Steak and Chili Oil Eggs
 These Steak and Chili Oil Eggs are a fun twist on classic chili oil eggs. Tender marinated and grilled ribeye steaks served alongside chili oil fried eggs. Does it get any better than that?! Looking for more killer steak and egg recipes? Try my Steak and Eggs with Charred Scallion Chimichurri, Bourbon Prime Steak and Eggs, or Cherry Chipotle Ham Steak and Eggs! Start with the Steak First thing’s first, let’s marinate the steak, because the key to an ultra tender and flavorful steak is the marinade. In a large bowl, mix together soy sauce, sesame oil, bourbon prime, brown sugar, black garlic sauce, Sriracha sauce, and bourbon. Make sure that the bowl is large enough to fit a steak. We’re using ribeye for this Steak and Chili Oil Eggs recipe. So, add the ribeye into the marinade. Arrange the steak to make sure it’s fully submerged in the marinade, then place the bowl into the fridge. Let the meat marinate for a minimum of four hours. Ideally, let it marinate overnight. The longer it soaks in the marinade, the more flavorful it will be. The more flavorful the steak is, the better the Steak and Chili Oil Eggs are. It’s science. Make the Chili Oil for the Steak and Eggs Okay, let’s get the chili oil ready to go. This oil might just be good enough to eat by the spoonful. I’m not kidding. The flavor is ridiculous. It’s better with Steak and Chili Oil Eggs though, so be patient. We’re almost there. To make your oil, preheat your grill to a medium heat of around 325ºF for direct cooking. Add a cast-iron skillet onto the grill along with the 1.5 cups of canola oil. Bring the oil to 225º-250ºF, then add in star anise, cinnamon sticks, bay leaves, crushed garlic, and sichuan peppercorns. Let the aromatics fry in the oil for 30 minutes or so. Stir occasionally to mix all that flavor up. Next, grab a mason jar and pour in the sichuan chili flakes. Hold a colander over the top of the jar, then pour the herb infused oil over the chili flakes. Stir, cover, then let the oil cool. Prep the Steak and Eggs We’re almost done! All that’s left is to cook the steak and fry the eggs for the Steak and Chili Oil Eggs. So, kick the heat on the grill up to 350º-375ºF for direct cooking. Pull the steak out of the marinade and discard the marinade. Add the steak onto the hot grill, then allow it to cook until it reaches an internal temperature of 120ºF. Pull it off of the grill, then let it rest for 10 minutes. Next, add a cast-iron skillet onto the hot grill. Allow that to heat up, then pour in a little bit of the prepared chili oil. Heat the oil up a bit, then drop the eggs in and fry them to your liking. Cooking at camp? Check out my 5 Tips to Better Campfire Eggs! Pull the eggs out of the skillet and let them cool for just a couple of minutes. Serve Your Steak and Chili Oil Eggs Now, of course, it’s time to eat! Slice into your steak, making sure to cut against the grain so it’s nice and tender. Serve the steak with the fried eggs and finish it all off with a sprinkle of sesame seeds and scallions. For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Steak + Marinade: ▢ 1 Large Ribeye▢ 1 cup Soy Sauce▢ ⅛ cup Sesame Oil▢ 2 tbsp Bourbon Prime▢ 1.5 tbsp Brown Sugar▢ 1 tbsp Black Garlic Sauce▢ 1 tbsp Sriracha Sauce▢ 3 oz Bourbon ▢ 1 Large Ribeye ▢ 1 cup Soy Sauce ▢ ⅛ cup Sesame Oil ▢ 2 tbsp Bourbon Prime ▢ 1.5 tbsp Brown Sugar ▢ 1 tbsp Black Garlic Sauce ▢ 1 tbsp Sriracha Sauce ▢ 3 oz Bourbon Chili Oil: ▢ 1.5 cups Canola Oil▢ 4-5 Star Anise▢ 2 whole Cinnamon Sticks▢ 2 Bay Leaves▢ 3 crushed Garlic Cloves▢ 3 tbsp Sichuan Peppercorns▢ 3/4 cup Sichuan Chili Flakes▢ 1 tsp Kosher Salt ▢ 1.5 cups Canola Oil ▢ 4-5 Star Anise ▢ 2 whole Cinnamon Sticks ▢ 2 Bay Leaves ▢ 3 crushed Garlic Cloves ▢ 3 tbsp Sichuan Peppercorns ▢ 3/4 cup Sichuan Chili Flakes ▢ 1 tsp Kosher Salt Eggs: ▢ 2 tbsp Chili Oil▢ 3-4 Fresh Eggs▢ Sliced Scallions for garnish▢ Sesame Seeds for garnish ▢ 2 tbsp Chili Oil ▢ 3-4 Fresh Eggs ▢ Sliced Scallions for garnish ▢ Sesame Seeds for garnish Begin by adding all the ingredients for the marinade to a bowl and mixing. Add your ribeye to the marinade and set in the fridge for at least 