Steak and Eggs
Steak and Eggs
Ingredients
- 4 steak, thick cut, such as ribeye or sirloin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder, or to taste
- 8 eggs
- 8 slices bacon
- 8 slices bread
- 1/4 cup hot sauce, or to taste
Instructions
- 1
Liberally season both sides of each steak with salt, black pepper, and garlic powder. Ensure an even coating.
⏱️ 2 min
- 2
Preheat your grill to high heat. Once hot, place the seasoned steaks directly on the grill grate over an open flame.
⏱️ 3 min
- 3
Grill the steaks, flipping them periodically (every 2-3 minutes), until they reach your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. This typically takes 8-12 minutes depending on thickness.
⏱️ 10 min
- 4
Remove the cooked steaks from the grill and transfer them to a cutting board. Let them rest for 5 minutes before slicing.
⏱️ 5 min
- 5
While the steaks are resting, place a grill-safe pan (such as a cast iron skillet) on the grill over the open flame. Once hot, add the bacon slices and cook until crispy, turning as needed. Remove bacon and set aside.
⏱️ 5 min
- 6
In the same pan, crack 2 eggs per serving (8 eggs total) into the hot pan. Cook the eggs until the whites are set and the yolks are to your desired consistency, flipping once if you prefer over-easy or over-medium.
⏱️ 4 min
- 7
While the eggs are cooking, place the slices of bread directly on the grill grate to toast them until golden brown on both sides. Watch carefully to prevent burning.
⏱️ 2 min
- 8
Remove the toasted bread from the grill. Slice the rested steaks against the grain into desired thickness.
⏱️ 2 min
- 9
Assemble each serving by arranging sliced steak, two fried eggs, two slices of cooked bacon, and two slices of toasted bread on a plate. Drizzle hot sauce over the assembled dish before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Steak and Eggs
- 4 steak, thick cut, such as ribeye or sirloin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder, or to taste
- 8 eggs
- 8 slices bacon
- 8 slices bread
- 1/4 cup hot sauce, or to taste
Instructions
- 1
Liberally season both sides of each steak with salt, black pepper, and garlic powder. Ensure an even coating.
⏱️ 2 min - 2
Preheat your grill to high heat. Once hot, place the seasoned steaks directly on the grill grate over an open flame.
⏱️ 3 min - 3
Grill the steaks, flipping them periodically (every 2-3 minutes), until they reach your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. This typically takes 8-12 minutes depending on thickness.
⏱️ 10 min - 4
Remove the cooked steaks from the grill and transfer them to a cutting board. Let them rest for 5 minutes before slicing.
⏱️ 5 min - 5
While the steaks are resting, place a grill-safe pan (such as a cast iron skillet) on the grill over the open flame. Once hot, add the bacon slices and cook until crispy, turning as needed. Remove bacon and set aside.
⏱️ 5 min - 6
In the same pan, crack 2 eggs per serving (8 eggs total) into the hot pan. Cook the eggs until the whites are set and the yolks are to your desired consistency, flipping once if you prefer over-easy or over-medium.
⏱️ 4 min - 7
While the eggs are cooking, place the slices of bread directly on the grill grate to toast them until golden brown on both sides. Watch carefully to prevent burning.
⏱️ 2 min - 8
Remove the toasted bread from the grill. Slice the rested steaks against the grain into desired thickness.
⏱️ 2 min - 9
Assemble each serving by arranging sliced steak, two fried eggs, two slices of cooked bacon, and two slices of toasted bread on a plate. Drizzle hot sauce over the assembled dish before serving.
⏱️ 2 min