Breakfast Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/course/breakfast/ Fun and creative open fire and campfire recipes & tutorials. Mon, 10 Nov 2025 21:51:30 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://overthefirecooking.com/wp-content/uploads/2021/09/cropped-cropped-cropped-cropped-OTFC_Squarelogo_Black-937x1024-1-4-32x32.png Breakfast Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/course/breakfast/ 32 32 FYR Grill Recipes https://overthefirecooking.com/fyr-grill-recipes/ https://overthefirecooking.com/fyr-grill-recipes/#respond Wed, 12 Nov 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38859 Derek Wolf hanging a tomahawk steak for cooking

I have had a truly outrageous amount of fun cooking FYR Grill recipes over the last year. We spent so…

The post FYR Grill Recipes appeared first on Over The Fire Cooking.

]]> Derek Wolf hanging a tomahawk steak for cooking

I have had a truly outrageous amount of fun cooking FYR Grill recipes over the last year. We spent so much time brainstorming what we wanted it to look like and all the functions we wanted the FYR Grill to have that it’s still kind of surreal for me to actually see it at work! I’ve put it through the paces with steak, chicken, seafood and everything in between.

Derek Wolf hanging a tomahawk steak for cooking

So, as this grill starts to make its way into backyards around the country, I wanted to share some tips and tricks about how to use it. I’ve also got a roundup of the best recipes our FYR team of grilling badasses has made, so you can easily become a FYR Grill Pro too.

Table of Contents

What Makes the FYR Grill Different

Creating the FYR Grill has truly been a labor of love. FYR may have started with hot sauces, but it quickly grew into more. My friend Pete Taylor at Spiceology and I had cooked on everything, but we hadn’t found a grill that checked all the boxes for versatility, portability and durability. That’s when we decided to take matters into our own hands and began designing a grill that could do it all. Then, the new FYR Grill was born. 

It can be the centerpiece in your backyard, then fold down to the size of a cooler and go virtually anywhere. We’re talking camping, overlanding and RVing, tailgating, beaching — the list goes on. We also went bananas with the accessories so you could have every live-fire cooking experience you could think of. It’s truly a grill capable of it all.

Derek Wolf basting meat skewers over the FYR Grill

​I’ve heard from lots of people how much they love cooking on this machine, which is why we did a round up of all our best FYR Grill recipes. I can’t tell you how happy I am to see this latest version of grilling nirvana out in the world!

​If you want to experience even more of what we like to call FYR-y magic, you can still get our flavorful sauces. They’re great on recipes like Grilled Steak and Shrimp with BLK Garlic Butter, Honey Korean Gochujang Wings and Triple Seared Steak.

How to Use the FYR Grill

​So, how do you make the most of this piece of grilling equipment? I’ll break down my tips according to the three categories we wanted to be first and foremost with the FYR Grill. 

  • Go wild with the attachments. We really didn’t want people spending hundreds of dollars more than they expected for accessories. The FYR Grill has a modular design. It comes with Santa Maria attachment to raise and lower the grates for ultimate temperature control; a cordless rotisserie attachment for the perfect rotisserie chicken, loins, legs and more; and a skewer system to lock in each rotation. So, you’ve got them — cook with some FYR Grill recipes with them!
  • Take it with you. My favorite part of live fire cooking is that you’re outside, making killer food with incredible scenery and awesome people. But camp stoves and fire pits don’t always cut it. Plus, you definitely can’t lug a big grill rig to the parking lot of the big game. The FYR Grill converts into the perfect size to throw in the back of your truck and bust out at your camping trip, your tailgate and everywhere in between.  
  • Don’t be afraid to use it. We tested this thing a million different ways! We know it can stand up to the heavy cooking that comes with these FYR Grill recipes. Just look at the list I’ve made so far! You can be confident this grill will last. 
A prime rib roast on a rotisserie attachment over the FYR Grill

Get stoked for life

Most Anticipated Grill of 2025

WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW

​Best Recipes for the FYR Grill

You can make pretty much any grilling recipe on the FYR Grill, but here’s some inspiration to get you started!

Beef, Lamb and Pork

The Carne Asada Baked Potato is a culinary masterpiece.

Carne Asada Baked Potato

My Carne Asada Baked Potato recipe features the tastiest grilled skirt steak and the best toppings, like cheddar cheese, pico de gallo, sour cream, and queso.
View Recipe
The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.

Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Cowboy Candy Rubbed Grilled Steak with Bacon Jam is a next-level grilled steak that delivers big flavor. Featuring my new caramelized jalapeno Cowboy Candy Rub, it’s sweet, smoky, spicy—and guaranteed to impress.
View Recipe
A hanging tomahawk steak over the three zone fire in the FYR Grill

Hanging Tomahawk Steaks

If you’re all about power tools, chopping wood, and dreaming of the perfect steak, then the hanging tomahawk steak is your kind of recipe.
View Recipe
A hand holding a fork pulling raclette cheese from a platter of grilled raclette: steak, sausages, cheese, potatoes, baguette, pickles, pearl onions and red peppers

Grilled Raclette

Our grilled raclette recipe is inspired by our trips to Switzerland, where this freakin' delicious cheese dish makes for a fun, festive meal.
View Recipe
The prime rib turns a dark beautiful brown after roasting over the fire.

Revolver Prime Rib

For your next holiday dinner, choose Revolver Prime Rib for the win! This recipe features tender, marrow-basted prime rib paired with zesty aioli sauce.
View Recipe
Another view of the steak smothered in the zesty chimichurri sauce that is easy to make with simple ingredients.

Grilled Vacio

Grilled Vacio with grilled egg-stuffed peppers is the perfect recipe to pull out when you want to impress a hungry crowd at a dinner party.
View Recipe
Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce

Pizza Sausage Skewers

Italian sausage is the foundation of this freakin' delicious pizza sausage skewers recipe. We're piling on the flavor — literally.
View Recipe
The grilled lamb chops are presented artistically on a plate with the onion salad in the center.

Grilled Lamb Chops

This Grilled Lamb Chops recipe is simple yet epic! Each bite of the tender, juicy meat with a flavorful crust is complemented by a zesty red onion salad and creamy mint yogurt sauce.
View Recipe
grilled meat is skewered.

Meat Skewers Recipe

The Meat Skewers Recipe comes together quickly and easily using the Santa Maria attachments on my new FYR Grill. Steak, pork, and chorizo make a tasty trio for your next summer cookout.
View Recipe

Chicken

The plate of Butterflied drumsticks is ready and smothered in our homemade queso.

Grilled Butterflied Chicken Drumsticks with Queso

Craving the best chicken recipe? Grilled Butterflied Chicken Drumsticks with Queso is ready for it!
View Recipe
The Grilled Chicken Fajita Quesadilla

Grilled Chicken Fajita Quesadilla

The Grilled Chicken Fajita Quesadilla is an easy recipe that packs a punch with fajita flavors and cheesy goodness that are so freakin' delicious.
View Recipe
Perfect Rotisserie Chicken on the FYR Grill.

Rotisserie Chicken

Thanks to my new FYR Grill, cordless rotisserie skewers make preparing the perfect Rotisserie Chicken with a Peruvian green sauce easy.
View Recipe
A Chicken Bacon Ranch Taco being held up to the camera.

Chicken Bacon Ranch Tacos

Chicken Bacon Ranch Tacos are a fun way to elevate Taco Tuesday, using my FYR Grill with some Cowboy Charcoal that delivers a clean smokiness that is never overpowering.
View Recipe
The final dish, serving with dipping sauce on a large plate.

Honey Korean Gochujang Wings

Change whatever plans you had for dinner tonight, because you're going to want to put these honey Korean gochujang wings on the menu.
View Recipe
Dipping a chicken lollipop into the honey BBQ glaze

Honey Bacon BBQ Chicken Lollipops

Better than any child’s candy, today we’re bringing you a Honey Bacon BBQ Chicken Lollipops recipe! Sweet and smoky for the perfect bite!
View Recipe

Seafood

The Grilled Seafood Platter is easy and so satisfying.

Grilled Seafood Platter

The Grilled Seafood Platter with boiled red potatoes and fresh corn is the perfect recipe for kicking off your summer. Get ready for the tastiest blue crabs, lobster tails, shrimp, and oysters smothered in a zesty and spicy lemon herb sauce.
View Recipe
A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background

Grilled Lobster Tails with Honey Cajun Butter

Our grilled lobster tails get a Southern twist with some honey Cajun butter. It's a perfect backyard cook if you're craving sweet and spicy!
View Recipe
A beautiful plate of lobster tails with beer butter is just what summer ordered.

Grilled Lobster Tails with Beer Butter

Grilled Lobstser Tails with Beer Butter is a fun summer meal that is super simple and easy to make. The Sam Adam's Beer Butter dip is insane and complements the whole dish. Add some fries on the side or a fresh salad, and you are in heaven.
View Recipe
Texas fajitas, a massive platter of meats

Texas Fajitas

This massive loaded platter of meat — steak, chicken and shrimp — lives up to its state namesake. Everything's bigger with Texas fajitas.
View Recipe
A plate of chili oil shrimp tostadas in front of the FYR Grill with halved limes

Shrimp Tostadas

Want crispy tortillas, juicy shrimp and and incredible fusion flavors? Then I've got just the meal for you: chili oil shrimp tostadas.
View Recipe
A hand holding a full plate of grilled salmon fillets with cowboy butter, with a sliced lemon half on the side, in front of the FYR Grill

Grilled Salmon Fillets with Cowboy Butter

These grilled salmon fillets with cowboy butter are simple, easy, and absolutely off the charts for a weekday dinner or special occasion.
View Recipe

​

FAQs

What fuel should I use with the FYR Grill? 

I’m a lump hardwood charcoal guy myself, and I haven’t found anything better than Cowboy Charcoal for these FYR Grill recipes. The stuff burns super hot and clean. Plus, that means I can use it in my smoked butter and smoked chimichurri recipes!

Can you use the FYR Grill as a smoker? 

Since the FYR Grill doesn’t have a lid, it doesn’t really work for smoking-specific recipes. But you could cover whatever you’re smoking with a aluminum foil pan if you’re in a pinch!

Where can I get a FYR Grill for my recipes? 

Right here!

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Shop provisions

The post FYR Grill Recipes appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/fyr-grill-recipes/feed/ 0 Derek-Pulling-Tomahawk-from-Grill Cover-Image-6 Revolver-Prime-Rib_Cover-Image FYR GRILL The Carne Asada Baked Potato is a culinary masterpiece. The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour. A hanging tomahawk steak over the three zone fire in the FYR Grill A hand holding a fork pulling raclette cheese from a platter of grilled raclette: steak, sausages, cheese, potatoes, baguette, pickles, pearl onions and red peppers The prime rib turns a dark beautiful brown after roasting over the fire. Another view of the steak smothered in the zesty chimichurri sauce that is easy to make with simple ingredients. Two preparations of pizza sausage skewers: the first with alfredo sauce, bacon bits and Buffalo sauce, and the second on the right with pepperoni slices, mozzarella cheese and marinara sauce The grilled lamb chops are presented artistically on a plate with the onion salad in the center. grilled meat is skewered. The plate of Butterflied drumsticks is ready and smothered in our homemade queso. The Grilled Chicken Fajita Quesadilla Perfect Rotisserie Chicken on the FYR Grill. A Chicken Bacon Ranch Taco being held up to the camera. The final dish, serving with dipping sauce on a large plate. Dipping a chicken lollipop into the honey BBQ glaze The Grilled Seafood Platter is easy and so satisfying. A hand holding a grilled lobster tail with honey Cajun butter and a grill in the background A beautiful plate of lobster tails with beer butter is just what summer ordered. Texas fajitas, a massive platter of meats A plate of chili oil shrimp tostadas in front of the FYR Grill with halved limes A hand holding a full plate of grilled salmon fillets with cowboy butter, with a sliced lemon half on the side, in front of the FYR Grill FYR banner post (3) Steak Breakfast Burrito https://overthefirecooking.com/steak-breakfast-burrito/ https://overthefirecooking.com/steak-breakfast-burrito/#comments Fri, 03 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37815 Dipping the steak breakfast burrito in Queso.

This Steak Breakfast Burrito is big, bold, and beautiful. Made with fresh ingredients with insane flavor, it’s perfect for mornings…

The post Steak Breakfast Burrito appeared first on Over The Fire Cooking.

]]> Dipping the steak breakfast burrito in Queso.

This Steak Breakfast Burrito is big, bold, and beautiful. Made with fresh ingredients with insane flavor, it’s perfect for mornings on the move when you want real food. Get ready for an epic combo that just works. I mean, we’re talking crispy hash browns, buttery seared steak, melty cheese, salsa, fluffy eggs, and bacon in the biggest flour tortillas you can find. It’s like a hearty steak dinner and egg breakfast burrito all in one.

Dipping the steak breakfast burrito in Queso.
Post sponsored by Align Shoe

Since this recipe is sponsored by my friends at Align, makers of the best, most comfortable shoes I have ever worn, this steak burrito is exactly the kind of on-the-go fuel you need for every adventure. If you haven’t checked out Align yet, let me put you on to them ASAP, because they make some of the most comfortable kicks I’ve ever worn. And heck yeah, they look good too (and my wife Ally agrees!).

Close up of Derek Wolf lacing up his Align shoe.

