastured eggs
3 cups organic kale (chopped)
1/2 Hass avocado (sliced thick)
1 tbsp extra virgin olive oil
1 tbsp pastured ghee (or coconut oil)
After you have prepared your steak (I recommend Mark Sisson's "Perfect Steak" post for an in depth exploration) and set it aside to rest, add olive oil to a large frying pan and bring it to medium heat. When the oil is hot (but not smoking!) add the kale and stir until it is wilted (approximately 5 minutes).
Remove the kale to a plate and wipe down the skillet with a clean rag or paper towel. Put the skillet back onto the burner and add ghee. Once the ghee has melted, crack your eggs into the pan, carefully frying them so that the yolks remain intact.
When the eggs have finished cooking, plate them on top of the kale. Pile slices of steak on top of the eggs. Garnish with avocado and serve.