Indulge in the ultimate hangover remedy - this Hangover Ribeye Steak & Eggs with crispy hashbrowns recipe, cooked to perfection on a Weber grill, will have you back on your feet in no time!
Let's get this party started! Begin by firing up your cooker, getting it ready for two-zone cooking. The secret to this recipe's perfection lies in the balance of direct and indirect heat. This method gives you more control over how you want your steak to cook, give it a try!
While your grill is warming up, take this time to prep the ribeye steak. Generously season it with Double Pepper Coarse Cow Cover, wrap it in foil, and let it rest for 5-10 minutes.
At this point, the Weber should be good to go. Preheat a cast iron skillet over the direct heat side of the grill. Pour in some vegetable oil, letting it heat up to the perfect sizzle. Once hot, add a generous layer of frozen shredded hash browns, ensuring they cover half of the skillet. Sprinkle with the SPG rub, close the lid, and let the heat work its magic.
It's time to bring in the ribeye into the spotlight! Get it out of the foil and place it directly over the charcoal, and let it cook for about 3 minutes before flipping. Then move the side of the cast iron that holds the hashbrowns closer to the indirect heat side, allowing them to finish cooking to a golden crisp.
With the stage set, crack open 2-3 eggs directly into the skillet. Let them sizzle until they reach your preferred doneness.
Let's bring everything together. Stack those golden hash browns and perfectly cooked eggs in the skillet, and place the grilled ribeye steak next to them. Serve directly from the skillet (carefully!) for a rustic backyard presentation. All that's left to do is enjoy your meal!
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