Bourbon Prime Steak and Eggs
Bourbon Prime Steak and Eggs fit for all you Ron Swanson’s out there! My new Bourbon Prime blend is all you need to make this anytime meal delicious! I cubed up some potatoes and seasoned three teres majors. I cooked everything in a single cast iron skillet over the flames. This is what a perfect day for me looks like. Okay, I know I said all you need was Bourbon Prime for this steak and eggs recipe (which is true)… BUT if you want to up your Over the Fire Cooking game you can also break out the Lemon Chili Rye blend for this cook as well. That’s what I did because I’m just having way too much fun with these rubs. I used the Lemon Chili Rye blend on the roasted potatoes for this recipe. If you don’t want to use that rub, you can just double down on the Bourbon Prime blend. Salt, pepper and garlic powder would be another great alternative. To start, cube up your potatoes. Try to cut them into similar sized pieces so that they’ll cook at roughly the same rate. I like to keep my cubes on the smaller side because that helps them cook faster. However, if you prefer larger cubes you go for it. I placed all my cubed potatoes in a large bowl and then lathered them in oil before covering them with seasoning. Mix that all together until each potato is evenly coated. Bourbon Prime Teres Major Ten points to anyone who could tell me what the teres major is and where it comes from on the cow. Submit your answers, or best guesses, now. If you said from the chuck section, you’d be correct! This cut is about the size of a pork tenderloin, but comes from right below the front leg of the cow. It’s a very tender cut of meat, not as tender as the tenderloin, but pretty close. I lathered each steak down with some oil and then covered it in my Bourbon Prime blend. Bourbon Prime is a rich, smoky and spicy bourbon-infused blend. We maxed out the savoriness of this recipe and used innovative flavoring notes of mushrooms, butter, worcestershire and even seaweed! It’s absolutely delicious on any red meat you’re throwing down on the grill. Bourbon Prime Steak and Eggs Grab your skillet, seasoned steaks and chopped potatoes and let’s head out to the fire. I started by oiling my skillet and then placing in each steak. Cook them to your desired temperature, mine is alway 120F for that perfect medium rare. Then, pull them from the skillet to let them rest. While the steaks are resting, we’ll cook the potatoes. Toss them into the skillet and cook until they are fork tender. Stir them as needed throughout this process to ensure they don’t burn to the bottom of the pan. As they finish cooking, push them to one side of the skillet. Then, grab three eggs, crack them and drop them on top of the potatoes. While the eggs are cooking, we’ll slice into the steaks. Serving Up Steak and Eggs Make sure to slice the steaks against the grain. I cut mine into bite size slivers. Next, I placed the steaks back into the skillet as the eggs finished up cooking. Lay the steaks on the empty side of the skillet. Lastly, I placed two slices of herb butter on top of the steaks and then garnished the whole dish with some parsley. You can serve it all directly from the skillet. Best enjoyed with friends and family! Cheers! Steak: ▢ 3 Teres Majors or NY Strip▢ 1.5 tbsp of Bourbon Prime▢ 2 tsp of Canola Oil▢ Herb Butter for garnish▢ Chopped Parsley for garnish ▢ 3 Teres Majors or NY Strip ▢ 1.5 tbsp of Bourbon Prime ▢ 2 tsp of Canola Oil ▢ Herb Butter for garnish ▢ Chopped Parsley for garnish In a food safe bowl, add your diced potatoes, canola oil and Lemon Chili Rye seasoning. Mix together and set aside. Next, lather your steaks with canola oil and season with Bourbon Prime.Preheat a high heat fire (around 400F). Add a cast iron skillet with a little canola oil to the fire 1-2 minutes before cooking.Add your steaks to the skillet and cook for about 2-3 minutes per side or until they are 120F internal. Once the steaks are done, pull off and let rest. Add your potatoes to the skillet and cook for about 8-10 minutes until softened. Once the potatoes are done, push them to one side of the skillet and make 3-4 divots in the potatoes. Crack your eggs into the divots and cover the skillet with a lid or a smouldering log. Cook your eggs until done to your liking, then pull your skillet off.Slice your steaks against the grain and add to the empty side of the skillet. Top the steaks with butter and garnish with chopped parsley. Serve and enjoy! In a food safe bowl, add your diced potatoes, canola oil and Lemon Chili Rye seasoning. Mix together and set aside. Next, lather your steaks with canola oil and season with Bourbon Prime. In a food safe bowl, add your diced potatoes, canola oil and Lemon Chili Rye seasoning. Mix together and set aside. Next, lather your steaks with canola oil and season with Bourbon Prime. Preheat a high heat fire (around 400F). Add a cast iron skillet with a little canola oil to the fire 1-2 minutes before cooking. Preheat a high heat fire (around 400F). Add a cast iron skillet with a little canola oil to the fire 1-2 minutes before cooking. Add your steaks to the skillet and cook for about 2-3 minutes per side or until they are 120F internal. Once the steaks are done, pull off and let rest. Add your potatoes to the skillet and cook for about 8-10 minutes until softened. Once the potatoes are done, push them to one side of the skillet and make 3-4 divots in the potatoes. Crack your eggs into the divots and cover the skillet with a lid or a smouldering log. Cook your eggs until done to your liking, then pull your skillet off. Add your steaks to the skillet and cook for about 2-3 minutes per side or until they are 120F internal. Once the steaks are done, pull off and let rest. Add your potatoes to the skillet and cook for about 8-10 minutes until softened. Once the potatoes are done, push them to one side of the skillet and make 3-4 divots in the potatoes. Crack your eggs into the divots and cover the skillet with a lid or a smouldering log. Cook your eggs until done to your liking, then pull your skillet off. Slice your steaks against the grain and add to the empty side of the skillet. Top the steaks with butter and garnish with chopped parsley. Serve and enjoy! Slice your steaks against the grain and add to the empty side of the skillet. Top the steaks with butter and garnish with chopped parsley. Serve and enjoy! 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!