This is how a World Champion makes steak-n-eggs breakfast - it's the kind of breakfast that makes you feel like you’ve already won the day by 9 a.m. Simple ingredients, big flavor, and a little spice come together in a skillet to make something worth waking up for.
Start by getting your veggies ready. Dice the onion, potato, and jalapeño into small, even pieces—this helps them cook evenly and gives every bite a little bit of everything. If you like a milder kick, remove the jalapeño seeds. We like the kick, so we kept them in! Set everything aside to make things easier once you’re at the grill.
Now season your ribeye generously with SPG rub on both sides, followed by a layer of Cow Cover Hot rub for that bold, smoky spice. Let it sit at room temperature while you fire up your grill or smoker. You’re aiming for a two-zone setup—direct heat for searing, and indirect heat to finish cooking. Preheat your grill to around 400°F (204°C) on the direct side.
Place a cast iron skillet over the direct heat side of the grill. Add a tablespoon of olive oil and once it’s shimmering, toss in the diced onions and jalapeños. Season with a pinch of SPG and stir occasionally until they soften and start to caramelize—about 5 minutes. Remove them from the skillet and set aside.
Add a bit more olive oil to the skillet, just enough to coat the bottom, and toss in the diced potatoes. Season generously with SPG. Cook them over direct heat, stirring occasionally, until they’re golden brown and crispy on the edges—about 10 minutes. Once they’re crispy, stir the onions and jalapeños back into the skillet. Move the skillet to the indirect side of the grill to make room for the steak.
Sear the ribeye directly over the hot side of the grill, flipping every minute or so for an even crust. You’re aiming for an internal temperature of 115–120°F (46–49°C) for medium-rare when it goes back in the skillet. Once it hits temp, move the skillet back over indirect heat, make some space in the hash, and nestle the steak right in there. Crack three eggs into the open space in the skillet and close the lid.
Let everything cook together until the eggs are done to your liking—usually 6–8 minutes for runny yolks. Meanwhile, the steak will gently finish cooking to a perfect medium-rare or medium. Just before pulling it off the heat, sprinkle the shredded cheddar cheese over the potato-onion-jalapeño mix and let it melt into gooey goodness.
When everything’s ready, bring it to the table skillet and all. This world-champion breakfast hits every note—crispy, spicy, savory, cheesy—and it’s all cooked in one pan with a Mexican kick that makes it unforgettable.
Catch you on the next recipe!
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