Steak and Eggs with 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. Table of Contents Why You’ll Love Steak and Eggs with Cowboy ButterIngredients SummaryIngredient tip: Neutral oilHow to Make Cowboy Steak and Eggs with Cowboy ButterPotato prepSteak and cowboy butterSkillet TimeWhat to Serve with Steak and Eggs with Cowboy ButterMore with Cowboy ButterLeftovers and Reheating InstructionsFAQs for Cowboy Butter SteakThis sauce is FYR!Steak and Eggs with Cowboy Butter Recipe Why You’ll Love Steak and Eggs with Cowboy Butter Ingredients Summary Ingredient tip: Neutral oil How to Make Cowboy Steak and Eggs with Cowboy Butter Potato prepSteak and cowboy butterSkillet Time Potato prep Steak and cowboy butter Skillet Time What to Serve with Steak and Eggs with Cowboy Butter More with Cowboy Butter Leftovers and Reheating Instructions FAQs for Cowboy Butter Steak This sauce is FYR! Steak and Eggs with Cowboy Butter Recipe 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. 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 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. 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. 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. 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. 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 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. Steak: ▢ 1 Whole Hanger Steak cubed▢ 2.5 tbsp Cowboy Butter Rub▢ 3-4 Farm Fresh Eggs▢ Neutral Oil as needed ▢ 1 Whole Hanger Steak cubed ▢ 2.5 tbsp Cowboy Butter Rub ▢ 3-4 Farm Fresh Eggs ▢ Neutral Oil as needed Roasted Potatoes: ▢ 2 cups Diced Potatoes parboiled▢ 2 tbsp Cowboy Butter Rub▢ Neutral Oil as needed ▢ 2 cups Diced Potatoes parboiled ▢ 2 tbsp Cowboy Butter Rub ▢ Neutral Oil as needed 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 ▢ 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 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. 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. 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. 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! 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. 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. 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. 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 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. 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. 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! Serve and enjoy! 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. 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 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!