Steak and Egg Bites
If you’re looking for an awesome and easy steak recipe, my Steak Bites recipe is it! The trifecta of juicy garlic butter steak bites, over-easy eggs, and potatoes crisped in a hot skillet is my idea of the perfect meal. These flavorful steak bites cook over a firepit loaded with oak and hickory hardwood lump charcoal from Cowboy Charcoal. Full disclosure, I am officially (and proudly!) one of their Cowboy BBQ Ambassadors. For your firepit supplies, you have to check out this amazing company and their Western Frontier-inspired products. With some hardwood lump charcoal, you can make the perfect steak, every single time, in your outdoor firepit! For more intense flavor for the steak, pair the coals with some wood chunks or wood chips. Table of Contents Why You’ll Love Cooking Steak and Egg BitesFor More with Cowboy CharcoalGarlic Butter Steak Bites Recipe Ingredients How to Make Clarified ButterHow to Make the Tastiest Steak and Egg BitesGarlic Steak BitesWhat to Serve with the Steak Bites Storing and Reheating the Tender Steak BitesFlavor X Fire & FOOD X FireSteak and Egg Bites Recipe Why You’ll Love Cooking Steak and Egg Bites For More with Cowboy Charcoal Garlic Butter Steak Bites Recipe Ingredients How to Make Clarified Butter How to Make the Tastiest Steak and Egg Bites Garlic Steak Bites Garlic Steak Bites What to Serve with the Steak Bites Storing and Reheating the Tender Steak Bites Flavor X Fire & FOOD X Fire Steak and Egg Bites Recipe Why You’ll Love Cooking Steak and Egg Bites First off, this recipe is a great way for meat lovers to celebrate the joy of cooking over an open flame. Next, you’ll love how fast the cooking process is. From start to finish, in about 30 minutes you’ll have a good quality meal ready on the table. Lastly, the best part of this beef tips recipe is that you can use any tender steak for the win. Filet mignon, ribeye steak, or New York strip steak are some good steak options. For More with Cowboy Charcoal Garlic Butter Steak Bites Recipe Ingredients Steak – When it comes to the best tender cuts of beef for this recipe, whole filets are a great choice. For the most tender and mouthwateringly delicious steak pieces, I would not recommend tri-tip steak or beef stew meat because they require longer cook times to become tender. Potatoes – Baby Yukon Golds are good options for potatoes, they are always perfectly tender and naturally buttery. They’re also great because their size allows them to cook quickly. Baking Soda – This secret ingredient added to the boiling water makes for a crispier potato. Eggs – Farm-fresh, free-range eggs usually have a richer egg yolk. And, who doesn’t like to think that hens too can live their best lives while working for a living? Seasonings – My favorite flavor trio, kosher salt, black pepper, and garlic powder, is all you need to dial up the flavors of the steak. Vegetable Oil – Canola is my go-to neutral oil. However, grapeseed oil or avocado oil are other excellent choices for their high smoke point. Butter – Unsalted clarified butter for the garlic butter sauce works best in this recipe. You can make it yourself or explore some great options online or at your local grocery store. Fresh Herbs & Seasonings – Fresh garlic, fresh parsley, red pepper flakes, and kosher salt. Steak – When it comes to the best tender cuts of beef for this recipe, whole filets are a great choice. For the most tender and mouthwateringly delicious steak pieces, I would not recommend tri-tip steak or beef stew meat because they require longer cook times to become tender. Potatoes – Baby Yukon Golds are good options for potatoes, they are always perfectly tender and naturally buttery. They’re also great because their size allows them to cook quickly. Baking Soda – This secret ingredient added to the boiling water makes for a crispier potato. Eggs – Farm-fresh, free-range eggs usually have a richer egg yolk. And, who doesn’t like to think that hens too can live their best lives while working for a living? Seasonings – My favorite flavor trio, kosher salt, black pepper, and garlic powder, is all you need to dial up the flavors of the steak. Vegetable Oil – Canola is my go-to neutral oil. However, grapeseed oil or avocado oil are other excellent choices for their high smoke point. Butter – Unsalted clarified butter for the garlic butter sauce works best in this recipe. You can