Table of Contents

Why You’ll Love The Steak Breakfast Burrito

First, you’ll love that big bite of steak, eggs, and crispy hashbrowns delivers stick-to-your-ribs comfort that lasts all morning. The rosemary, garlic, and butter combo is not what you expect; however, it adds everything you ever wanted as far as flavor. Plus smoky bacon bits, creamy toppings, and then melty cheese, and suddenly every bite feels like a breakfast hug from the food gods.

Ribeye steak sizzling in the cast iron pan with butter and fresh rosemary. It's a twist on the steak breakfast burrito that you won't want to miss.

Second, they’re customizable. Not feeling ribeye? No problem. Grab whatever cut you’ve got in the fridge and season it your way. You can undoubtedly make these burritos any way you like: classic, spicy, cheesy, or loaded with fresh toppings like cilantro and pico.

Third, they’re built to share. One of these giant tortillas stuffed and rolled is more than enough to feed one hungry person, but doubling up makes for an entire meal the whole crew can enjoy.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Shop provisions

The best part about this recipe? The steak burritos are easy to cook over the fire in just a few simple steps. Slice, sear, crisp, roll, and then eat. When you pair a burrito this good with the comfort of Align, you’ve got the entire meal for an epic start to your day.

If you love a good breakfast burrito to start your day, also check out these recipes: Chorizo Breakfast Burrito, Southwest Breakfast Burrito, and California Burrito.

Ingredients Needed for Egg Breakfast Burritos

  • Steak — Grab a beautiful ribeye steak for the best results. You’ll also need butter, rosemary, garlic, my Cowboy Butter Rub, and then a little canola oil.
  • Burrito — The hearty breakfast burrito includes eggs, hash browns, sour cream, bacon bits, salsa, Monterey Jack, and all the basic seasonings like salt, black pepper, and garlic powder. 
  • Tortillas — Big, soft, 14-inch flour tortillas. Go large or go home. Small corn tortillas are for street tacos, not this recipe.

Bring the Flavor Home

Buy Now

Now that you know what to grab from the grocery store to make the perfect steak breakfast burrito, either skip to the recipe card or come with me. I’ll walk you through the simple steps to burrito bliss.

How to Make the Steak Breakfast Burrito

Cook the steak

First, you’ll want to slather your ribeye with oil and season with Cowboy Butter Rub. Preheat your grill to medium-high heat (400–450F) for direct cooking. Place a large cast-iron skillet over the grill grates with oil. Sear the steak for 2-3 minutes per side until it hits about 100F internal.

The raw seasoned rib-eye on the left and the perfectly cooked ribeye steak on the right.

Next, move the skillet to a cooler zone. Add butter, garlic, and then that fresh rosemary. Baste until the steak reaches 120F or your desired internal temperature. Rest for 10 minutes, and then slice into bite-sized pieces.

Crispy hash browns

Pat the hash browns dry with a paper towel. Add them in a single layer to the skillet with oil at medium heat. Cook until golden brown and crunchy. Chop and set aside.

pro tip for crispy hashbrowns

Don’t skip getting those hash browns bone-dry before cooking. It’s the best part of the burrito when the potatoes turn shatteringly crisp. Pair that crunch with a hearty steak and then layers of melty cheese, and you’ve got the kind of delicious burrito. Lace up your Align Shoes, grab one of these burritos, and you’re ready to crush the day.

Scramble the eggs

Whisk eggs in a medium bowl, then cook in a skillet for 3–4 minutes until soft. Pull and set aside.

Scrambled eggs in a cast-iron pan on the grill next to crispy potatoes.

Build the Breakfast burritos

On a warm tortilla, layer crispy potatoes, sliced steak, scrambled eggs, salsa, cheese, sour cream, and bacon. Keep it tight in the center of the tortilla, then fold opposite sides inward and roll. Repeat until all are stuffed.

Crisp the burritos

Add the steak burritos to the skillet seam-side down. Cook for 1-2 minutes per side until the outsides are golden and crisp.

Overhead shot of burrito fillings spread out: ribeye, eggs, crispy potatoes, cheese, and bacon bits. Crispy burritos on the other side.

Slice in half, serve hot with queso, hot sauce, or pico de gallo, and enjoy the most freakin’ delicious burrito you’ve ever made.

What to Serve with Steak Breakfast Burrito

These burritos are an entire meal on their own, so the only thing you’ll probably need is some orange juice to help wash that hearty breakfast down. If you’re serving the burritos at home, don’t forget the extras like guacamole and more pico, if desired.

Leftovers & Reheating Instructions

Wrap leftover steak or burritos in plastic wrap and store in an airtight container in the fridge for 2–3 days. For freezing, use a baking sheet to pre-freeze burritos before moving them into a heavy-duty freezer bag or freezer-safe container for longer storage.

Reheat on a skillet over medium heat or in the oven at 350F until warm.

FAQs

Can I use other cuts besides ribeye?

Yes, swap in skirt steak, flank steak, or flap meat. They’re all great options and work with the same carne asada seasonings.

What other kinds of cheeses do you suggest? 

You can’t really go wrong with the cheese. I also like cheddar cheese, pepper jack cheese, or even Mexican cheese in my carne asada burrito. 

What if I don’t have rosemary and garlic? 

Swap in thyme for a similar vibe, or take it a different direction with fresh cilantro, a squeeze of lime juice, and a sprinkling of chili powder for a little Mexican-inspired kick.

Get stoked for life

Most Anticipated Grill of 2025

WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW
Dipping the steak breakfast burrito in Queso.
Print

Steak Breakfast Burrito

The Steak Breakfast Burrito is one of my "on the go" recipes, perfect for eating while I'm out and about in my Align shoes. It's packed with all my faves: flavorful, juicy ribeye steak with hashbrowns, eggs, melty cheese, and salsa.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 1225kcal
Author Derek Wolf

Ingredients

Steak:

  • 1 Ribeye Steak
  • 1 tbsp Cowboy Butter Rub
  • 4 tbsp Butter unsalted
  • 3 sprigs Rosemary
  • 3 Garlic Cloves smashed
  • Canola Oil as needed

Burrito:

  • 5-6 Eggs whipped
  • 2 cups Hashbrowns
  • 2 cups Monterey Jack Cheese
  • 1 cup Favorite Salsa
  • ½ cup Sour Cream
  • ½ cup Bacon Bits
  • 3-4 Tortillas 14" Size
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Queso for dipping

Instructions

Steak:

  • Slather your steak in canola oil. Generously season your steak with my Cowboy Butter Rub
  • Preheat your grill for high heat direct cooking (about 400-450F). Add a cast iron skillet to the grill with oil to preheat.
  • Add your steaks to the skillet to sear directly over the hot coals for 2-3 minutes per side or until it is 100F internal.
  • Pull the skillet off to a cooler side of the grill. Drop in the butter, rosemary, thyme and garlic cloves. Slowly baste the steaks with the butter. Make sure the butter’s foam is white and not brown or black. If it's brown or black, then pull the skillet off to cool.
  • When the steak is 120F internal or done to your liking, pull it off and let rest for 10 minutes. Then slice up and keep warm.

Burrito:

  • Add your hashbrowns to paper towels and squeeze all the water out of them until they are very very dry.
  • Preheat your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet or plancha to the grill with some oil about 2 minutes before cooking.
  • Add your hashbrowns in little patties to the skillet to cook hot and fast until crispy golden brown. Pull off, chop up and set to the side.
  • Next, add your whipped eggs to a skillet and cook to nice and soft (about 3-4 minutes). Pull off and set to the side as well.
  • Start building your burritos with a warm large tortilla and layers of chopped hashbrowns, sliced steak, eggs, jack cheese, salsa, sour cream and bacon bits. Roll nice and tight and repeat until you have made as many burritos as you like.
  • Add the burritos to a skillet to crisp for about 1 minute per side. Once done, pull off the burrito and serve hot.
  • Slice the burritos in half if you desire, serve with queso on the side and enjoy!

Notes

Pro Tip for Crispy Hashbrowns

Get those hash browns bone-dry before cooking. It’s the best part of the burrito when the potatoes turn shatteringly crisp. Pair that crunch with a hearty steak and layers of melty cheese, and you’ve got the kind of delicious burrito worth sharing on TikTok. Lace up your Align Shoes, grab one of these burritos, and you’re ready to crush the day.

Nutrition

Calories: 1225kcal | Carbohydrates: 102g | Protein: 57g | Fat: 66g | Saturated Fat: 31g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 336mg | Sodium: 4204mg | Potassium: 1086mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1674IU | Vitamin C: 12mg | Calcium: 808mg | Iron: 10mg

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]]> https://overthefirecooking.com/steak-breakfast-burrito/feed/ 4 Steak Breakfast Burrito Align Shoes Basting the Steak FYR banner post (3) Cowboy Butter Banner Raw and Cooked Steak Burrito Ingredients Building Burrito FYR GRILL Dipping the steak breakfast burrito in Queso. Huevos Rancheros https://overthefirecooking.com/huevos-rancheros/ https://overthefirecooking.com/huevos-rancheros/#respond Mon, 30 Dec 2024 08:00:00 +0000 https://overthefirecooking.com/?p=32965 Huevos rancheros, made up of fried eggs, potatoes, chorizo sausage, skirt steak, sliced avocados, jalapeño slices and sour cream

Every January, I do a crazy breakfast skillet to the absolute max. What better way to ring in the New…

The post Huevos Rancheros appeared first on Over The Fire Cooking.

]]> Huevos rancheros, made up of fried eggs, potatoes, chorizo sausage, skirt steak, sliced avocados, jalapeño slices and sour cream

Every January, I do a crazy breakfast skillet to the absolute max. What better way to ring in the New Year than a pan of freakin’ delicious food? For 2025, we’re having my take on huevos rancheros!

Huevos rancheros, made up of fried eggs, potatoes, chorizo sausage, skirt steak, sliced avocados, jalapeño slices and sour cream

When I was growing up, my dad would make huevos rancheros for breakfast on the weekends and it was my favorite. I loved all the eggs, tortilla and salsa in this traditional Mexican breakfast. In this huevos rancheros recipe, we’ve amped things up by adding steak, chorizo and much more. It’s a large skillet that can feed the entire family, so I hope it becomes your new favorite too!

Table of Contents

Why You’ll Love Huevos Rancheros

Huevos rancheros is a classic Mexican breakfast. The traditional recipe is made up of runny egg yolk, crispy tortillas and fresh salsa. The name translates literally to “rancher’s eggs.” Because an easy huevos rancheros recipe is so quick to prepare, it’s no surprise that many families in Latin America serve this hearty breakfast daily.

One of the best things about huevos rancheros is the versatility. You can let your imagination run wild with toppings, hot sauce, different types of salsas and meats. I’m embracing that creativity and going all-out with this recipe!

For some of my other favorites, make sure to check out Country Breakfast Skillet, Ron Swanson Breakfast Skillet and Grilled Steak with Skillet Potatoes! I’ve also compiled a list of my Best Breakfast Skillet Recipes here!

A close up of a huevos ranchero skillet on the grill with steak, chorizo, potatoes, eggs and more

Huevos Rancheros Ingredients

  • Steak: ​We’ll use skirt steaks for this recipe and season them with kosher salt, black pepper, garlic powder and lime juice. 
  • The Skillet to Rule Them All: ​I’m not kidding when I say this is a maximalist breakfast skillet. Eggs, potatoes, chorizo sausage, avocado slices, queso fresco, fresh tortillas? I’ll take it all, please and thank you. 
  • Beans: Because any dish with eggs and tortillas always improves with black beans, sour cream and sliced jalapeños. 
  • Pico de gallo: We’re leaving no holds barred on this breakfast skillet, so we’re going with homemade pico de gallo on our huevos rancheros. It’s an easy mix of fresh tomatoes, white onions, jalapeño, cilantro and lime juice.

Mexican vs. Spanish Chorizo

What’s the difference between these two pork sausages? Basically, Spanish chorizo is a cured meat, so you can eat it without cooking it first. That’s definitely not the case with Mexican chorizo — you’ll need to cook the raw pork sausage before eating!

A lot of the flavor from Spanish chorizo comes from paprika, while Mexican chorizo gets its red color from spicy red pepper. Since we’re cooking the sausage, we’re using Mexican chorizo in this recipe. But if you come across a recipe that calls for chorizo and says to serve it raw, you can bet it’s using Spanish chorizo. 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Shop provisions

How to Make Huevos Rancheros

Steak and Pico de Gallo Prep

First, season two skirt steaks with 1/2 tablespoon kosher salt, 1/2 tablespoon black pepper, 1/2 tablespoon garlic power, the juice from two medium limes and a little vegetable oil or canola oil. Set to the side until you’re ready to grill.

Then, mix together 3 diced Roma tomatoes, 1 large diced white onion, 1 diced medium jalapeño, 1 cup chopped fresh cilantro and juice from two more medium limes. That’s your pico de gallo! Set it to the side. 

Cooking the Skillet Ingredients

Next, preheat your grill to medium-high heat (about 375 degrees Fahrenheit). Also place the grill grate over the fire to preheat too.

Grilled skirt steak in progress for huevos rancheros

Next, add your skirt steaks to the skillet or place directly on the grill. Cook the steaks until the internal temperature reaches 120 degrees F (about 3-4 minutes per side). Once the steaks are done cooking, remove them from the skillet or grill and let rest for 10 minutes. 

Then, add on a large cast iron griddle or skillet to the grill. Alternatively, you can remove the grill grate and add on the plancha. Let it preheat before adding 3-4 chorizo sausages to the skillet. Cook the sausages until the temperature reaches 165 degrees F (about 6-8 minutes), then pull off and keep warm.

