The "Perfect Transition" Ribeye & Butter-Basted Eggs

The “Perfect Transition” Ribeye & Butter-Basted Eggs

A nutrient-dense, zero-carb meal to keep energy high during the transition phase.

1 lb Ribeye Steak: (Or any well-marbled cut like New York Strip). Look for “fat caps,” as fat is your primary fuel source on this diet.
2-3 Large Eggs: (The “avian orbs” return, but this time as the star!).
2 Tbsp Unsalted Butter: (Or Beef Tallow/Suet if avoiding dairy).
Coarse Sea Salt: To taste (essential for electrolytes during the first few weeks).

Temper the Meat: Take your steak out of the fridge 30 minutes before cooking. Pat it bone-dry with paper towels. A dry steak equals a better crust.
Salt Heavily: Season all sides of the steak generously with sea salt. Don’t be shy; on a carnivore diet, salt is vital for preventing the “keto flu” or fatigue mentioned in your guide.
The Sear: Heat a cast-iron skillet over high heat until it’s lightly smoking. Place the steak in the dry pan (the fat on the steak will render out). Sear for about 3–4 minutes per side for medium-rare.
The Butter Baste: Reduce the heat to medium. Toss in the butter. Once it foams, use a spoon to pour the melted butter over the steak repeatedly for 1 minute.
Rest: Remove the steak and let it rest on a wooden board for at least 5–8 minutes. This keeps the juices inside.
Fry the Eggs: In the same pan with the leftover beef fat and browned butter, crack your eggs. Fry them sunny-side up or over-easy until the whites are set but the yolks remain liquid.
Serve: Place the eggs directly on top of the sliced steak. The runny yolks act as a natural, creamy sauce.

Don’t Fear the Fat: If you find yourself hit by the “fatigue” mentioned in your guide, you likely aren’t eating enough fat. Increase the butter or choose fattier cuts of meat.
Hydration: Drink plenty of water, but ensure you are adding a pinch of salt to it if you feel a headache coming on.
Simplicity is Key: Don’t worry about “side dishes.” In this lifestyle, the meat is the meal.