Name: Carnivore Steak Egg Wrap Recipe
Prep time: 10 min
Cook time: 20 min
Ingredients: 12 –14 oz (340–400 g steak (ribeye, sirloin, flat iron, or flank)); 4 large eggs; 1 –2 tbsp butter (ghee, or beef tallow); ½ tsp kosher salt (adjust to taste); Freshly cracked black pepper (optional); Optional add-ins:; 2 slices cooked bacon; 1 –2 tbsp grated aged cheese (cheddar, parmesan, etc.); 1 tsp bone marrow or beef jus for finishing

If you love meat, eggs, and the comfort of simple, deeply satisfying flavors, welcome. The Carnivore Steak Egg Wrap Recipe is a celebration of animal-forward cooking: tender, perfectly seasoned steak folded into a soft, thin egg “wrap,” finished with butter or rendered fat and served hot. It’s fast enough for breakfast, substantial enough for dinner, and flexible enough to fit strict carnivore protocols or a more relaxed animal-based diet.

Below you’ll find a professional chef’s step-by-step guide: ingredients, equipment, precise technique, timing, troubleshooting, smart variations, plating and serving ideas, storage and reheating tips, and answers to common questions. I’ll also share flavor-boosting tricks I use in a restaurant kitchen to make this wrap sing every time. Let’s get into it.

Why this recipe works (and who it’s for)

This dish pairs two perfect proteins: steak and egg. The steak brings texture, umami, and fat; the egg provides structure, tenderness, and a delicate wrapper that lets the steak shine. It’s ideal if you:

Follow a carnivore or animal-based diet and want a simple, satisfying meal.
Need a quick high-protein breakfast that doesn’t compromise on flavor.
Want a portable, low-carb wrap alternative.
Like bold, meaty flavors and minimal ingredients.

It’s intentionally uncomplicated: great technique, great ingredients, great results.

Key ingredients (serves 2)

Use top-quality animal products — the fewer the ingredients, the more each one counts.

Steak — 12–14 oz total (340–400 g): Choose a tender cut that slices thinly: ribeye, sirloin, flat iron, skirt, or flank (see note on cuts below). For two wraps, 6–7 oz (170–200 g) per person is ideal.
Large eggs — 4: Two eggs per wrap makes a pliable omelet-style shell that’s sturdy but tender.
Salt — kosher or sea salt: Season generously but thoughtfully.

Black pepper — freshly cracked (optional): Some carnivore followers skip pepper; include if your version allows it.
Butter, ghee, tallow, or rendered beef fat — 1–2 tablespoons: For cooking and finishing. Use what fits your diet; butter or ghee adds richness, tallow adds pure beef flavor.
Optional: grated hard cheese (Parmesan, aged cheddar) — 1–2 tbsp (if you include dairy).

Optional: cooked bacon, thinly sliced — 2 slices per wrap for texture and extra salt/umami.
Optional finishing: bone marrow, beef jus, or a pat of butter to melt on top.

Notes on the steak cut

Ribeye: rich, marbled — melts in your mouth. Best for pan-searing and quick slicing.

Sirloin/Top sirloin: leaner but still flavorful; slice thinly against the grain.
Flat iron/skirt/flank: excellent for marinated or quick-cook steaks; slice thin and against the grain to avoid chewiness.

Equipment

Heavy skillet or cast-iron pan (10–12 inch) — gives best sear.

Non-stick skillet (8–10 inch) — for making egg wraps if you prefer a very even thin omelet.
Sharp chef’s knife and cutting board.
Tongs or spatula.
Meat thermometer (optional but helpful).
Plate and foil to rest steak.
Ladle or ¼-cup measure to pour eggs for uniform wraps.

Prep & mise en place (10 minutes)

Bring steak to room temperature: Remove steak from fridge 20–30 minutes before cooking. This helps even cooking.

Pat dry: Use paper towels to remove surface moisture — key for a good sear.
Season: Generously season both sides of the steak with salt. If you use pepper, add now.
Crack eggs into a bowl: Whisk until yolk and white are homogenous; little foam is fine. If you want an ultra-smooth wrap, pass the eggs through a fine strainer.

Prepare fat: Have butter or tallow ready at the stove.
Slice plan: Decide whether you’ll slice steak before assembling (thin slices) or keep a whole piece and tear into strips — slicing thinly across the grain makes assembly and eating easier.

Cooking the steak — method and timing (10–14 minutes)

A simple pan-sear is the fastest, most flavorful method.

Preheat the pan: Place a heavy skillet or cast iron on medium-high heat until it’s very hot — a drop of water should dance on the surface.

