Ribeye Steak & Eggs

Grass-Fed Steak & Eggs

Sarah MickeyAll Recipes, Beef Recipes, Egg Recipes, Ribeye Recipes, Sous Vide Recipes, Steak Recipes Leave a Comment

Grass-Fed Ribeye Steak & Eggs

Makes 2 Servings
Super Tuscan

Classic steak & eggs re-imagined to blow your mind with sous vide ribeyes, caramelized onion butter, duck fat fried potatoes, and a rich red wine demi-glace sauce.

If you don’t have a sous vide setup, you could also season the steaks with salt & pepper and cook them using conventional methods (How Chefs Cook Steaks). The onion butter can also be omitted to make this recipe lighter & faster. If you do make it though, you’ll end up with extra that can be frozen for delicious later use!

Ribeye Steak & Eggs
  • Sous Vide Ribeye Steaks:
  • 2 Grass-Fed Ribeye Steaks
  • 1 stick of Unsalted Butter
  • 1 tbsp Garlic, minced
  • 2 tbsp Fresh Parsley
  • Hefty pinch of Salt
  • 1 tsp Fresh Rosemary, Chopped
  • 1 tsp Fresh Thyme, Chopped
  • 1 tsp Fresh Chives, Chopped
  • 1 tsp Fresh Sage, Chiffonade
  • Caramelized Onion Butter:
  • 2 1/2 Onions, peeled & thinly sliced
  • 1/2lb of Unsalted Butter
  • 3 large sprigs of Fresh Sage
  • Salt
  • Red Wine Demi Sauce:
  • 1 tbsp Shallot, sliced
  • 1 tsp Olive Oil
  • 1 Bay Leaf
  • 1 cup Red Wine (we used Cabernet Sauvignon)
  • 1.5oz pack of Demi Glace Gold, rehydrated with 4oz of water
  • 3 tbsp Beef Stock
  • 1 tsp Fresh Thyme, chopped
  • ½ tsp Fresh Rosemary, chopped
  • ½ tsp Fresh Chives, chopped, plus additional for garnish
  • 1 tbsp Fresh Sage Chopped
  • 1 tbsp Worcestershire Sauce



Make the Onion Butter: Slowly caramelize the sliced onions. Add them to a food processor with the 1/2lb of butter, sage, and salt to taste. Process into a uniform butter & reserve in the fridge until you need it.

This step can be done a day or two ahead of time (even longer if you freeze the butter).


Preheat your sous vide bath to 120F.

Melt the stick of butter in a pan, then add the garlic and salt. Sweat the garlic until translucent. Remove it from the heat and add the rosemary, thyme, chives & sage.

Once the mixture has cooled somewhat, add the parsley.


Coat the steaks with the melted butter and herb mixture. Let the butter cool until it re-solidifies into a paste, then vacuum bag them.

Once the sous vide bath reaches 120, load the steaks into it and cook for 1-4 hours (whatever length of time in that window that suits your schedule).

Make the Red Wine Sauce:
Sweat the shallots and bay leaf in a tsp of olive oil over medium-low heat until translucent.

Deglaze the pan with the red wine. Add a few grinds of black pepper. Simmer to reduce the wine until it has almost evaporated.

Strain the wine from the shallots into a separate frying pan. Add the reconstituted Demi Glace Gold, beef stock, thyme, rosemary, chives, sage, Worcestershire sauce and salt & pepper to taste.


Cook the Potatoes (duck fat potatoes recipe).

Fry the Eggs: Get a frying pan with a thin layer of duck fat hot on the stove (you can use leftover duck fat from cooking the potatoes).

Crack in the eggs and fry them to your desired level of doneness, basting with the duck fat.


Get a high heat oil (canola, peanut, grapeseed) very hot in a large frying pan or cast iron skillet & sear the steaks on all sides.

Plate the steak with the potatoes, fried eggs, sauce and a quenelle/spoonful of the caramelized onion butter. Serve.

Browse More:
Steak Recipes
Grass-Fed Beef Recipes
Sous Vide Recipes