Cooking chorizo sausage links and frying eggs among a ring of golden potatoes

Our next ingredient: the potatoes! Add 4 large golden potatoes, diced, to the skillet. Cook the potatoes for about 20-25 minutes, or until they’re golden brown on the outside. During the last 5-7 minutes, add 1/2 tablespoon kosher salt, 1/2 tablespoon pepper and 1/2 tablespoon garlic powder, then let the potatoes continue to cook until they’re tender and crispy. Once the potatoes are done, remove them from the skillet and and keep warm.

Lastly, add 1 can of black beans to a small saucepan or skillet. Slowly roast them in the coals for 4-5 minutes until they’re warm.

Assembling Our Huevos Rancheros

When everything is done, add your potatoes back to the skillet. Spread the potatoes out to make a large ring in the skillet and add some oil to the center. Crack 5-6 fresh eggs into the middle of the skillet and fry to your preference. Sunny side up, over easy — whatever you think is a perfect fried egg with runny yolks works here! Top the eggs with lots of pico de gallo to simmer in. 

Slicing skirt steak and adding toppings to huevos rancheros with potatoes

To serve, add the rest of the cooked ingredients back to the skillet. Remove the skillet from heat and let everything rest for 1 minute. Serve the whole thing topped with avocado slices, queso fresco or Cotija cheese, more pico de gallo, fresh cilantro, jalapeño slices, sour cream and warm tortillas. Either flour tortillas or corn tortillas would be great here. Squeeze some lime wedges over everything and enjoy!

What to Serve with Huevos Rancheros

This is a MAX breakfast skillet, so you probably won’t need much other food on the table. But if you’re extra hungry, you can serve these huevos rancheros with blistered shishito peppers or a tangy cabbage slaw. A Bloody Mary wouldn’t be bad either! 

A max huevos rancheros breakfast skillet on the grill

Leftovers and Reheating

If you’ve got leftovers, let your remaining steak and eggs to cool to room temperature before placing them in separate airtight containers. Store for up to 3-5 days. Instead of an airtight container, you can wrap the steaks tightly in plastic wrap or aluminum foil. Then remove from their container/wrapping and gently reheat on the grill over medium heat. I’d store the rest of your ingredients separately so nothing gets soggy and you can assemble huevos rancheros whenever you want!

For More Steak and Eggs

FAQs

​Can I use another cut besides skirt steak? 

Any steak that cooks hot and fast will work well for this huevos rancheros recipe! Flank steak is a great substitute, and sirloin could work well too. 

What if I don’t have time to make the pico de gallo? 

The store-bought stuff works just fine! You could also substitute with zesty ranchero sauce, which has a lot of the same flavors — typically jalapeños, fire-roasted tomatoes, chicken broth, lime juice and garlic. Salsa verde is another great option. 

What cast iron skillet would you recommend? 

If you don’t have a go-to cast iron nonstick skillet, I highly recommend you get one. Mine is a kitchen workhorse. I really like this one from Finex. For advice about cleaning your cast iron, check out this post! I’ve got info on how to season cast iron too.

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Huevos rancheros, made up of fried eggs, potatoes, chorizo sausage, skirt steak, sliced avocados, jalapeño slices and sour cream
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Huevos Rancheros

I love to ring in the new year with a freakin' delicious max breakfast skillet. This year: huevos rancheros to feed the whole family.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 845kcal
Author Derek Wolf

Ingredients

Steak:

  • 2 Skirt Steaks
  • ½ tbsp Kosher Salt
  • ½ tbsp Black Pepper
  • ½ tbsp Garlic Powder
  • 2 medium Limes juiced

Skillet:

  • 5-6 Fresh Eggs
  • 4 Large Golden Potatoes diced
  • 3-4 Chorizo Sausages
  • ½ tbsp Kosher Salt
  • ½ tbsp Black Pepper
  • ½ tbsp Garlic Powder
  • 2 Avocados sliced
  • Queso Fresco garnish
  • Fresh Tortillas as needed

Beans:

  • 1 Black Beans can
  • 2 tbsp Sour Cream
  • Sliced Jalapeños garnish

Pico De Gallo:

  • 3 Roma Tomatoes cubed
  • 1 large White Onions cubed
  • 1 medium Jalapeno diced
  • 1 cup Cilantro chopped
  • 2 medium Limes juiced

Instructions

  • Season your steak with salt, pepper, garlic and lime juice with a little canola oil all over. Set to the side until ready to cook.
  • Mix together your pico de gallo, and set to the side.
  • Preheat the fire to medium-high temperature about 375F.
  • Next, add your steak to the grill to cook until 120F internal (about 3-4 minutes per side). Once the steaks are done cooking, pull off and let rest for 10 minutes.
  • Now add a large cast iron griddle or skillet over fire to preheat.
  • Add your chorizo sausage to cook in the skillet cooking until 165F internal (about 6-8 minutes), then pull off and keep warm.
  • Add your diced potatoes to the skillet and cook for about 20-25 minutes or until golden brown on the outside. Pro tip: let the potatoes cook in the sausage fat.
    During the last 5-7 minutes, add some salt, pepper and garlic powder. Cook until tender and crispy. Once done, pull off and keep warm.
  • Add your beans to a small skillet and slowly roast in the coals for 4-5 minutes until warm.
  • When everything is done. Spread the potatoes making a large ring in the skillet and add some oil to the center. Add your eggs into the middle and fry to preference. Top the eggs with lots of pico de gallo to simmer in.
  • Add the rest of the cooked ingredients back to the skillet for serving. Remove the skillet off heat and let it rest for 1 minute. Serve the whole skillet topped with some sliced avocado, queso fresco, more pico de gallo, cilantro, jalapeno, sour cream and warm tortillas. Enjoy!

Video

Notes

Mexican vs. Spanish Chorizo 
What’s the difference between these two freakin’ delicious pork sausages? Basically, Spanish chorizo is a cured meat, so you can eat it without cooking it first. That’s definitely not the case with Mexican chorizo — you’ll need to cook the raw pork sausage before eating!
A lot of the flavor from Spanish chorizo comes from paprika, while Mexican chorizo gets its red color from spicy red pepper. Since we’re cooking the sausage, we’re using Mexican chorizo in this recipe. But if you come across a recipe that calls for chorizo and says to serve it raw, you can bet it’s using Spanish chorizo. 

Nutrition

Calories: 845kcal | Carbohydrates: 61g | Protein: 59g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 1967mg | Potassium: 2285mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1661IU | Vitamin C: 110mg | Calcium: 146mg | Iron: 8mg

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]]> https://overthefirecooking.com/huevos-rancheros/feed/ 0 Huevos Ranchros_Cover Image Ingredients Photo for Huevos Ranchros FYR banner post (3) The Raw and Cooked Skirt Steak Other Ingredients for Huevos Ranchros Skillet Slicing Steak and Adding Fresh Pico Final Shot for Huevos Ranchros lets eat steak and eggs cherry chipotle ham steak and eggs a skillet filled with steak and chili oil eggs by a fire The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter. Bourbon Prime Steak and Eggs a skillet next to a fire filled with fried eggs, sliced steak, and potatoes topped with charred scallion chimichurri cookbooks Huevos rancheros, made up of fried eggs, potatoes, chorizo sausage, skirt steak, sliced avocados, jalapeño slices and sour cream Best Breakfast Skillets https://overthefirecooking.com/best-breakfast-skillets/ https://overthefirecooking.com/best-breakfast-skillets/#respond Sun, 15 Dec 2024 08:00:00 +0000 https://overthefirecooking.com/?p=32815 A close up shot of a sliced steak on the breakfast skillet

Let’s talk about breakfast skillets, because they’re hands down one of my favorite ways to satisfy everyone’s hunger, including my…

The post Best Breakfast Skillets appeared first on Over The Fire Cooking.

]]> A close up shot of a sliced steak on the breakfast skillet

Let’s talk about breakfast skillets, because they’re hands down one of my favorite ways to satisfy everyone’s hunger, including my own. Whether it’s for Christmas morning or any ole Saturday, the whole thing is pure perfection. From the savory meats to those sunny side whole eggs bursting with color, it’s always a great way to start the day. Throw in some crispy potatoes plus a drizzle of chimichurri sauce and you’ve got an epic meal. And don’t forget, the best way to enjoy a good breakfast skillet is around the table with your whole family or a group of friends.

A close up shot of a sliced steak on the breakfast skillet

Table of Contents

For those of you LOTR fans, I once cooked this meal as a Hobbit. You don’t want to miss this!

Why You’ll Love Breakfast Skillets

Breakfast skillets represent endless creativity and flavor possibilities. Undoubtedly, they let you bring together fresh ingredients onto one plate with minimal fuss—aside from a little chopping and cracking of eggs. You can mix and match whatever you’ve got on hand, from crispy hash browns to some green pepper, smoky bacon, or even last night’s leftovers. It’s a simple yet satisfying way to turn everyday ingredients into a hearty, flavorful meal that works for any time of day.

A full plater of meat, eggs, toast, tomatoes and baked beans.

While these skillets might not be a good idea for busy mornings (since building a fire isn’t really conducive for a 9-5 job), they’re definitely a fun way to enjoy your slower mornings when you have time to sit by the fire. Hopefully with some good company too, bonus points of you’re out enjoying nature.

General Tips for Making Great Breakfast Skillets

  • Source the freshest meats and sausages – Whenever possible, source the freshest meats and sausages to ensure the best flavor experience. Consider signing up for ButcherBox to have a selection of meats and sausages shipped to your door.
Raw and cooked bacon and sausage on the plancha.
  • Free-range eggs are the way to go – Happy chickens roaming freely on bugs and seeds produce the brightest, most vibrant large eggs full of flavor, color, and heart-healthy Omega 3s. They may cost a little more, but for the boost in flavor and health, I’m all in. 
  • The key to crispy brown potatoes – For the crispiest breakfast potatoes, soak your diced potatoes in cold water with a pinch of baking soda for 15–20 minutes before cooking. This helps remove excess starch and gives you that perfectly golden brown, crispy texture. Dry the potatoes well before adding them to the skillet.
  • Keep it seasoned, and don’t fear the heat – Well-seasoned skillet ingredients will give you that signature flavor. Don’t forget a little salt, black pepper, and even a pinch of garlic powder. And for some heat that matches your personal preference, don’t forget the FYR! 

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This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

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  • Invest in a good cast iron pan – It’s a backyard grilling workhorse, and when it comes to breakfast skillets, it truly shines. In fact, cast iron retains heat so evenly that it creates the perfect sear on meats and those golden, crispy edges on potatoes. Plus, with proper care, it lasts a lifetime and even gets better with age. Caring for your skillet, however, is an art. To keep yours in top shape, be sure to check out these related posts: Cleaning Your Cast Iron Skillet, Season or Re-Season a Cast Iron Skillet, and 5 Ways to Better Use Your Cast Iron.

Cowboy Breakfast Skillet Origins

The cowboy breakfast skillet has its roots in the chuckwagon days of the Wild West. Back then, cowboys needed a hearty breakfast to fuel their long days, so they tossed whatever they had on hand—breakfast sausage, slices of bacon, cooked potatoes, and eggs—into a single skillet over the fire. Over time, the result became a one-pan wonder that’s still a family favorite today.

Steak, potatoes and eggs all cooked together in a skillet

Breakfast Skillet Recipe Round-Up

Breakfast skillets are more than a big breakfast idea. They are, in fact, the perfect way to bring everyone together over a hot, satisfying meal. So, when you’re ready, grab your cast iron skillet, toss in your favorites, and let’s make breakfast the most important meal of the day—cowboy style!

The All-American Country Breakfast Skillet is a work of art!

Country Breakfast Skillet

A hearty combination of ribeye steak, bacon, sausage, potatoes, and eggs, all cooked in a single skillet for a classic American breakfast.
View Recipe
Huevos rancheros, made up of fried eggs, potatoes, chorizo sausage, skirt steak, sliced avocados, jalapeño slices and sour cream

Huevos Rancheros

I love to ring in the new year with a freakin' delicious max breakfast skillet. This year: huevos rancheros to feed the whole family.
View Recipe
The Ron Swanson Breakfast Skillet ready to serve.

Ron Swanson Breakfast Skillet

This meat-lover's dream features a bone-in ribeye, sunny-side-up eggs, along with some crispy bacon, andouille sausage, bacon-wrapped shrimp, bacon-fat potatoes.
View Recipe
southwestern breakfast skillet

Southwestern Breakfast Skillet

A flavorful twist on huevos rancheros with golden potatoes, black beans, eggs, and a zesty tomato-lime salsa.
View Recipe
breakfast skillet platter

Breakfast Skillet Platter

A generous spread of potatoes, chorizo sausages, bacon, mushrooms, eggs, and BUSH’S® Original Baked Beans, perfect for a hearty morning meal.
View Recipe
leftover brisket breakfast skillet

Leftover Brisket Breakfast Skillet

A savory mix of leftover brisket, potatoes, and veggies, all cooked together in a cast-iron skillet for a satisfying breakfast.
View Recipe
Smoked Sausage Cheesy Breakfast Skillet

Smoked Sausage Breakfast Skillet

A delicious blend of smoked sausage, cheesy potatoes, and eggs, creating a comforting and flavorful morning dish.
View Recipe
campfire breakfast skillet on the fire

Campfire Breakfast Skillet

A campfire favorite loaded with veggies, potatoes, sausage, and eggs, all cooked over an open flame for a rustic breakfast experience.
View Recipe
The full Breakfast Fry Up recipe cooked and ready to serve.

