Ingredients
- 1 thick-cut ribeye steak (about 10–12 oz)
- 2 tablespoons beef tallow (for searing)
- 2 large pasture-raised eggs
- ½ cup chicken skin, raw
- 2 tablespoons beef liver pâté
- Salt, to taste
Instructions
Prep the Chicken Skin
Lay chicken skin flat on a parchment-lined tray.
Bake at 375°F (190°C) for 20–25 minutes or until crispy. Set aside.
Cook the Ribeye
Heat beef tallow in a cast iron skillet over medium-high heat.
Sear ribeye 3–4 minutes per side for medium-rare. Rest for 5 minutes before slicing.
Scramble the Eggs
Lower heat to medium. Add a spoon of beef tallow to the skillet.
Crack and whisk eggs, then scramble until just set.
Plate and Serve
Serve steak slices with scrambled eggs, crispy chicken skin, and a scoop of beef liver pâté.
Sprinkle salt generously over all components.
Notes
Swap ribeye for chuck eye or NY strip if preferred.
Liver pâté can be homemade or store-bought from grass-fed sources.
Add bone broth on the side for extra electrolytes and hydration.
For extra fat, drizzle with melted tallow before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-seared, baked
- Cuisine: Carnivore / Paleo / Keto
Nutrition
- Serving Size: 1 platter
- Calories: 850–950 kcal
- Sugar: 0 g
- Sodium: 500 mg (varies by salt use)
- Fat: 75 g
- Saturated Fat: 30 g
- Unsaturated Fat: 40 g
- Trans Fat: 1–2 g
- Carbohydrates: 0 g
- Fiber: 0g
- Protein: 55–60 g
- Cholesterol: 480 mg