This steak and eggs breakfast will keep you going for the whole day! Fire up your Weber Kettle and get ready for some serious cast iron action, let's do this!
What you’ll need
- Ribeye steak
- Kosmo's Q Cow Cover Hot BBQ Rub
- Kosmo's Q SPG BBQ Rub
- Cast iron skillet
- Vegetable oil (for frying the hashbrowns & eggs)
Prepping the Weber Kettle
First things first: make sure your Weber Kettle is clean and ready to go. Dump in a good amount of charcoal, making sure it’s on one side of the kettle - we want that side to cook hot & fast, while the other is a bit cooler. Then, once the pit is up and running, place a cast iron skillet directly on top of the heat source to heat up some oil.
Let’s get cooking!
The first thing that will go on the grill is those delicious hashbrowns. Once the oil is hot, throw on enough hashbrowns to cover about half of the skillet. Season with SPG rub and close the lid.
While that’s cooking, take a moment to season the ribeye steak. Give it a nice coat of Cow Cover Hot, followed by a light coat of SPG. Pat the rub down so it adheres to the meat, and repeat for the other side. Then wrap in aluminum foil and let it sit for a few minutes, allowing the meat to sweat throug those delicious spices.
At this point the hashbrowns should have crisped up nicely. Give them a flip to cook the other side as well, and move the skillet over to the indirect heat side of your grill.
Grab the ribeye steak, get it out of the foil, and place that baby right over the charcoal - let’s make us some steak and eggs!
Cook the steak until that side is just right. Then flip it, and move the skillet a little bit closer to the hot side. What you want is have the crispy hashbrowns facing away from the steak, so you can use the other half of the skillet to cook the eggs. Three eggs will do the trick, but don’t let that stop you from doing more!
Once the hashbrowns, steak and eggs are all done, it’s time to enjoy the fruit of our labor… But wait! For a breakfast of this caliber, you’d better make sure it looks as good as it tastes. And there’s only one way to do that - serve it right there, in the cast iron skillet it was cooked in.
Stack up the hashbrowns (and possibly eggs) to make room for the steak, then put the ribeye right in there. Ain’t it beautiful? Just make sure you don’t burn yourself on the skillet while you enjoy this killer steak and eggs breakfast.