Breakfast Fry Up

A classic English-inspired breakfast featuring crispy bacon, sausage, eggs, beans, and tomatoes, all cooked together in a skillet.
View Recipe
lets eat steak and eggs

Chipotle Coffee Rub Steak & Eggs Skillet

A bold combination of chipotle coffee-rubbed steak and eggs, offering a smoky and spicy kick to your morning meal.
View Recipe
breakfast hash with yuengling smithfield brats

Smithfield Yuengling Breakfast Hash Recipe

A flavorful hash made with Smithfield sausage, Yuengling beer, potatoes, and eggs, perfect for a hearty breakfast.
View Recipe
The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter.

Steak and Eggs with Cowboy Butter

Tender hanger steak bites and eggs cooked in a skillet, topped with a rich and flavorful cowboy butter sauce.
View Recipe
Steak Bites with Smoked Chimichurri

Steak Bites with Smoked Chimichurri

Juicy steak bites served with a smoky chimichurri sauce, offering a flavorful and satisfying breakfast option.
View Recipe
Cowboy Steak and Eggs ready to serve straight from the grill.

Cowboy Steak and Eggs

A robust breakfast featuring ribeye steaks, chorizo, bacon, potatoes, eggs, and beans, all cooked together in a skillet.
View Recipe
Steak Bites with eggs and crispy potatoes.

Steak and Egg Bites

Bite-sized pieces of steak and eggs cooked together, providing a protein-packed and convenient breakfast option.
View Recipe
Steak and Eggs with Crispy Green Chili Oil

Steak and Eggs with Crispy Green Chili Oil

A spicy twist on the classic steak and eggs, topped with a crispy green chili oil for added flavor.
View Recipe
a skillet next to a fire filled with fried eggs, sliced steak, and potatoes topped with charred scallion chimichurri

Steak and Eggs with Charred Scallion Chimichurri

A flavorful combination of steak and eggs served with a charred scallion chimichurri sauce.
View Recipe
chorizo sweet potato hash

Chorizo Sweet Potato Hash Recipe

A savory hash made with chorizo, sweet potatoes, and eggs, offering a sweet and spicy start to your day.
View Recipe
cowboy campfire breakfast with cowboy charcoal

Cowboy Campfire Breakfast

Cowboy Campfire Breakfast is a sure fire way to wake up in the morning. Eggs, veggies, beans and cheese melted together in one dutch oven!
View Recipe
Loaded Huevos Rancheros Nachos

Loaded Huevos Rancheros Nachos

Loaded Huevos Rancheros Nachos for a delicious meal at any time of the day! Chips, chicken and eggs paired with all your favorite toppings!
View Recipe
cherry chipotle ham steak and eggs

Cherry Chipotle Ham Steak and Eggs

Change up your breakfast game with this Cherry Chipotle Ham Steak & Eggs Recipe! Start your day off right with an epic meal over fire.
View Recipe

What to Serve with a Delicious Breakfast Skillet

These breakfast skillets are solid on their own, but why not level up? Add English muffins, bagels, or sourdough bread slices to the mix. Balance it out with some avocado slices, or keep it fresh with a fruit salad. As for drinks, fresh-squeezed OJ is undoubtedly always a win.

More Breakfast Favorites

Leftovers and Reheating

Store leftovers in an airtight container or freezer bag to keep them fresh. For best results, reheat in your cast iron skillet over medium heat. Add a little bit of grass-fed beef tallow to keep the food moist and bring back that delicious, freshly cooked flavor.

The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter.

FAQs for Breakfast Skillets

What’s the best type of potato for an easy breakfast skillet? 

For a killer potato breakfast skillet, go with Yukon Golds for buttery flavor or Russets for a classic crispy finish. Cut them evenly, soak them in cold water with a pinch of baking soda, and get ready for next-level crispiness.

How do I keep my egg yolks from breaking in the skillet?

Want those yolks to stay whole? Start with fresh eggs—they’re the MVP for firm, unbreakable yolks. Also, don’t fuss with them too much after cracking them into the little pre-made wells before serving.

Can I swap regular potatoes for sweet potatoes?

Sure, why not? Sweet potatoes are a great way to bring a hint of natural sweetness to the hard-core savory ingredients. I personally like my sweet potatoes drizzled with BBQ sauce.

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

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]]> https://overthefirecooking.com/best-breakfast-skillets/feed/ 0 Best Breakfast Skillets - Over The Fire Cooking The Best Breakfast Skillets are packed with bold flavors and hearty ingredients, like grilled steak, crispy potatoes, and farm-fresh eggs. breakfast,Cast Iron,eggs,plancha,skillet,Breakfast Skillets Best Breakfast Skillet Cover Image A full breakfast skillet Bacon and Sausage on the Plancha FYR banner post (3) Steak Eggs and Potatoes in Skillet The All-American Country Breakfast Skillet is a work of art! Huevos rancheros, made up of fried eggs, potatoes, chorizo sausage, skirt steak, sliced avocados, jalapeño slices and sour cream The Ron Swanson Breakfast Skillet ready to serve. southwestern breakfast skillet breakfast skillet platter leftover brisket breakfast skillet Smoked Sausage Cheesy Breakfast Skillet campfire breakfast skillet on the fire The full Breakfast Fry Up recipe cooked and ready to serve. lets eat steak and eggs breakfast hash with yuengling smithfield brats The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter. Steak Bites with Smoked Chimichurri Cowboy Steak and Eggs ready to serve straight from the grill. Steak Bites with eggs and crispy potatoes. Steak and Eggs with Crispy Green Chili Oil a skillet next to a fire filled with fried eggs, sliced steak, and potatoes topped with charred scallion chimichurri chorizo sweet potato hash cowboy campfire breakfast with cowboy charcoal Loaded Huevos Rancheros Nachos cherry chipotle ham steak and eggs Carne Asada Breakfast Tacos Donut Breakfast Sandwich southwest breakfast burrito Chorizo Breakfast Fatty sliced and served. The Billionaire's Breakfast is plated and served. halves of chorizo breakfast burritos lined on a cutting board around a bowl of jalapeño lime sauce Steak and Eggs with Cowboy Butter_Cover Image New-rubs-1026-x-600-1024-×-400-px Chicken Fried Steak https://overthefirecooking.com/chicken-fried-steak/ https://overthefirecooking.com/chicken-fried-steak/#comments Fri, 13 Dec 2024 08:00:00 +0000 https://overthefirecooking.com/?p=32759 Chicken Fried Steak is Southern Comfort Food at its best. No need to go to Cracker Barrel when we can make it in our own backyard.

On a crisp, cool evening, there’s truly nothing better than the sounds of Chicken Fried Steak sizzling away in a…

The post Chicken Fried Steak appeared first on Over The Fire Cooking.

]]> Chicken Fried Steak is Southern Comfort Food at its best. No need to go to Cracker Barrel when we can make it in our own backyard.

On a crisp, cool evening, there’s truly nothing better than the sounds of Chicken Fried Steak sizzling away in a hot skillet out back. As the oil crackles and pops, the aroma of well-seasoned, breaded steak frying up to crispy, golden perfection fills the air, creating a sense of comfort that’s impossible to beat.

Chicken Fried Steak is Southern Comfort Food at its best. No need to go to Cracker Barrel when we can make it in our own backyard.

This country-fried steak recipe might have a confusing name, but trust me, this Southern classic always hits the spot. If you know, you know. If it’s your first time, you’re about to find out how freaking delicious this iconic dish truly is!

Post Sponsored by Finex

The Finex skillet I used to whip up this recipe isn’t your average heavy skillet. In fact, it’s the ultimate upgrade. First off, its cool octagonal design gives you extra pour spouts for no-mess cooking and makes flipping feel pro-level easy. On top of that, the pre-seasoned cooking surface is basically non-stick straight out of the box. And let’s not forget that badass spring handle. It not only stays cool longer but also feels amazing in your hand. Best of all, it’s made in Portland, Oregon, so you know it’s built right for whatever you’re cooking.

Table of Contents

Why You will Love Chicken Fried Steak

What’s not to like about a fried tender steak, rich cream gravy, and comfort food vibes on a plate? Whether it’s dinner with mashed potatoes and green beans or breakfast with eggs and hashbrowns, this dish is a guaranteed win at any table. And, when you cook it up in a Finex skillet, you’re not just making a meal—you’re creating a next-level food experience. 

Our Chicken Fried Steak is smothered in the Bone Marrow Gravy that we make in our Finex Cast Iron pan.

This recipe takes a cheap cut like cube steak and transforms it into a plate of golden perfection. The seasoned flour mixture adds a flavorful crunch, while the creamy white gravy made from pan drippings and bone marrow brings depth and richness. It’s the ultimate chicken-fried steak experience for home cooks looking for classic comfort food done right. Plus, it’s easy to adapt—serve it with your favorite sides, and you’ve got a meal that works for any occasion.

If you got lost on the way to fried chicken recipes, check out my Double Fried Chicken Wings before you go! If you’re looking for some epic steak recipes without the breading, head on over to The Best Grilled Steak Recipes. And if cast iron cooking is your jam, make sure to visit 5 Ways to Better Use Your Cast Iron, Cleaning Your Cast Iron Skillet, and Season or Re-Season a Cast Iron Skillet!

Ingredients Round-Up

  • Chicken Fried Steak – Breaded steak perfection starts with cube steaks, all-purpose flour, buttermilk, eggs, baking powder, and Cowboy Butter Rub for that ultimate flavor kick.
Beef tallow is solid at room temperature but melts into a liquid oil when heated. It's a saturated fat that is good for you.
  • The Gravy – Rich and indulgent, this gravy calls for beef marrow bones, whole milk, thyme, and seasoned flour mixture to create a creamy gravy with deep, savory notes.
  • The Cooking Essentials – You’ll need beef tallow for frying, plus your trusty Finex Skillet to get that perfect crispy golden brown crust on every piece.

From the tender beef to the creamy gravy and the crispy breading, this classic comfort food is sure to become a staple in your kitchen. With a trusty Finex Skillet in hand, you’re all set to impress your family, friends, or just yourself with every bite. Ready to dive in? Grab your ingredients, and let’s get cooking!

Origins of chicken fried steak

Chicken Fried Steak is basically Texas ingenuity meets comfort food goals. Inspired by wiener schnitzel, German and Austrian immigrants brought the idea over in the 19th century, swapping veal for affordable cuts like cube steak.

The name comes from cooking it like fried chicken—breaded, battered, and fried to crispy perfection. Over time, it became a Southern diner classic, always served with creamy white gravy, mashed potatoes, and some green beans on the side. Simple, hearty, and totally iconic.

Add flavor to everything you’re cooking

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Pro Tip for Making Chicken Fried Steak

Why Beef Tallow? It’s the secret ingredient for achieving that ultra-crispy crust while adding a rich, beefy flavor. Plus, it holds up to the heat of the oil, making it perfect for frying.

How to Make Chicken Fried Steak

Prep the meat

Start by grabbing your meat mallet or rolling pin and pounding the cube steaks to about ⅛” thick. This tenderizes the beef and ensures it cooks evenly.

The cube steak is prepped with a mallet, making sure it's thin enough to fry up quickly.

Next, set up your breading station. Whisk together eggs, baking powder, baking soda, buttermilk, and Cowboy Butter Rub in a shallow dish or shallow bowl for the egg mixture. On a separate plate, spread out the flour. Generously coat each piece of meat in the flour, then dip it in the egg mixture, letting the excess egg drain before dipping it back into the flour.

We coat steak in a buttermilk breading perfectly seasoned with Cowboy Butter Rub.

Repeat this process for all the steaks, then let them chill on a baking sheet in the fridge for about an hour.

Fire Up the grill

While the meat rests, fire up your grill or stovetop to medium-high heat. Toss the bone marrow directly on the grill and let it bubble for 3–4 minutes until ready.

Heat 2–3 inches of beef tallow in your large cast-iron skillet (hello, Finex Skillet) until the oil reaches over 300F. Carefully lower the steaks into the hot oil and shallow fry them in batches for about 2–3 minutes per side, flipping once the edges are deep golden brown. Transfer the steaks to a paper towel-lined plate or wire rack to rest.

For this recipe, we fry the steak in beef tallow instead of canola oil. It's a surprisingly versatile and healthy fat for cooking.

Steak Gravy

Now, let’s make our cream gravy. Discard most of the used oil, keeping just enough for flavor. Add the cooked bone marrow to the bottom of the pan along with the flour. Stir until it forms a golden-brown paste. Slowly pour in the milk, stirring constantly, and drop in the thyme sprigs.

The secret to the delicious gravy is the bone marrow melting off the bone into the white sauce.

Let the gravy simmer over medium-low heat until it thickens. Season with kosher salt and black pepper, and you’re good to go.

Assembly

Now, all that’s left to do is serve up your steak with gravy over the top and mashed potatoes and green beans on the side. Cheers to another great meal!

A close up of the fried steak smothered in the cream gravy, paired with mashed potatoes and green beans.

What to Serve with Chicken Fried Steak

As mentioned above, I like to pair this Southern favorite with mashed potatoes and green beans for dinner. It’s also a treat with hashbrowns and fried eggs when you’re craving a hearty breakfast. Don’t forget a drizzle of hot sauce if you like a spicy kick!