4 hours, but ideally overnight.Preheat a grill for medium heat (around 325F) for direct cooking.Add a cast iron skillet to the grill with your canola oil and bring the oil to 225-250F. Add the star anise, cinnamon sticks, bay leaves, crushed garlic and sichuan peppercorns to the oil. Let fry in the oil for about 30 minutes making sure to stir occasionally. In a mason jar or heat safe bowl, add your sichuan chili flakes. With a colander over the top of the bowl of chili flakes, pour in your herb infused oil over the chili flakes and stir. Cover the bowl/jar and let cool.Kick up the heat over your grill to about 350-375F for direct cooking. Pull your ribeye out of the marinade and discard any excess marinade. Grill the steak until it reaches 120F internal. Once done, pull off and let rest for 10 minutes. As the steak rests, add a cast iron skillet to the grill to heat up. Add 2-3 scoops of the chili oil to the skillet. Once the oil is hot, drop your eggs into the oil to fry to your preferred doneness. When the eggs are done, pull off and let cool.Sliced your steaks, add to the skillet with eggs and garnish with sesame seeds and scallions. Enjoy! Begin by adding all the ingredients for the marinade to a bowl and mixing. Add your ribeye to the marinade and set in the fridge for at least 4 hours, but ideally overnight. Begin by adding all the ingredients for the marinade to a bowl and mixing. Add your ribeye to the marinade and set in the fridge for at least 4 hours, but ideally overnight. Preheat a grill for medium heat (around 325F) for direct cooking. Preheat a grill for medium heat (around 325F) for direct cooking. Add a cast iron skillet to the grill with your canola oil and bring the oil to 225-250F. Add the star anise, cinnamon sticks, bay leaves, crushed garlic and sichuan peppercorns to the oil. Let fry in the oil for about 30 minutes making sure to stir occasionally. In a mason jar or heat safe bowl, add your sichuan chili flakes. With a colander over the top of the bowl of chili flakes, pour in your herb infused oil over the chili flakes and stir. Cover the bowl/jar and let cool. Add a cast iron skillet to the grill with your canola oil and bring the oil to 225-250F. Add the star anise, cinnamon sticks, bay leaves, crushed garlic and sichuan peppercorns to the oil. Let fry in the oil for about 30 minutes making sure to stir occasionally. In a mason jar or heat safe bowl, add your sichuan chili flakes. With a colander over the top of the bowl of chili flakes, pour in your herb infused oil over the chili flakes and stir. Cover the bowl/jar and let cool. Kick up the heat over your grill to about 350-375F for direct cooking. Pull your ribeye out of the marinade and discard any excess marinade. Grill the steak until it reaches 120F internal. Once done, pull off and let rest for 10 minutes. As the steak rests, add a cast iron skillet to the grill to heat up. Add 2-3 scoops of the chili oil to the skillet. Once the oil is hot, drop your eggs into the oil to fry to your preferred doneness. When the eggs are done, pull off and let cool. Kick up the heat over your grill to about 350-375F for direct cooking. Pull your ribeye out of the marinade and discard any excess marinade. Grill the steak until it reaches 120F internal. Once done, pull off and let rest for 10 minutes. As the steak rests, add a cast iron skillet to the grill to heat up. Add 2-3 scoops of the chili oil to the skillet. Once the oil is hot, drop your eggs into the oil to fry to your preferred doneness. When the eggs are done, pull off and let cool. Sliced your steaks, add to the skillet with eggs and garnish with sesame seeds and scallions. Enjoy! Sliced your steaks, add to the skillet with eggs and garnish with sesame seeds and scallions. Enjoy! Calories: 1306kcal | Carbohydrates: 38g | Protein: 29g | Fat: 116g | Saturated Fat: 14g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 68g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 4715mg | Potassium: 1335mg | Fiber: 19g | Sugar: 9g | Vitamin A: 13398IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 12mg 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!