Add fat: Add 1 tablespoon of your chosen fat (butter, ghee, tallow). If using butter, let it foam but not burn.
Sear the steak: Place steak in the pan. Don’t move it for 2–3 minutes — a good crust needs contact. Flip and sear the other side 1.5–3 minutes depending on thickness and desired doneness.
- For a 1-inch thick ribeye: ~2.5–3 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C).
- For thin flank/skirt: 1–2 minutes per side.

Baste (optional, chef’s trick): Tilt the pan and spoon the hot fat over the steak for 30–60 seconds to add flavor and color.
Finish with butter (optional): Add a knob of butter for the last 30 seconds and spoon over the steak.
Rest: Transfer to a plate and tent with foil for 5–8 minutes. Resting redistributes juices and makes slicing neater.

Make the egg wrap — technique (5–7 minutes)

The egg wrap is essentially a large thin omelet — not folded like a French omelet, but wide and pliable, able to hold fillings.

Heat a non-stick pan: Medium heat. Add a teaspoon of fat to coat the pan.
Pour eggs: For each wrap, pour half the whisked eggs (about 2 eggs) into the pan; swirl quickly to create a thin, even round (like a crepe).

Cook gently: Let eggs set for 30–45 seconds until the edges begin to lift. Reduce heat to low to avoid browning if you want a delicate color.
Optional: add cheese: If using cheese, sprinkle a tablespoon over the egg when it’s almost set so it melts into the surface.
Flip or cover: Flip carefully for a few seconds if the top still looks wet, or cover the pan for 20–30 seconds to finish cooking through without browning.

Slide onto a plate: Keep the egg wrap warm while you prepare fillings.

Chef’s note: you want the eggs cooked through but still tender — not rubbery. Medium-low heat and attention are everything.

Assemble the Carnivore Steak Egg Wrap

Slice the steak thinly: Against the grain, 1/8–1/4 inch slices. Fan them on a cutting board.

Lay egg wrap flat: On a clean plate, lay the warm egg round.
Add a fat layer (optional): Smear a thin layer of butter, rendered fat, or a sliver of bone marrow across the center of the egg.
Layer steak: Place slices lengthwise down the center of the egg — cover the middle third.

Optional add-ins: Add thin bacon, a spoon of pâté, or a small mound of shredded cheese.
Fold: Fold one side over the filling, then the other, like a burrito, or roll from one end to the other for a neat log.
Finish: Place seam side down in the pan for 15–30 seconds to seal and warm through; add a pat of butter on top to melt.

Timing summary (total ~25–35 minutes)

Steak resting & prep: 20–30 minutes (passive)
Steak sear: 3–6 minutes active
Rest steak: 5–8 minutes
Egg wraps: 5–7 minutes
Assemble & finish: 2–3 minutes

If you prepare eggs while steak rests, total elapsed time from main cooking start to plate can be under 20 minutes.

Flavor & seasoning tips (from the pros)

Salt early on steak, but adjust: Salt brings flavor and improves crust. If planning a long dry-brine (>2 hours), season earlier; for quick-cook, salt right before searing to avoid drawing moisture.
Don’t overcook eggs: Low and slow is better for texture than high and fast.

Use rendered beef fat for a pure beef flavor: Tallow gives authenticity and keeps it carnivore-pure.
Baste with butter for richness: Baste steak then use that butter to coat the egg wrap slightly — the shared flavor profile binds the dish.
Acidity is optional: A very light squeeze of lemon or a few drops of vinegar can brighten meat-heavy plates, but avoid if following strict carnivore rules.

Rest steak: Never skip resting — it’s the difference between juicy slices and dry meat.

Variations (tailor to diet and mood)

Strict Carnivore (no dairy):
- Use tallow or beef tallow for cooking.
- Skip cheese and pepper if desired.
- Add bone marrow or a smear of rendered liver for nutrient density.

High-Fat Carnivore:
- Use ribeye, butter finish, and add bacon bits.
- Fold in a spoon of chilled pork rinds ground into crumb for texture (if you include them).
Cheesy — carnivore-friendly but includes dairy:
- Sprinkle grated aged cheddar into the egg as it sets.
- Crisp the assembled wrap in butter for a golden exterior.
Spicy Optional:
- Add a few flakes of dried chili or hot sauce if your version isn’t strictly carnivore.
Breakfast-Forward:
- Add a runny yolk in the center: make a small well in the steak and nestle a soft-poached egg before folding.

Meal-prep style:
- Make omelet “wraps” in batches and store separately from steak. Reheat gently in a pan and assemble when ready.

Serving suggestions and pairings

Staying true to carnivore principles, sides should be animal-based or minimal:

Bone broth: A warm cup with a little fat is a classic pairing and aids digestion.
Pan-fried mushrooms (if you’re flexible): Adds an earthy contrast (not for strict carnivore).
Crispy bacon: Adds crunch and salt.
Soft-boiled or poached egg: Nest it over the wrap for extra silkiness.