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Shop provisions

Storage and Reheating Instructions

Got leftovers? Store your breaded steak and gravy separately in an airtight container in the fridge. Reheat the steak on a baking sheet in the oven at 350F for 10–12 minutes to maintain that crispy texture. Warm the gravy in a small skillet over medium heat, adding a splash of milk if needed to thin it out.

More Fried Foods

FAQs for Chicken Fried Steak

What exactly is cube steak?

Cube steak is a tenderized cut of beef, typically made from top round or top sirloin cuts of meat. The name comes from the distinctive cube-shaped indentations on the meat created by a mechanical tenderizer.

Can I use canola oil instead of tallow?

Yes, you can but beef tallow is the better choice for frying chicken fried steak. Tallow has a higher smoke point, around 400F, which makes it ideal for high-heat cooking without breaking down or producing off-flavors.

It also adds a rich, beefy flavor that enhances the dish. Tallow helps achieve that crispier, golden-brown crust that you won’t want to miss. And, grassfed beef tallow is definitely the way to go.

What can I do if my gravy turns out too thick?

Whisk in a bit more whole milk or even chicken stock until it reaches your desired consistency.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
Chicken Fried Steak is Southern Comfort Food at its best. No need to go to Cracker Barrel when we can make it in our own backyard.
Print

Chicken Fried Steak

Chicken Fried Steak cooked up in my awesome Finex cast iron pan is Southern comfort food at its best.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Calories 4142kcal
Author Derek Wolf

Ingredients

Chicken Fried Steak:

  • 4 large Cube Steaks 8 oz each
  • 2 cups All Purpose Flour
  • 1 cup Buttermilk
  • 1/2 cup Cowboy Butter Rub
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 Fresh Egg
  • Beef Tallow for frying

Bone Marrow Gravy:

  • 3-4 Beef Marrow Bones
  • ½ cup All Purpose Flour
  • 2 cups Whole Milk
  • 2 Thyme Sprigs
  • Salt & Pepper to taste

Instructions

  • Pound your cube steak until about ⅛” thick.
  • In a wide bowl, whip together the eggs, baking powder, baking soda, buttermilk and Cowboy Butter Rub.
  • Place the flour on a wide plate by itself. Dip the beef in the flour, then egg wash and then back in the flour to cover. Repeat for all of your beef then place in the fridge for 1 hour to set.
  • Preheat your fire to medium high heat (about 350F).
  • Add your bone marrow to the grill to cook directly for 3-4 minutes until bubbling and done. I did marrow side down first, then flipped as it heated up. Pull off and set to the side.
  • Add your Finex Skillet with 2-3” of beef tallow to heat up till over 300F.
  • Add the beef one by one to fry until golden brown. Flip after about 2-3 minutes then keep cooking for another 2-3 minutes. Pull off once done and let rest.
  • Then discard used oil from the skillet and place back on the grill at medium-low heat.
  • Scrape in the bone marrow to the skillet along with the flour. Stir until well incorporated.
  • Stir in your milk slowly and bring to a simmer. Drop in the thyme, salt and pepper and continue to simmer until thickened (about 6-8 minutes).
  • Serve up your steak with gravy over the top and mashed potatoes and green beans on the side. Enjoy!

Video

Notes

The Origins of Chicken Fried Steak
Chicken Fried Steak is basically Texas ingenuity meets comfort food goals. Inspired by wiener schnitzel, German and Austrian immigrants brought the idea over in the 19th century, swapping veal for affordable cuts like cube steak.
The name comes from cooking it like fried chicken—breaded, battered, and fried to crispy perfection. Over time, it became a Southern diner classic, always served with creamy white gravy, mashed potatoes, and some green beans on the side. Simple, hearty, and totally iconic.

Nutrition

Calories: 4142kcal | Carbohydrates: 356g | Protein: 279g | Fat: 181g | Saturated Fat: 33g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.02g | Cholesterol: 800mg | Sodium: 2146mg | Potassium: 6076mg | Fiber: 60g | Sugar: 41g | Vitamin A: 3824IU | Vitamin C: 6mg | Calcium: 3101mg | Iron: 80mg

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]]> https://overthefirecooking.com/chicken-fried-steak/feed/ 1 Chicken Fried Steak_Cover Image Pouring Bone Marrow Gravy on Steak Heating Beef Tallow for Frying and Mixing Egg Wash New-rubs-1026-x-600-1024-×-400-px Flattening Steak Breading the Steak for Frying Frying Steak Making Bone Marrow Gravy Close up of Chicken Fried Steak FYR banner post (3) time to eat panko fried wild salmon Smoked and Fried Sticky Wings fried shrimp Smoked Chorizo Armadillo Eggs Fried Sticky Wings looking absolutely delicious. Fried Pork Belly Tacos Recipe cookbooks Chicken Fried Steak is Southern Comfort Food at its best. No need to go to Cracker Barrel when we can make it in our own backyard. Steak and Eggs with Cowboy Butter https://overthefirecooking.com/steak-and-eggs-with-cowboy-butter/ https://overthefirecooking.com/steak-and-eggs-with-cowboy-butter/#comments Mon, 11 Nov 2024 08:00:00 +0000 https://overthefirecooking.com/?p=31853 The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter.

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.

]]> The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter.

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. 

The breakfast skillet is a masterpiece that gets leveled up by savory and garlicky butter.

Table of Contents

Why You’ll Love Steak and Eggs with Cowboy Butter

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.

Ingredients Summary

To make this steak and eggs recipe, you’ll need to source some straightforward ingredients at the grocery store.

  • Steak – The main stars are hanger steak, Cowboy Butter Rub, a neutral oil, and then some farm-fresh eggs.
  • Roasted Potatoes – Parboiled diced potatoes, Cowboy Butter Rub, and neutral oil.
  • Cowboy Butter – You’ll mingle some unsalted butter, dijon mustard, minced garlic, parsley, sundried tomatoes, red pepper flakes, and kosher salt.

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

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. 

Ingredient tip: Neutral oil

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.

How to Make Cowboy Steak and Eggs with Cowboy Butter

Potato prep

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.

Steak and cowboy butter

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.

Steak and Eggs with Cowboy Butter feature my new Cowboy Butter Rub, an explosion of buttery, savory flavor in every sprinkle.

Skillet Time

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.

Hanger Steak when done right is an incredibly tasty cut of beef, perfect for Steak and Eggs.

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.

Taking the first bite of this recipe, my mouth is watering already. Steak, eggs, and potatoes with savory butter is so freakin' delicious!

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!

What to Serve with Steak and Eggs with Cowboy Butter

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.

More with Cowboy Butter

Leftovers and Reheating Instructions

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!

FAQs for Cowboy Butter Steak

Can I use a different cut of steak?

​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.

What’s the best way to store cowboy butter?

​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.

What is hanger steak anyway?

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!

Get stoked for life

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The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter.
Print

Steak and Eggs with Cowboy Butter

Steak and Eggs with Cowboy Butter is an easy brunch or breakfast recipe with juicy hanger steak bites, farm-fresh eggs, and crispy potatoes.
Course Breakfast, Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 736kcal
Author Derek Wolf

Ingredients

Steak:

  • 1 Whole Hanger Steak cubed
  • 2.5 tbsp Cowboy Butter Rub
  • 3-4 Farm Fresh Eggs
  • Neutral Oil as needed

Roasted Potatoes:

Cowboy Butter:

  • 1 cup Unsalted Butter melted
  • 1.5 tbsp Cowboy Butter Rub
  • 1.5 tbsp Dijon Mustard
  • 1.5 tbsp Minced Garlic
  • 1.5 tbsp Chopped Parsley
  • 1 tbsp Sundried Tomatoes chopped
  • 2 tsp Red Chili Flakes
  • Kosher Salt to taste

Instructions

Parboiled Potatoes:

  • Preheat your stove for high heat cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling.
  • When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes.

Steak, Eggs & Butter:

  • Slice your steaks into bite 1.5” pieces. Slather your steaks with oil and season thoroughly with my Cowboy Butter Rub. Set to the side.
  • In a bowl, mix together the ingredients for the cowboy butter and set to the side.
  • Get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking.
  • Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm.
  • Add the potatoes to the skillet and let cook for 5-7 minutes until they have browned and are crispy on the outside. When done, add the steak back to the skillet and make 3-4 divots for the eggs.
  • Crack the eggs into the skillet and cook to your desired liking. Right before you are done, drizzle the butter over the top of the skillet and pull off to cool.
  • Serve and enjoy!

Video

Notes

Ingredient Tip: Neutral Oil
For my neutral oil, I usually reach for canola oil, but lately, I’ve been all about avocado oil. It’s got a super high smoke point, making it perfect for high-heat cooking. Plus, seed oils are getting a bad rap for a reason—their high Omega-6 content may trigger inflammation. Avocado oil has only a small amount of Omega-6, making it a win for health, taste, and that all-important smoke point. If you’re on Keto or rocking a carnivore diet, avocado oil is gold for keeping things balanced at high temps. Want to level up even more? Cook your steak and potatoes in grass-fed beef tallow—it tastes amazing and has even less Omega-6.

Nutrition

Calories: 736kcal | Carbohydrates: 39g | Protein: 21g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 279mg | Sodium: 176mg | Potassium: 1079mg | Fiber: 13g | Sugar: 3g | Vitamin A: 2423IU | Vitamin C: 27mg | Calcium: 420mg | Iron: 11mg

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]]> https://overthefirecooking.com/steak-and-eggs-with-cowboy-butter/feed/ 1 Steak and Eggs with Cowboy Butter_Cover Image New-rubs-1026-x-600-1024-×-400-px Seasoned Steak and Butter The Raw and Cooked Steak A Forkful of Potatoes and Steak Cowboy Butter Sliders Cowboy butter steak taco The Cowboy Butter Burger is the ultimate bite. Steak Pinwheels with Cowboy Butter The tender steak and juicy shrimp are dipped in the Cowboy Butter, which is next level freakin' delicious! Slicing into the grilled ribeye with cowboy butter. FYR banner post (3) The Cowboy breakfast skillet is a masterpiece that gets leveled up by savory and garlicky Cowboy Butter. The Best Taco Recipes https://overthefirecooking.com/taco-recipes/ https://overthefirecooking.com/taco-recipes/#respond Wed, 07 Aug 2024 08:00:00 +0000 https://overthefirecooking.com/?p=30015 Pulled pork elote tacos

There’s no party like a taco party. And I say that because every taco night feels like a party, especially…

The post The Best Taco Recipes appeared first on Over The Fire Cooking.

]]> Pulled pork elote tacos

There’s no party like a taco party. And I say that because every taco night feels like a party, especially with the best taco recipes. Warm tortillas, freakin’ delicious proteins, your favorite toppings — it doesn’t get much better than that.

Pulled pork elote tacos sitting on a serving plate.

That’s probably why I’ve made many, many taco recipes over the years. So, I’ve rounded up my favorite taco recipes so you can find your go-to Taco Tuesday dinner. 

Table of Contents

Why You’ll Love These Taco Recipes

First, I’ll start with what I love about tacos. It’s because you can go all-out a special occasion, make an easy recipe for family dinner or just throw together your favorite homemade tacos for any meal. Breakfast tacos or burritos, anyone? There’s really something for everyone!

Steak tacos ready to eat

And that something for everyone extends to how much you can vary tacos. You can go with corn tortillas and flour tortillas, or even crispy shells. You can cook up steak tacos, tacos al pastor, chicken tinga tacos, a smashburger take on classic ground beef tacos, fish tacos, shrimp tacos and so much more.

Then, don’t even get me started on the ways you can create your own taco seasoning mix or put out a variety of toppings — the possibilities are endless. 

Tips for Making the Best Tacos

​With all this variation, you want to make sure you’re set up for success. Here are my suggestions to make sure you deliver the best taco night. 

  • Tortillas: First, you’ve got to decide if you’re going with soft shells or hard taco shells. I’m a soft corn tortilla guy myself, given the texture, flavor and ability to prepare them according to your personal preference. Whether you’re using corn tortillas or flour tortillas, make sure you heat them up in a dry skillet first so they don’t break on you. Dumping the contents of your perfect taco all over your plate before you even take a bit is the worst!
  • Proteins: When you’re picking your protein, double-check the cooking time. Ingredients like pork shoulder or chicken thighs will take longer than steak (though check your marinating times!), ground beef, ground chicken or fish taco recipes. So, make sure you’re allowing the right amount of time to cook your delicious taco filling.
  • Toppings: Here’s where your imagination can run wild. Refried beans, sour cream, pico de gallo, cotija cheese, diced red onion, fresh cilantro, avocado — the list goes on. Don’t forget the lime wedges and your favorite FYR hot sauce!
  • Seasonings: For homemade taco seasoning, chili powder, garlic powder, onion powder and ground cumin are great to have on hand, plus chiles to kick up the heat a notch. 
Holding up the grilled steak elote!

A Note on Chiles

​There are tons of different types of chiles out there. To make sure you’ve got the right spice level so you hit family favorite status, you can always check the spice level of chiles on the Scoville scale. The Scoville scale, named for Wilbur Scoville, measures the heat level in hot peppers. Good old Wilbur’s scale ranges from 0 to 16 million Scoville Heat Units (SHU). Zero is no heat, 16 million is burn your mouth maximum heat. Pick your chiles accordingly! 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Shop provisions

My Favorite Taco Recipes

Without further ado, let’s dive into these taco recipes. ​Buckle up, because we’re about to find your new favorite taco recipe!

