17 Apr | All

Leftover Ribeye & Eggs

We love leftovers. We also have a policy against wasting 100% grass-fed ribeye – really any steak for that matter. So we turned the extra steak from Saturday night’s dinner into Sunday brunch.



  • leftover grass-fed ribeye (or any other grass-fed steak)
  • 2 minced garlic cloves
  • 2 tablespoons of coconut aminos
  • 1 cup sliced mushrooms
  • 1/2 onion, diced
  • 4 eggs
  • butter
  • coconut oil or other cooking fat
  • hot sauce to taste (We like Vermont Maple Sriracha Verde Hot Sauce
  • Salt and pepper to taste



  • Slice up the leftover steak.
  • Heat oil in a skillet on medium heat.
  • Sauté garlic until fragrant, approximately 1 minute.
  • Add onions and sauté until soft. Then add mushrooms and finish cooking until almost fully cooked.
  • While the veggies are cooking, beat eggs in a bowl until blended and season with salt and pepper.
  • In a second skillet, heat butter over medium heat until hot.
  • Add egg mixture and cook until it begins to set. Then, pull the eggs gently across the pan. Fold them and continue cooking until no liquid egg remains.
  • When the vegetables are close to finished, add the sliced steak to heat it up.
  • Serve the steak with eggs, and some more hot sauce to taste.