Ingredients
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1 bone-in ribeye steak (1–1.5 lbs)
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1 tsp ground coffee
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1 tsp chili powder
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1 tsp smoked paprika
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1 tsp kosher salt
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1 tsp black pepper
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1 tbsp olive oil
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2 large eggs
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1 ripe avocado, sliced
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1 medium onion, thickly sliced
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2 garlic cloves, smashed
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1 tbsp butter
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2 scallions, chopped
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1 tbsp fresh cilantro, chopped
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1 lime, halved
Instructions
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Season the Steak
Rub steak with coffee, chili powder, smoked paprika, salt, and pepper. Let rest for 10–15 minutes. -
Sear the Steak
Heat olive oil in a cast iron skillet. Sear steak over medium-high heat, about 3–4 minutes per side until desired doneness. Don’t flip too soon. -
Cook the Onions & Garlic
Add onions and garlic to the skillet with the steak. Stir occasionally. Add butter to help caramelize onions. -
Prepare the Eggs
In a separate skillet, melt a little butter. Crack eggs and cook to your liking. Add chopped scallions and season lightly.
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Assemble the Plate
Slice steak thickly and fan it across the plate. Add avocado slices, top with eggs, caramelized onions, and a sprinkle of cilantro. Finish with fresh lime juice.
Notes
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Let steak rest after cooking to retain juices.
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Avocado can be chilled slightly for contrast against the warm steak and eggs.
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Perfect for keto or low-carb diets.
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Optional: Add jalapeños or red chili flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: American / Texan Fusion