Beef Taco Recipes

Cowboy butter steak taco

Cowboy Butter Steak Tacos

Cowboy butter steak tacos are another way to use this spicy garlic herb butter, which is freakin' delicious on everything.
View Recipe
Grilled Steak Elote Tacos

Grilled Steak Elote Tacos

For your next cookout, make some flavor-packed Grilled Steak Elote Tacos—the popular Mexican street food you can make in your own backyard.
View Recipe
Steak tacos ready to eat

Steak Tacos with Corn Salsa

The next time you're on the road, skip the PB&Js and fire up your portable grill to make the best Steak Tacos with Corn Salsa.
View Recipe
Crispy Cheese Tortilla Beef Tacos

Crispy Cheese Tortilla Beef Tacos

Are you a flour or corn tortilla kind of person? I like both, but you know what is also amazing, Crispy Cheese Tortilla Beef Tacos!
View Recipe
Quesabirria tacos ready to devour.

Quesabirria Tacos

Nothing like these Quesabirria Tacos to brighten up a rainy day here in Nashville! Braised beef and cheese turned taco. Delicious!
View Recipe
Cheese Gordita Crunch.

Cheesy Gordita Crunch

Cheesy Gordita Crunch tacos are the best copycat recipe! Insted of ground beef, a spicy grilled steak, with the best flavor, gets tucked into a a crispy tortilla stuffed into a soft tortilla with melty cheese.
View Recipe
dirty skirt steak on the coals

Dirty Skirt Steak Tacos

Skirt steak tacos made right on the coals topped with limes, cilantro, and other delicious ingredients.
View Recipe
Close up of a Grilled Steak Vampiro Taco ready to eat!

Grilled Steak Vampiro Tacos

Grilled Steak Vampiro Tacos for the vampires… and humans too! Happy Halloween.
View Recipe
Carne Asada Breakfast Tacos

Carne Asada Breakfast Tacos

Nothing like a Carne Asada Breakfast Tacos recipe to get your day started on the right foot! Topped with a fried egg, you're sure to love them!
View Recipe
Smoked Carnitas Tacos

Smoked Carnitas Tacos

Want to crush the taco world? These Smoked Carnitas Tacos are absolutely delicious when using some Reynolds Wrap® Heavy Duty Aluminum Foil!
View Recipe
Cheeseburger Tacos

Cheeseburger Tacos

View Recipe
A finished steak and egg taco, ready to eat

Steak and Egg Tacos

These steak and egg tacos are delicious for any meal, thanks to perfectly grilled ribeyes, fried eggs and smoked cilantro chimichurri.
View Recipe
The Steak Bite Tacos on a sizzling griddle.

Steak Bite Tacos

These freakin' delicious steak bite tacos are buttery and savory all at once. Perfect quick and simple recipe for taco night!
View Recipe
This is a close-up of the Marry Me Steak Tacos, a riff on the viral Marry Me Steak Pasta recipe.

Marry Me Steak Tacos

If you fell hard for the viral Marry Me Steak Pasta recipe, you'll love Marry Me Steak Tacos. Grilled filet mignon, a creamy sun-dried tomato garlic sauce, and melty cheese create a masterpiece that will have everyone at your table saying "Yes!"
View Recipe
The Chili Oil Tacos are insanely delicious and taste even better than they look here lined up on the plate.

Chili Oil Tacos

These steak bite tacos with jalapeño chili oil are bold, customizable, and perfect with other meats, including chicken, pork, or ground beef.
View Recipe

Pork Taco Recipes

Tacos Al Pastor is a showstopper that adds more excitement to Taco Tuesday.

Tacos Al Pastor

This showstopper of a taco recipe features marinated pork and an infusion of fresh flavors from the chile-pineapple marinade and homemade jalapeno salsa. 
View Recipe
Al Pastor Pork Belly Tacos served on a platter.

Al Pastor Pork Belly Tacos

Al Pastor Pork Belly Tacos
View Recipe
Crispy BBQ Pulled Pork Tacos garnished and sitting on a serving platter.

Crispy BBQ Pork Tacos

Crispy BBQ Pork Tacos for a delicious treat, or meal!
View Recipe
Hatch Chile Mezcal Pork Tacos

Hatch Chile Mezcal Pork Tacos

Anybody else up for cooking a pile of pork slices on a rotating spit? Taking our tacos to the next level with this Hatch Chile Mezcal Pork Tacos recipe!
View Recipe
Pulled Pork Elote Tacos assembled so that we can go serve them.

Pulled Pork Elote Tacos

Pulled Pork Elote Tacos
View Recipe
Fried Pork Belly Tacos Recipe

Fried Pork Belly Tacos

Fried Pork Belly Tacos with a fresh salsa and avocado cream sauce are so freaking delicious.
View Recipe
A close up shot of Chorizo Smash Tacos so you can see the fixings inside.

Chorizo Smash Tacos

Chorizo Smash Tacos for a fun, Taco Tuesday dinner that can be enjoyed any night of the week.
View Recipe
Epic Chorizo Tacos

Chorizo Tacos

Want something epic? These Epic Chorizo Tacos are the ticket for some backyard deliciousness.
View Recipe
A hand holding a plate with three Spanish garlic tacos, with pork skirt steak, Manchego cheese and garlic herb sauce

Spanish Garlic Tacos

My Spanish garlic tacos may not be traditional, but the tender pork skirt steak, Manchego cheese and garlic oil make these freakin' delicious.
View Recipe

Seafood and Fish Taco Recipes

Crispy Steak and Shrimp Tacos served on a plate.

Crispy Steak and Shrimp Tacos

Crispy Steak and Shrimp Tacos for a savory, crispy taco experience.
View Recipe
grilled shrimp tacos

Grilled Shrimp Tacos

Try some delicious grilled shrimp tacos over some hot Cowboy Charcoal. They are sure to make your grilling a night to remember all year round.
View Recipe
Shrimp "Al Pastor" garnished and plated ready to eat.

Shrimp “Al Pastor” Tacos

Shrimp “Al Pastor” Tacos for an "Al Pastor" take on shrimp.
View Recipe
A Surf and Turf Smashburger Taco being held up close to the camera so you can see it's different ingredients.

Surf and Turf Smashburger Tacos

Surf and Turf Smashburger Tacos for the best of the land and sea in a taco.
View Recipe
Salmon Al Pastor Tacos are served!

Salmon Al Pastor Tacos

Salmon Al Pastor Tacos for a dinner that's sure to be a fan favorite!
View Recipe

Lamb Taco Recipes

american lamb tacos al pastor

American Lamb Tacos Al Pastor

Try my edited version of the Classic Tacos Al Pastor with Lamb meat instead. Juicy, tangy and perfect for tacos!
View Recipe
Barbacoa Lamb Tacos

Barbacoa Lamb Tacos

Barbacoa Lamb Tacos are the triple threat of deliciousness: tender, juicy and packed with flavor! Here's how to make it your next dinner.
View Recipe

What to Serve with the Best Taco Recipes

The possibilities for taco side dishes are almost as endless as the tacos themselves. Given that, chips and salsa, Mexican rice or cilantro-lime rice, a simple slaw with lots of green onions and lime juice are all great options. Finally, add in a classic margarita and your taco party is complete. 

Quesabirria tacos with lime wedges and dipping sauce

Leftovers and Reheating

Keep your filling in an airtight container in the fridge for three days. Some proteins, like pork shoulder or brisket, taste even better the day after you make them. When you’re reheating, you want to make sure the meat doesn’t dry out. The best way to do this is to reheat in a large skillet over medium heat with a little bit of liquid. 

More Recipe Roundups!

FAQs

Can I make these taco recipes in a slow cooker? 

​For the longer-cooking proteins like pork shoulder, chicken thighs or brisket, definitely! But I’d stick to stovetop for quicker-cooking ones like steak, ground beef, fish or shrimp.

How do I adjust the spice level? 

For chiles, you can remove the ribs and seeds to take the heat down a notch (or keep ’em in if that’s what you’re into). That’s because the ribs and seeds are where most of the spice lives. You can also reduce or increase the amount of chiles or spicy pantry ingredients like chili powder.

Should I use corn or flour tortillas? 

​I’m sure people could spend hours debating this one. Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. Then, flour tortillas are softer and sweeter. My opinion: you can’t really go wrong.

Get The Cookbooks!

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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

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]]> https://overthefirecooking.com/taco-recipes/feed/ 0 A_IMG_3769-2 G_IMG_2987-2-scaled Cover-Image-4 FYR banner post (3) Cowboy butter steak taco Grilled Steak Elote Tacos Steak tacos ready to eat Crispy Cheese Tortilla Beef Tacos Quesabirria tacos ready to devour. Cheese Gordita Crunch. dirty skirt steak on the coals Close up of a Grilled Steak Vampiro Taco ready to eat! Carne Asada Breakfast Tacos Smoked Carnitas Tacos Cheeseburger Tacos A finished steak and egg taco, ready to eat The Steak Bite Tacos on a sizzling griddle. This is a close-up of the Marry Me Steak Tacos, a riff on the viral Marry Me Steak Pasta recipe. The Chili Oil Tacos are insanely delicious and taste even better than they look here lined up on the plate. Tacos Al Pastor is a showstopper that adds more excitement to Taco Tuesday. Al Pastor Pork Belly Tacos served on a platter. Crispy BBQ Pulled Pork Tacos garnished and sitting on a serving platter. Hatch Chile Mezcal Pork Tacos Pulled Pork Elote Tacos assembled so that we can go serve them. Fried Pork Belly Tacos Recipe A close up shot of Chorizo Smash Tacos so you can see the fixings inside. Epic Chorizo Tacos A hand holding a plate with three Spanish garlic tacos, with pork skirt steak, Manchego cheese and garlic herb sauce Crispy Steak and Shrimp Tacos served on a plate. grilled shrimp tacos Shrimp "Al Pastor" garnished and plated ready to eat. A Surf and Turf Smashburger Taco being held up close to the camera so you can see it's different ingredients. Salmon Al Pastor Tacos are served! american lamb tacos al pastor Barbacoa Lamb Tacos H_IMG_5569-2-scaled Animal Style Burgers assembled and served. The best chicken wings have a crackly skin and tender meat. BBQ Burnt Ends in a foil container. Ribs on the smoker. French onion steak pinwheels, plated. cookbooks Steak and Egg Tacos https://overthefirecooking.com/steak-and-egg-tacos/ https://overthefirecooking.com/steak-and-egg-tacos/#respond Fri, 26 Jul 2024 08:00:00 +0000 https://overthefirecooking.com/?p=30094 A finished steak and egg taco, ready to eat

I’ve professed my love for tacos many times, which is why I’m stoked to introduce you to my recipe for…

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]]> A finished steak and egg taco, ready to eat

I’ve professed my love for tacos many times, which is why I’m stoked to introduce you to my recipe for steak and egg tacos. Beyond tacos being so freakin’ delicious, they’re also so freakin’ versatile. Any meal, any topping, any filling — it’s happiness wrapped in a tortilla. That’s why these steak and egg tacos can be a fun breakfast tacos recipe, or really for any time. Breakfast for dinner, anyone?!

A steak and egg taco being held up to the camera so you can see the egg yolk running down the taco.

The steak in these tacos is next level thanks to Cowboy Charcoal, which burns super hot and clean and is really simple to use. Because it burns so cleanly, the company’s lump charcoal works perfectly for the smoked cilantro chimichurri in this recipe. I’ve gotten really into making smoked butters and chimichurri to boost the smoke flavor in my grilling recipes. When it comes to dropping in coals to flavor the butter, I’m always reaching for Cowboy Charcoal.

Post sponsored by Cowboy Charcoal

Table of Contents

​Why You’ll Love Steak and Egg Tacos

These steak tacos get extra oomph in the flavor department thanks to fried eggs, shredded cheese and smoked cilantro chimichurri. Overall, the chimichurri sauce is a great way to add fresh, herby notes to the steak and eggs. A salsa verde would be delicious on these tacos as well!

For more delicious recipes with chimichurri, check out my Chimichurri Burger, Chimichurri Steak Sliders, Chimichurri Steak and Shrimp and Chimichurri Steak Sandwich. I’ve also compiled a list of my best chimichurri recipes, if you want to take a gander at all different variations of chimichurri and the ways I’ve used it!

Steak and Egg Tacos Ingredients

Seasoning ribeye steaks with FYR BLK Hot Sauce and Bourbon Prime seasoning.
  • Steak: ​We’ll grill a whole ribeye steak (or two, depending on the size of your crowd or your hunger), seasoned with my Bourbon Prime Rub and FYR BLK Hot Sauce as a binder. 
  • Eggs: ​Grab three or four fresh ones, canola oil for frying, and Everything Bagel Rub for a pit of flavoring, if that sounds good to your tastebuds. 
  • Smoked Cilantro Chimichurri: This version of one of South America’s most beloved cowboy cooking sauces uses parsley, cilantro, red wine vinegar, garlic cloves, red onion, red chili flakes and olive oil to pack an extra flavor punch. 
  • Taco Fixings: Because you can’t have proper tacos without corn tortillas, shredded cheddar cheese and FYR Red Hot Sauce. 