make it yourself or explore some great options online or at your local grocery store. Fresh Herbs & Seasonings – Fresh garlic, fresh parsley, red pepper flakes, and kosher salt. When you source the best-quality ingredients for this steak and eggs recipe, I can almost guarantee great results. This recipe is going to undoubtedly become one of your favorite go-to meals. The combo of the tasty steak, runny eggs, and crispy potatoes is so freakin’ delicious. Seriously, how could it not be?! Add flavor to everything you’re cooking shop over the fire spice lines How to Make Clarified Butter Begin by melting a pound of unsalted butter in a saucepan over low to medium heat. Then allow it to gradually melt without boiling. As the butter simmers, three layers will form: foam on top, clarified butter in the middle, and then milk solids at the bottom. Skim off the foam, then carefully pour the clarified butter through a fine mesh strainer or cheesecloth into a heat-safe container. Discard the remaining milk solids or repurpose them. Once the clarified butter has cooled to room temperature, store it in an airtight container. Keep the clear butter in a cool, dark place if you plan to use it soon, or refrigerate for the longer term. How to Make the Tastiest Steak and Egg Bites Let’s get this killer recipe going, starting with prepping the potatoes. Heat a burner on your stove to medium-high heat. Place a Dutch oven over the burner with 4 cups of water, allowing it to come to a boil. Once boiling, add the baking soda to the water and stir. Add the unpeeled potatoes and then parboil them for approximately 10-15 minutes. When it comes to parboiling potatoes and checking their doneness, the fork is your best friend. A fork poked into the potato should meet up with a little resistance and not go all the way through. Once the potatoes are ready, remove them and let them cool for 5 minutes. Garlic Steak Bites Slice your steaks into bite-sized 1.5” pieces. Generously coat the steaks with a little oil and then season them with salt, pepper, and garlic powder. Set them aside. In a bowl, combine the ingredients for the garlic butter and then set the mixture aside. Using Cowboy Charcoal, prepare your firepit for direct cooking at medium-high heat (around 375° degrees F). Place a cast-iron skillet with oil on the fire to preheat for 2-3 minutes before cooking. Add the steak bites to the hot pan and cook for 1.5 minutes per side, getting a great sear on the outside of the meat. Once done, remove them and keep them warm. Add the sliced parboiled potatoes to the large skillet. Let them cook for 5-7 minutes until they are browned and crispy on the outside. Once done, add the steak back to the skillet and create 3-4 divots for the eggs. Crack the eggs into the skillet and cook them to your desired liking. Then right before pulling off the heat, drizzle the garlicky butter sauce over the top of the skillet. Remove it from the heat. Serve and enjoy your juicy steak bites with the best eggs and crispy potatoes! If you love the combo of steak and eggs, you may want to check out these recipes next! Steak and Eggs with Crispy Green Chili Oil, Cowboy Campfire Breakfast Recipe, Cowboy Steak and Eggs, and Steak and Chili Oil Eggs. What to Serve with the Steak Bites If you’d rather not make crispy potatoes to go with the bite-size pieces of steak, sweet potato fries or sweet potato tater tots are another great way to tempt your taste buds. Roasted green veggies would also be a great option to add to this dish! Storing and Reheating the Tender Steak Bites If you have any leftover steak bites, you can cool them to room temperature and keep them in an airtight container for 3-5 days in the fridge. To reheat the steak cubes, you can quickly warm them up in an air fryer or a cast iron skillet. What’s the difference between lump charcoal and briquette charcoal? Lump charcoal is crafted from pure charred wood pieces and is free of additives. It lights quickly and burns hotter, which gives whatever you’re cooking a distinct smoky flavor. Your cheaper, standard briquettes are mechanically compressed mixtures of charcoal, coal, and additives. Although they get the job done, they rarely enhance the flavor of the meat. What does baking soda do for potatoes? It makes the water alkaline which helps break down the surface of the potato and helps make your potatoes super crispy! Can I make this recipe indoors if I don’t have a firepit? Although it won’t quite be the same, you can of course make the steak bites with a cast-iron skillet on your stovetop. You’ll miss out on the flavors from the smoky charcoal, but you can still make a good meal. 