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This everything bagel pasta takes linguine pasta with a creamy cheese sauce and elevates it to out-of-this-world delicious with the popular bagel spice.
Steak and Eggs with Cowboy Butter is more than a meal—it’s an epic food experience. It’s a classic Cowboy breakfast…
The post Steak and Eggs with Cowboy Butter appeared first on Over The Fire Cooking.
Steak and Eggs with Cowboy Butter is more than a meal—it’s an epic food experience. It’s a classic Cowboy breakfast kicked up a notch, as we do at Over the Fire Cooking. There’s nothing like a hearty steak and eggs breakfast to start your morning right, especially with some savory, spicy, and garlicky Cowboy Butter on top. That herbaceous butter on a juicy steak and fried eggs with some crispy potatoes is my idea of one-skillet meal perfection.
Whether you’re firing up the grill for brunch or just craving something epic for dinner, you won’t want to miss out on this Steak and Eggs with Cowboy Butter recipe. The main star of this rodeo is my new Cowboy Butter Rub seasoning. It brings a buttery, savory punch to our tender steak bites, crispy potatoes, and perfectly cooked eggs. The dish truly gets leveled up with a rich, tangy cowboy butter sauce that you’ll want to put on everything!
If you love a good skillet, don’t miss out on the Country Breakfast Skillet, Ron Swanson Breakfast Skillet, or my Southwestern Breakfast Skillet.
To make this steak and eggs recipe, you’ll need to source some straightforward ingredients at the grocery store.
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Now that you know what to grab from the store, let’s add our cowboy flair to the classic steak and eggs recipe. Let’s fire up that skillet and get ready to dig into this flavor-packed recipe.
I usually use canola oil for my neutral oil, but avocado oil is another great option. It’s got a super high smoke point, making it perfect for high-heat cooking. Avocado oil also only has a small amount of Omega-6, making it a win for health, taste, and versatility (equally good in salads or drizzled on roasted veggies!). If you’re strictly Keto or rocking a carnivore diet, avoiding plant-based oils altogether, you could also cook your steak and potatoes in beef tallow—it tastes amazing and has even less Omega-6 than avocado oil.
Let’s get right into it! First up, let’s talk potatoes. Grab your diced potatoes and toss them into a pot of boiling water, seasoned with a bit of baking soda to get that crispy texture when they hit the skillet. You’ll want to cook them until they’re just about fork-tender but still have a little resistance – about 10-15 minutes. Once done, drain them and let them chill on a cutting board for about 5 minutes. This is key for getting a nice crust when you fry them up.
While the potatoes are cooling, cube your hanger steak into bite-sized pieces and coat them in a good slathering of neutral oil and Cowboy Butter Rub. Set those aside while we mix up our Cowboy Butter. In a small bowl, combine melted unsalted butter with Dijon mustard, garlic, fresh parsley, sundried tomatoes, red pepper flakes, and a pinch of kosher salt. This buttery sauce is going to take this whole dish to a whole new level.
Now, warm up your large cast-iron skillet with a tablespoon of oil over medium-high heat. Once it’s hot, toss in those seasoned steak bites and let them cook for about 1.5 minutes per side, giving them a barky crust. Check that they’re cooked to your liking with a digital meat thermometer – I go for medium-rare with an internal temperature of 120 degrees F. When done, set the steak aside and keep it warm.
Next, it’s potato time. Add those parboiled potatoes into the same skillet and cook them until they’re golden and crispy—about 6-8 minutes. Don’t forget to sprinkle on more Cowboy Butter Rub for extra flavor. Once the potatoes are looking perfect, nestle the steak bites back in and make a few divots for the eggs.
Crack your farm-fresh eggs right into the skillet and cook them until the whites are set but the yolks are still runny – or to your preferred doneness. Just before serving, drizzle that cowboy butter sauce all over the top of the steak, eggs, and potatoes. The result? Steak and eggs like you’ve never had before. Cheers!
Cowboys would probably enjoy a strong cup of black coffee with this hearty breakfast, brewed right over the campfire in a tin pot. They might even add a splash of whiskey to their coffee for a little extra kick—keeping it simple but bold, just how we like it at Over the Fire Cooking.
On the off chance you have leftovers, wrap them and then store them in an airtight container. They will keep in the fridge for up to 3-5 days. To reheat, warm them in a skillet over medium heat or pop them in the oven at 350 degrees F until everything is heated through. Be careful not to overcook the eggs during reheating!
Absolutely! While I love the tenderness of hanger steak for this recipe, you can easily swap in a New York strip, skirt steak, or even a ribeye steak. Just adjust the cooking time based on the thickness of the steak.
You can make the cowboy butter recipe ahead of time and store it in the fridge. Just wrap it in plastic wrap or put it in an airtight container. It’ll keep for up to a week. Let it come to room temperature before using.
Hanger steak comes from the lower belly of the cow, near the diaphragm. When cooked right, it’s tender, rich, and just the right amount of beefy. Often referred to as the “butcher’s steak” because butchers would keep it for themselves, it’s a bit of a hidden gem. Hanger steak, especially grass-fed, is perfect for grilling or cooking in a hot skillet and pairs amazingly with bold flavors, like my Cowboy Butter. Just make sure not to overcook it—medium rare is where it shines!
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The post Steak and Eggs with Cowboy Butter appeared first on Over The Fire Cooking.
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