Easy Salsa Verde

I know you’re going to love the smoked cilantro chimichurri in this recipe. But, if it’s your fourth or fifth time making these tacos and you want to try a different sauce, here’s a simple take on salsa verde. First, place your cast iron skillet on the grill on medium-high heat, then throw in about a pound of tomatillos (take the husks off first!), half an onion and a sliced jalapeño. Let those veggies grill roast for about 5 minutes, until they’re nice and caramelized. Once they’re finished cooking, blend in a food processor with a handful of cilantro, a couple tablespoons of lime juice and a couple garlic cloves. Serve and enjoy with these tacos, scrambled eggs, chips and more!

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How to Make Steak and Egg Tacos

These are way more than just egg breakfast tacos. Let’s get grilling, frying and smoking! 

Grilling the Steak

First, slather your 1-2 ribeye steaks with 3 tablespoons of Bourbon Prime Rub and enough FYR BLK Hot Sauce to act as a binder. Then, season the ribeye steak with kosher salt, black pepper and garlic powder. 

The ribeye on the grill over the coals and then it being sliced up on a cutting board.

Next, preheat your fire to high heat (around 450 degrees) for direct grilling. Place beef on the grill for about 4-5 minutes of cooking time per side, or until your meat thermometer reads 125 degrees internal temperature. Once the steaks reach temperature, pull the steaks off and let them rest for 10 minutes. Once the resting time is up, thinly slice your steaks.

Frying the Eggs

Add a heavy nonstick skillet — preferably cast iron — to the grill and wait until it’s smoking hot. Then, add some canola oil to coat the pan and let the oil heat until it’s smoking as well. Drop in your 3-4 eggs and fry ’em up to your liking. Finally, top the eggs with Everything Bagel Rub if you desire.

Frying eggs and toasting tortillas on the grill with some cowboy charcoal.

Making the Chimichurri Sauce

First, add all the ingredients for the chimichurri — 1/2 cup chopped parsley, 1/2 cup chopped cilantro, 1/4 cup red wine vinegar, 4-6 minced garlic cloves, 2 tablespoons of finely diced red onion, 1 tablespoon of red chili flakes, kosher salt to taste and olive oil to reach your desired consistency — to a mason jar. Then, toss in a smoldering Cowboy Charcoal coal from the fire (ideally white hot). Cover the jar quickly to encapsulate the smoke, then set it to the side to marinate for 20-30 minutes. Once you’ve reached the end of the marinating time, remove the coal.

Assembling the Steak and Egg Tacos

For the finishing touch on our steak and egg tacos, add a cast iron skillet to the grill over medium heat to preheat. Next, add a tortilla and cook one side, then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.

Smoked chimichurri and steak and egg taco assembly

Pull the tortilla off the skillet and open it up. Add sliced steak, a fried egg and drizzle the chimichurri on top. Finish with some FYR RED Hot Sauce if you desire. Serve and enjoy!

What to Serve with Steak and Egg Tacos

You could go full breakfast here with hash browns! Or, if it’s lunch or dinner time, try Mexican rice or cilantro-lime rice, tangy slaw or even some grilled shishito peppers. 

If you love tacos, make sure to check out my roundup of all my best tacos recipes!

How ‘Bout Eggs?!

Leftovers and Reheating

If you have leftover steak tacos, store the steak and individual components separately in airtight containers in your fridge. To reheat, warm up slices of steak and tortillas in a hot skillet until heated through. Assemble your tacos with more of your favorite taco toppings. Enjoy within 2-3 days.

Store the smoked chimichurri sauce in its mason jar in the fridge. Keep it up for a week to add flavor to any other meals you’re making. 

A finished steak and egg taco, ready to eat

FAQs

​Can I use a different type of steak?

Definitely! Skirt steak, flank steak, top sirloin steak are all good options for steak and egg tacos. Check out my recommendations for how to cook other types of steak in The Best Grilled Steak Recipes.

I think cilantro tastes like soap. What other herbs can I use instead? 

This is totally a thing! If you don’t like cilantro, feel free to use all parsley in this steak and egg taco recipe. You can also toss in some fresh oregano for extra flavor.

Where can I find Cowboy Charcoal? 

Cowboy Charcoal has built a well-earned reputation as some of the cleanest and best stuff around, so you can find it almost anywhere. Check out the company’s store locator to see which hardware stores carry it near you.

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A finished steak and egg taco, ready to eat
Print

Steak and Egg Tacos

These steak and egg tacos are delicious for any meal, thanks to perfectly grilled ribeyes, fried eggs and smoked cilantro chimichurri.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 192kcal
Author Derek Wolf

Ingredients

Steak:

Eggs:

  • 3-4 Fresh Eggs
  • Everything Bagel Rub optional
  • Canola Oil as needed

Smoked Cilantro Chimichurri:

  • ½ cup Parsley chopped
  • 1/2 cup Cilantro chopped
  • ¼ cup Red Wine Vinegar
  • 4-6 Garlic Cloves minced
  • 2 tbsp Red Onions finely diced
  • 1 tbsp Red Chili Flakes
  • Olive Oil to desired consistency
  • Salt to taste

Tacos:

Instructions

Steak & Eggs:

  • Begin by slathering your steak in FYR BLK Hot Sauce and seasoning with salt, pepper and garlic powder.
  • Preheat your fire to high heat (around 450F) for direct grilling.
  • Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, thinly slice your steaks.
  • Add a cast iron skillet to the grill and wait until it’s smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire.

Smoked Cilantro Chimichurri:

  • Add all the ingredients for the chimichurri to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Pull out the coal once done.

Tacos:

  • Add a cast iron skillet over medium heat to preheat.
  • Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
  • Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some FYR RED Hot Sauce if you desire. Serve and enjoy!

Video

Notes

Easy Salsa Verde
I know you’re going to love the smoked cilantro chimichurri in this recipe. But, if it’s your fourth or fifth time making these tacos and you want to try a different sauce, here’s a simple take on salsa verde. First, place your cast iron skillet on the grill on medium-high heat, then throw in about a pound of tomatillos (take the husks off first!), half an onion and a sliced jalapeño. Let those veggies grill roast for about 5 minutes, until they’re nice and caramelized. Once they’re finished cooking, blend in a food processor with a handful of cilantro, a couple tablespoons of lime juice and a couple garlic cloves. Serve and enjoy with these tacos, scrambled eggs, chips and more!

Nutrition

Calories: 192kcal | Carbohydrates: 5g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 117mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1626IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 4mg

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]]> https://overthefirecooking.com/steak-and-egg-tacos/feed/ 0 Cover Image Untitled (23 × 24 in) FYR banner post (3) Untitled (23 × 24 in)-3 Untitled (23 × 24 in)-4 Untitled (23 × 24 in)-5 Steak and Eggs with Crispy Green Chili Oil cherry chipotle ham steak and eggs Bourbon Prime Steak and Eggs a skillet filled with steak and chili oil eggs by a fire lets eat steak and eggs Steak Bites with eggs and crispy potatoes. A_IMG_3593-2 cookbooks A finished steak and egg taco, ready to eat Steak Bites with Smoked Chimichurri https://overthefirecooking.com/steak-bites-with-smoked-chimichurri/ https://overthefirecooking.com/steak-bites-with-smoked-chimichurri/#comments Wed, 29 May 2024 08:00:00 +0000 https://overthefirecooking.com/?p=28774 Steak Bites with Smoked Chimichurri

Get your tastebuds ready for the ultimate comfort food because I’m making Steak Bites with Smoked Chimichurri today. This isn’t…

The post Steak Bites with Smoked Chimichurri appeared first on Over The Fire Cooking.

]]> Steak Bites with Smoked Chimichurri

Get your tastebuds ready for the ultimate comfort food because I’m making Steak Bites with Smoked Chimichurri today. This isn’t your typical steak, egg and potato recipe—the smoked chimichurri sauce is the star. And, when I say smoked, I mean it! We’ll take a smoldering hot lump of hardwood right from the fire and place it directly in a Mason jar with the sauce.

The Smoked Chimichurri is created when a hot hardwood coal is dropped into the jar and covered.

I know it sounds risky, but trust me, some sort of alchemy happens when the smoke mingles with the ingredients. After I first saw my buddy @Salvalacocina doing it, I knew I had to give it a shot. He said it was crazy, and he was right—it’s crazy good!

Invest in the best charcoal

Here’s a pro tip for getting the best results from your backyard grilling every time: head over to Cowboy Charcoal. They make a full range of all-natural hardwood charcoals that always deliver an authentic smoky taste. Made without chemicals or additives, it’s perfect for adding smoky flavor to our chimichurri sauce and to the steak bites. Trust me, you won’t go back once you try Cowboy Charcoal!

Table of Contents

Why You’ll Love Steak Bites with Smoked Chimichurri

The smoky chimichurri sauce is a great way to enhance the flavor of steak bites, farm-fresh eggs and potatoes. The flavorful smoky sauce on the perfectly cooked steak, eggs, and potatoes is more than a meal—it’s an epic experience! It’s also a straightforward breakfast recipe that you can turn into a simple dinner or lunch any time of year.

While I normally think of Grilled Skirt Steak with Chimichurri as the most classic use for the sauce, I’ve also stuffed chimichurri into a picanha, made a bone marrow chimichurri and used it for a chimichurri marinated tri tip recipe! It’s a very versatile sauce, and one that you should definitely add to your saucy arsenal.

Steak Recipe Ingredients Run Down 

  • Juicy Steak Bites – I went with ribeye steak for the tasty bite size pieces. To season the steaks, you’ll need your favorite vegetable oil (canola oil, avocado oil or extra-virgin olive oil all work) and my favorite Mesquite Peppercorn Lager seasoning. 

Add flavor to everything you’re cooking

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  • Fried Eggs – Farm fresh eggs from happy free-ranging hens might cost a dollar or two more, but they are so worth it. The yolks pop with a deeper orange color, and they taste way better. Most grocery stores carry them these days. 
  • Crispy Potatoes – Your favorite variety of potatoes is seasoned with kosher salt, black pepper and garlic powder. 
  • Smoked Chimichurri – Gather up your fresh parsley, garlic cloves, olive oil, red wine vinegar, oregano, red pepper flakes, salt and pepper to make the smoked sauce that marries all the ingredients together.
Steak Bites with Smoked Chimichurri is an epic complete meal and comfort food dish.

Alrighty, now that we know which simple ingredients we need from the store, let’s dive into the step-by-step instructions for making the recipe. 

How to make Steak Bites with Smoked Chimichurri

Smoked Chimichurri Prep Time

First, let’s start by prepping the epic smoked chimichurri sauce. Grab a Mason jar (or other covered container). Add some dried oregano, a generous pinch of red pepper flakes and hot water. Let this mixture steep for about 5 minutes. This allows for a “flowering”—otherwise known as a rehydration of the herbs—to amp up their flavor. 

The Smoked Chimichuri sauce is prepared in the Mason jar.

Next, add all the chimichurri ingredients to the jar. With your tongs, grab a smoldering, white-hot piece of hardwood from the fire and place it carefully into the jar. Quickly cover the container to trap the smoke inside, and then set it aside for 20-30 minutes. This will give your chimichurri that unique smoky flavor that I can’t stop talking about—because it’s so freakin’ delicious! 

You could also use this sauce to make a Chimichurri Steak Sandwich with it’s added smoky flare! If the charcoal addition is off-putting to you, give my Steak and Eggs with Charred Scallion Chimichurri because it’s very similar to this recipe, but with a different chimichurri. If you’re a land and sea meat over, I can also say that chimichurri works well with steak and shrimp!

Steak Skillet

Now, let’s move on to making the steak bites. Slice your room temperature ribeyes into 1.5-inch steak cubes. Slather those bad boys with oil and season them generously with my Mesquite Peppercorn Lager rub.

The potatoes are cubed on the cutting board, and the ribeyes are sliced into cubes.

If you don’t have this tasty seasoning yet, sprinkle the steaks with kosher salt, black pepper and garlic powder. Set the seasoned steaks aside and fire up your grill. Let it reach a medium-high heat of around 375 degrees F. Place an oiled cast iron skillet on the fire to preheat for about 2 minutes. 

Once the skillet is ready to go, add your steak bites in a single layer and cook them for about 1.5 minutes on each side. When they’re perfectly seared, pull them off the heat and keep them warm. 

The steak is cooked in a cast-iron skilled over the Breeo grill.

Next, add the diced potatoes to the skillet. Let them cook for 15-20 minutes until they’re browned and crispy on the outside, but soft on the inside. When the potatoes are done, add the steak bites back to the skillet and make small divots for the eggs. We love a steak and egg situation, especially when it involves potatoes!

Divots are made for the farm-fresh eggs to cook alongside the potatoes.

Crack the eggs into the skillet and cook them to your desired level of doneness. Right before finishing, drizzle the smoked chimichurri over the steak, eggs, and potatoes. Just don’t forget to remove the charcoal ember from the chimichurri sauce before doing so!

Once everything is cooked to perfection, pull the skillet off the heat and let it cool slightly.

Finally, the feast is ready to devour. The only thing left to do is enjoy the complex flavors in your smoked chimichurri masterpiece. Cheers! 

What to Serve with Steak Bites with Smoked Chimichurri

The Steak Bites with Smoked Chimichurri recipe creates a complete meal unto itself, so there’s no urgent need to add more of your favorite sides. However, you could easily complement this dish with some crusty French bread and some softened garlic butter. 

If you love skillet meals as much as I do, you may want to hope over to these recipes: Country Breakfast Skillet, Grilled Steak with Skillet Potatoes, Ron Swanson Breakfast Skillet, Southwestern Breakfast Skillet, Chipotle Coffee Rub Steak & Eggs Skillet.