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. Steak: ▢ 2-3 Whole Filets cut into bites▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 1 tbsp Garlic Powder▢ 3-4 Farm Fresh Eggs▢ Neutral Oil as needed ▢ 2-3 Whole Filets cut into bites ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 1 tbsp Garlic Powder ▢ 3-4 Farm Fresh Eggs ▢ Neutral Oil as needed Roasted Potatoes: ▢ 1.5 cups Diced Potatoes parboiled▢ 1 tsp Kosher Salt▢ 1 tsp Black Pepper▢ 1 tsp Garlic Powder▢ Neutral Oil as needed ▢ 1.5 cups Diced Potatoes parboiled ▢ 1 tsp Kosher Salt ▢ 1 tsp Black Pepper ▢ 1 tsp Garlic Powder ▢ Neutral Oil as needed Garlic Butter: ▢ ¼ cup Unsalted Clarified Butter melted▢ 1.5 tbsp Minced Garlic▢ 1.5 tbsp Chopped Parsley▢ 2 tsp Red Chili Flakes▢ Kosher Salt to taste ▢ ¼ cup Unsalted Clarified Butter melted ▢ 1.5 tbsp Minced Garlic ▢ 1.5 tbsp Chopped Parsley ▢ 2 tsp Red Chili Flakes ▢ Kosher Salt to taste Parboiled Potatoes: Preheat your stove for high heat cooking (around 400 degrees F). 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. Preheat your stove for high heat cooking (around 400 degrees F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling. Preheat your stove for high heat cooking (around 400 degrees F). 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. 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). 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. 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 & Garlic Butter: Slice your steaks into bite 1.5” pieces. Slather your steaks with oil and season thoroughly with salt, pepper and garlic powder. Set to the side.In a bowl, mix together the ingredients for the garlic butter and set to the side.Using Cowboy Charcoal, 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 parboiled potatoes to the skillet, sliced in half, 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 garlic butter over the top of the skillet and pull off to cool.Serve and enjoy! Slice your steaks into bite 1.5” pieces. Slather your steaks with oil and season thoroughly with salt, pepper and garlic powder. Set to the side. Slice your steaks into bite 1.5” pieces. Slather your steaks with oil and season thoroughly with salt, pepper and garlic powder. Set to the side. In a bowl, mix together the ingredients for the garlic butter and set to the side. In a bowl, mix together the ingredients for the garlic butter and set to the side. Using Cowboy Charcoal, 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. Using Cowboy Charcoal, 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 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 parboiled potatoes to the skillet, sliced in half, and let cook for 5-7 minutes until they have browned and are crispy on the outside. Add the parboiled potatoes to the skillet, sliced in half, 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. 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 garlic butter over the top of the skillet and pull off to cool. Crack the eggs into the skillet and cook to your desired liking. Right before you are done, drizzle the garlic butter over the top of the skillet and pull off to cool. Serve and enjoy! Serve and enjoy! How to make clarified butter Begin by melting a pound of unsalted butter in a saucepan over low to medium heat. Then allow it to gradually melt without boiling. As the butter simmers, three layers will form: foam on top, clarified butter in the middle, and then milk solids at the bottom. Skim off the foam, then carefully pour the clarified butter through a fine mesh strainer or cheesecloth into a heat-safe container. Discard the remaining milk solids or repurpose them. Once the clarified butter has cooled to room temperature, store it in an airtight container. Keep the clear butter in a cool, dark place if you plan to use it soon, or refrigerate for the longer term. Serving: 8Oz | Calories: 469kcal | Carbohydrates: 21g | Protein: 22g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 211mg | Sodium: 2439mg | Potassium: 777mg | Fiber: 3g | Sugar: 1g | Vitamin A: 614IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!