Ingredients
Steak
- 10–12 oz ribeye steak, cut into approximately 1-inch cubes
- 1 tablespoon beef tallow
- sea salt
- cracked black pepper
- ½ teaspoon garlic powder.
Jammy eggs
- 2 large eggs
- water for boiling
- pinch of sea salt for finishing.
Herb ghee
- 2 tablespoons ghee
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1 small garlic clove, finely minced
- pinch of sea salt.
Preparation
- Pat the ribeye completely dry and cut it into uniform one-inch cubes. Season generously with sea salt, cracked black pepper, and 1/2 tsp garlic powder.
- Heat a black 10-inch cast-iron skillet until very hot. Add the 1 tbsp beef tallow, followed by the steak cubes in one layer. Leave them untouched long enough to develop a dark steakhouse crust, then turn the pieces and sear the remaining sides.
- Leave them untouched long enough to develop a dark steakhouse crust, then turn the pieces and sear the remaining sides.
- Keep the same skillet on low heat after removing the steak. Add 2 tbsp ghee, 1 tsp rosemary, 1 tsp thyme, 1 small minced garlic, and pinch sea salt. Let everything gently sizzle for about 20–30 seconds without browning the garlic.
- Return the same steak cubes briefly to the pan and spoon the herb ghee over them.
- Transfer the steak into a single matte charcoal-gray ceramic breakfast bowl. Slice the same two eggs lengthwise and arrange. Spoon the remaining herb ghee from the skillet over everything.
- Spoon the remaining herb ghee from the skillet over everything.