The completed dish sizzling over the fire.

Leftovers & Reheating

While I don’t recommend saving any leftover eggs, the steak and potatoes can be wrapped tightly in aluminum foil and stored in an airtight container for up to 3 days. Keep the chimichurri in its Mason jar and keep it up for a week to add flavor to any other meals you are making. 

Make chimichurri sandwiches with leftover steak, or reheat the steak and potatoes in a cast-iron skillet over medium heat. Add some oil to prevent sticking and cook until they are warmed through about 5-7 minutes. You could also throw them in the air fryer for 10 minutes. 

More with Chimichurri

FAQs for Steak Bites with Smoked Chimichurri

Can I use another cut of steak other than ribeye for the steak bites?

Absolutely! While ribeye is a fantastic choice due to its marbling and flavor, you can definitely use other cuts of steak. Sirloin steak tips, filet mignon, or New York strip steak are great alternatives that will work well for steak bites. Just make sure to adjust the cooking time accordingly, as leaner cuts may cook faster and can dry out if overcooked.

Should I blend the chimichurri sauce in a food processor? 

For this recipe, we’re keeping the sauce rustic, so there’s no need to make it smooth. We want to taste the pieces of hydrated oregano and leaves of fresh parsley in every bite. 

Can I use any kind of charcoal to go inside the chimichurri sauce jar? 

Great question! Make sure to avoid using charcoal briquettes that contain additives or lighter fluid, as they can impart unwanted flavors to the sauce. Instead, opt for natural lump charcoal or hardwood chunks, which will provide a clean, smoky flavor without any added chemicals. Always exercise caution when handling hot charcoal.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Shop provisions
Steak Bites with Smoked Chimichurri
Print

Steak Bites with Smoked Chimichurri

Steak Bites with Smoked Chimichurri isn't your typical steak, egg, and potato recipe – the smoked chimichurri sauce is the hero!
Course Breakfast, Brunch, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 970kcal
Author Derek Wolf

Ingredients

Steak:

Eggs:

  • 3-4 Farm Fresh Eggs

Potatoes:

  • 1.5 cups Diced Potatoes
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • Neutral Oil as needed

Smoked Chimichurri:

  • 1.5 cups Parsley chopped
  • 3-4 cloves Garlic minced
  • 1.25 cups Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1/8 cup Hot Water
  • 1 tbsp Dried Oregano
  • 1 tsp of Red Pepper Flakes
  • Salt & Pepper to taste

Instructions

Smoked Chimichurri:

  • Add the oregano, red chili flakes and hot water to a Mason jar and let steep for 5 minutes.
  • Add all the ingredients for the chimichurri to the Mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to let the smoke infuse for 20-30 minutes.

Steak Skillet:

  • Slice your steaks into 1.5” bite sized pieces.
  • Slather your steaks with oil and season thoroughly with my Mesquite Peppercorn Lager rub or your favorite beef rub. Set to the side.
  • Get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking.
  • Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm.
  • Add the potatoes to the skillet and let cook for 15-20 minutes until they have browned and are crispy on the outside but soft on the inside.
  • When done, add the steak back to the skillet and make 3-4 divots for the eggs.
  • Crack the eggs into the skillet and cook to your desired liking. Right before you are done, drizzle the Smoked Chimichurri over the top of the skillet and pull off to cool.
  • Serve and enjoy!

Video

Notes

ProTip: Invest in the best charcoal
Here’s a pro tip for getting the best results from your backyard grilling every time: head over to Cowboy Charcoal. They make a full range of all-natural hardwood charcoals that always deliver an authentic smoky taste. Made without chemicals or additives, it’s perfect for adding smoky flavor to our chimichurri sauce and to the steak bites. Trust me, you won’t go back once you try Cowboy Charcoal!

Nutrition

Calories: 970kcal | Carbohydrates: 20g | Protein: 30g | Fat: 87g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 58g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 717mg | Potassium: 903mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2265IU | Vitamin C: 48mg | Calcium: 99mg | Iron: 6mg

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]]> https://overthefirecooking.com/steak-bites-with-smoked-chimichurri/feed/ 2 Cover-Image-4 New-rubs-1026-x-600-1024-×-400-px Ingredients-Photo-3 Untitled-23-×-24-in-2-2 Untitled-23-×-24-in-12 Untitled-23-×-24-in-3-1 Untitled-23-×-24-in-4-1 Before FAQ Section Wagyu Secreto Steak with Roasted Chimichurri Smoked Picanha with Spicy Smoked Chimichurri Fire Baked Chimichurri chicken wings cooked in a pizza oven ready to serve. smoked sausage chimichurri sandwich Brazilian Steaks with Habanero Chimichurri sliced and topped with the chimichurri. Spiced Lamb Kebabs with Mint Chimichurri on the grill with flames in the background. FYR banner post (3) Steak Bites with Smoked Chimichurri Pork Belly Cinnamon Rolls https://overthefirecooking.com/pork-belly-cinnamon-rolls/ https://overthefirecooking.com/pork-belly-cinnamon-rolls/#comments Fri, 05 Jan 2024 08:00:00 +0000 https://overthefirecooking.com/?p=26118 Pork Belly Cinnamon Rolls getting iced before serving.

This Pork Belly Cinnamon Rolls recipe is my idea of pure fun. Inspired by my good friend @jortskitchen, we will…

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]]> Pork Belly Cinnamon Rolls getting iced before serving.

This Pork Belly Cinnamon Rolls recipe is my idea of pure fun. Inspired by my good friend @jortskitchen, we will turn pork belly burnt ends into pinwheels. Fileting the pork belly in half helps get a tight cinnamon roll shape. It’s a savory twist (a big one!) on the classic breakfast rolls. Whether you make this recipe today or next week, you’re gonna love it!

Pork Belly Cinnamon Rolls getting iced before serving.

Heads up, make sure to control the temperature in the grill and add some foil under the grill gates so we can catch the all fat drippings. 

The vanilla icing is optional, but man, do I recommend it! The sweet and salty is so freakin’ delicious.

Table of Contents

Why You’ll Love Smoked Pork Belly Cinnamon Rolls

This recipe combines some of my favorites: pork belly, maple bourbon rub, brown sugar, and a touch of real Bourbon. 

Shredding one of the pork belly cinnamon rolls so that you can see how tender they are.

Ingredients

  • Pork Belly – skin off, we’ll filet it open before sprinkling it with our filling and rolling it up for that classic cinnamon roll spiral.
  • Maple Bourbon Rub – this maple syrup-inspired rub has a touch of smoky sweetness
  • Brown Sugar – The molasses left on the sugar makes it so perfect for pairing with pork belly. 

Add flavor to everything you’re cooking

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the Glaze

  • Unsalted butter – You’ll need a cup, which is two sticks of butter for this recipe. 
  • Brown Sugar – No cinnamon roll glaze would be complete without brown sugar. 
  • Cinnamon – That sweet, spiced flavor that packs a punch. We simply can’t have a cinnamon roll without this delicious spice, it’s literally in the name.
  • Bourbon – you’ll only need a large spoonful, but it will make all the difference to the flavor of the glaze

Icing

  • Powdered sugar – Did you know that if you don’t have any powdered sugar on hand, you can grind some up in your coffee grinder. Problem solved.
  • Heavy cream – Helps bind the icing together and gives it the indulgent creaminess.
  • Vanilla extract – Make sure to get real vanilla extract; the fake stuff doesn’t cut it. 

See More on Breakfast Recipes:

How to Make Pork Belly Cinnamon Rolls

Slicing open the pork belly and then seasoning the upper layer.

Start by slicing that pork belly down the middle, like you’re giving it a good book-style cut. Then, season one side with the magic combo of maple bourbon and brown sugar.

Then roll it up, tie it with some twine, and make thick slices between the strands to make your “cinnamon rolls.” Sprinkle the rest of the maple bourbon and brown sugar rub on those rolls.

Rolling the pork belly up and securing it with butcher's twine.

Now, get your smoker ready at a nice 250 degrees Fahrenheit – we’re cooking indirectly, you know, letting that smoky goodness work its magic.

Toss those Pork Belly Cinnamon Rolls onto the smoker for about 4-5 hours until they hit 165 degrees Fahrenheit inside.

Adding the rolls to the smoker.

Once they’re at the perfect temp, throw them into a foil bin. Mix up a glaze with cinnamon and bourbon – the good stuff – and drizzle it all over those rolls.

Cover them up with foil and let them hang out for another 1-1.5 hours until they’re tender enough for a probe.

The pork belly cinnamon rolls after smoking, then being added to a pan and covered in the glaze.

Once they’re done, give them a little breather for 15 minutes. While they cool, whip up a sweet vanilla icing. Drizzle that goodness over the top of your Pork Belly Cinnamon Rolls.

Now, just plate ’em up and dive in – it’s time to enjoy!

The rolls, ready for icing.

Like videos about pork? Check out my Pulled Pork BBQ Sandwiches, Fried Pork Belly Tacos and Pork Belly Burnt Ends.

Pro Tip

To bring out a little saltiness in the sweet icing, sprinkle with a tiny bit of kosher salt. 

What to Serve with Pork Belly Cinnamon Rolls

Due to the savory sweetness of our cinnamon rolls, I’d balance it out with some scrambled eggs seasoned with simply salt and pepper… You could also add some garlic if you’d like to get a bit more adventurous.

I also wouldn’t mind some roasted veggies for a fresh, crisp bite. You could add in some asparagus, mushrooms, or bell peppers. You could even sautéed them in with your scrambled eggs and you’ll be eating like a king.

Hash browns are another good options. I like potatoes in all forms, but there’s something extra delicious about some crispy hash browns for breakfast. Yum!

The served dish.

Leftovers & Reheating

If you have leftovers, I’d store them in the same aluminum pan that I cooked them in. Just cover the top with more aluminum foil and then place in the fridge.

If you have the ability to store them without the icing already on top, that would be ideal. But if not, no worries. You might just have to re-icing them upon reheating.

When the time to reheat comes rolling around, preheat your fire or oven to a medium/medium low heat (around 250F). Place the foil bin with the pork belly cinnamon rolls in your smoker or in the oven. Leave them there for 15-20 minutes, or until they’re warmed to your liking.

For more with pork belly, check out my Crispy Pork Belly Burnt Ends, Al Pastor Pork Belly Tacos and Crispy Korean Pork Belly Sandwiches.

The shredded pork held up to the camera.

Pork Belly Cinnamon Rolls FAQs

What if I don’t have the Maple Bourbon Rub?

If you don’t have my Maple Bourbon Rub, don’t let it deter you from making this recipe! Simply sub it for one of your favorite rubs that brings some sweetness.

You could also mix some bourbon with warmed maple syrup and brush it on the inside of the pork belly before rolling into the cinnamon rolls. Be creative and let your inner chef guide you!

I’m not a sweets fan. Could I make this spicy?

A spicy cinnamon roll?! Heck yes.

If this recipe seems a bit heavy on the syrup and brown sugar for your taste, then you can definitely spice it up!

To do this, I’d use some hot sauce as a binder and something like my Cherry Chipotle Ale Rub or Hickory Peach Porter Rub to sub for the Maple Bourbon Rub. You still get a bit of sweet from the cherry or peach, but those flavors also pair well with heat. Give it a try and tell us what you think!

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Pork Belly Cinnamon Rolls getting iced before serving.
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Pork Belly Cinnamon Rolls

Pork Belly Cinnamon Rolls for a sweet, savory and pull apart pork cinnamon roll experience.
Course Appetizer, Breakfast, Brunch
Cuisine American
Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings 4 People
Calories 7623kcal
Author Derek Wolf

Ingredients

Pork Belly:

Cinnamon Bourbon Glaze:

  • 1 cup Unsalted Butter melted
  • 1 cup Brown Sugar
  • 1 tbsp Cinnamon
  • 1 tbsp Bourbon

Vanilla Icing:

  • 1 cup Powdered Sugar
  • 3 tbsp Heavy Cream
  • ½ tsp Vanilla Extract

Instructions

  • Begin by fileting open your pork belly so that it's cut in half lengthwise.
  • Season the inside half of your maple bourbon and brown sugar.
  • Roll into a log and tie 5-6 butcher twine strands about 2-3” apart. Slice in between the strands to show your “cinnamon rolls”.
  • Season the rolls with the rest of the maple bourbon and brown sugar rub.
  • Preheat your smoker for 250F cooking indirectly.
  • Add your Pork Belly Cinnamon Rolls to the smoker to cook for 4-5 hours until 165F internal.
  • Once you hit temperature, add the rolls to a foil bin.
  • Mix all the ingredients for the Cinnamon Bourbon Glaze in a bowl and drizzle over the top of the rolls.
  • Cover with foil and cook for another 1-1.5 hours until probe tender.
  • Pull off and let cool for 15 minutes once done.
  • In a bowl, mix together the ingredients for the vanilla icing and drizzle over the top of the Pork Belly Cinnamon Rolls. Serve and enjoy!

Video

Nutrition

Serving: 5rolls | Calories: 7623kcal | Carbohydrates: 310g | Protein: 124g | Fat: 665g | Saturated Fat: 257g | Polyunsaturated Fat: 69g | Monounsaturated Fat: 295g | Trans Fat: 2g | Cholesterol: 951mg | Sodium: 467mg | Potassium: 3565mg | Fiber: 21g | Sugar: 195g | Vitamin A: 6373IU | Vitamin C: 25mg | Calcium: 2002mg | Iron: 70mg

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