Carnivore Steak Egg Wrap Recipe
This Carnivore Steak Egg Wrap Recipe combines juicy, seared steak with soft, buttery egg wraps for the ultimate high-protein, low-carb meal. Perfect for carnivore, keto, or high-protein diets, this simple yet flavorful dish is quick to prepare and packed with pure, meaty satisfaction.
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
Instructions
Step 1: Prepare the Steak
- Bring steak to room temperature for about 20–30 minutes.
- Pat dry with paper towels to remove excess moisture.
- Season both sides generously with salt and optional black pepper.
Step 2: Sear the Steak
- Heat a heavy skillet or cast-iron pan over medium-high heat until hot.
- Add 1 tablespoon butter, ghee, or tallow.
- Sear the steak for 2–3 minutes per side, depending on thickness and desired doneness (internal temperature around 130–135°F for medium-rare).
- Optional: Baste the steak with melted butter or fat during the final minute for extra flavor.
- Transfer to a plate and rest under foil for 5–8 minutes.
Step 3: Make the Egg Wraps
- In a bowl, whisk the eggs until smooth and consistent.
- Heat a non-stick skillet over medium heat and add a touch of fat.
- Pour half the whisked eggs into the pan (about 2 eggs) and swirl to spread evenly.
- Cook gently until the edges lift slightly, then flip or cover to finish cooking.
- Repeat with remaining eggs to make the second wrap.
Step 4: Assemble the Wraps
- Slice the rested steak thinly across the grain.
- Lay an egg wrap flat on a plate.
- Spread a small amount of butter, tallow, or bone marrow down the center.
- Layer steak slices on top, followed by optional bacon or cheese.
- Fold or roll the egg wrap tightly around the filling.
- Place seam side down in a warm skillet for 15–30 seconds to seal and heat through.
Step 5: Serve and Enjoy
- Transfer the wraps to warm plates, brush lightly with melted butter or beef fat for shine, and serve immediately.
Notes
- Storage: Keep steak and egg wraps separate. Refrigerate up to 3–4 days. Reheat gently in a pan before assembling.
- Freezer Option: Steak freezes well; egg wraps do not.
- Variations:
- For strict carnivore, skip cheese and pepper, and use beef tallow.
- For cheesy richness, melt aged cheddar or parmesan inside the wrap.
- For extra fat, top with butter or bone marrow before folding.
- Serving Tip: Pair with a warm cup of bone broth or crispy bacon for a complete carnivore meal.