Grilled bone marrow: Serve on the side to spread into the wrap.
Pickles or fermented vegetables: Not carnivore-strict, but nice for those on a relaxed protocol.

Beverage pairings: black coffee, bone-broth-based drinks, or a dry red wine if you include alcohol.

Storage, meal prep & reheating

Storage: Store components separately. Steak (sliced) keeps 3–4 days refrigerated in an airtight container. Egg wraps keep 2–3 days.
Assembly for later: Reheat steak gently in a pan with a splash of fat; warm egg wraps in the same pan briefly; assemble fresh to avoid sogginess.
Freezing: Steak freezes well; eggs less so. If freezing, wrap steak tightly; defrost overnight in the fridge before reheating.

Troubleshooting — common problems & fixes

Egg wrap tears or breaks: Use slightly more eggs per wrap (3 eggs makes a sturdier shell), cook at lower heat, and avoid overcooking to rubbery texture.
Steak tough or chewy: Slice against the grain. If using a tough cut (flank, skirt), consider marinating briefly or slicing ultra-thin.
Steak overcooked: Use a meat thermometer — remove at 5°F below the target temperature; carryover heat will finish it.

Crispy exterior, raw interior on eggs: Reduce heat and cover the pan for 20–30 seconds to steam the top through.
Soggy wrap after assembly: Seal assembled wrap in a hot pan for 15–30 seconds, seam down, to crisp and lock moisture inside.

Nutrition & health notes

I won’t promise exact calorie counts here because portions and cuts vary, but this meal is protein-rich and can be high in fat depending on the cut and fat used for cooking. It’s a dense, satisfying option for people aiming for low-carb, high-protein, high-fat eating. If you’re tracking macronutrients precisely, weigh your portion of steak and eggs and use a nutrition calculator with the exact cut and fat you used.

For nutrient density, include organ meats occasionally: a smear of liver pâté inside the wrap is an excellent way to boost vitamins and minerals without changing texture dramatically.

Chef’s finishing touches (little things that make a big difference)

A finishing brush of hot fat: Brush a thin layer of melted butter or beef fat over the folded wrap before serving for shine and flavor.
Tiny dice of chilled, rendered bone marrow: Melt this over the steak slices while assembling — buttery and luxurious.

Serve on a warm plate: Keeps everything at perfect eating temperature longer.
Cut diagonally: If presenting, cutting the wrap on the bias shows cross-section and invites the eater in.

Sample recipe card — clear and concise

Yield: 2 wraps
Active time: 18–25 minutes (plus 20–30 minutes to bring steak to room temp)
Skill level: Easy–Intermediate

Ingredients:

12–14 oz steak (ribeye, sirloin, flat iron, or flank), room temp
4 large eggs
1–2 tbsp butter, ghee, or beef tallow
Kosher salt and freshly cracked black pepper (optional)
Optional: 2 slices cooked bacon, grated cheese, bone marrow

Method (short):

Preheat skillet; season steak and sear 2–4 minutes per side depending on thickness. Rest 5–8 minutes.
Whisk eggs; in a non-stick pan, pour 2 eggs per wrap, make thin omelets, finish gently.
Slice steak thinly across the grain. Place steak on egg wraps, add optional fillings, fold/roll, and seal in hot pan briefly.
Serve hot with a pat of butter or a cup of bone broth.

Frequently asked questions

Can I use leftover steak?
Absolutely. Warm leftover steak gently and assemble with a freshly made egg wrap for an efficient, delicious meal.

What’s the best egg-to-wrap ratio?
Two eggs per wrap is the sweet spot for tenderness and flexibility. If you want sturdier wraps for heavy fillings, use three eggs.

Can I grill the steak instead of pan-searing?
Yes — grill for similar timing based on thickness. Rest and slice thinly the same way.

Is this safe for breakfast?
Yes — it’s a protein-rich breakfast that keeps you full for hours.

Can I meal prep these for the week?
Store steak and egg wraps separately and assemble just before eating to maintain texture. Reheat gently.

Variations to try once you’ve mastered the base

Steak au jus wrap: Drizzle a spoonful of reduced beef jus inside the wrap for a restaurant-style finish.
Bacon & blue: If dairy is allowed, crumble blue cheese and add crispy bacon for a punchy profile.

Liver-boost: Mix finely chopped cooked liver with butter and smear inside for a nutrient-dense version.

Final thoughts — why the Carnivore Steak Egg Wrap works

The Carnivore Steak Egg Wrap Recipe is elegant in its simplicity. It relies on technique more than complexity: proper sear, resting the steak, gently cooked egg wrap, and smart assembly. The result is a portable, flavorful package that showcases meat and egg at their best. Whether you’re feeding a carnivore-practicing friend, cooking for a family, or just treating yourself to a gratifying meal, this recipe delivers.