Steak & Eggs on the Blackstone

Cooking steak and eggs on the Blackstone griddle can level up your breakfast game. The Blackstone griddle is a fantastic tool, perfect for achieving that flavorful, crispy crust on your steak while keeping the inside juicy and tender. This easy-to-follow recipe ensures that both your steak and eggs come out perfect every time.

Start by seasoning your steak with salt, pepper, and your favorite spices, and let it rest while you heat your griddle to around 450-500℉. Once the griddle is hot, add a thin layer of high-heat cooking oil. Cook the steak to your preferred doneness, then let it rest before slicing.

As your steak rests, prepare your fried eggs right on the griddle. Crack the eggs onto the hot surface, ensuring it’s greased with a bit of oil or butter. Cook them to your desired firmness and serve them atop your sliced steak for a delicious breakfast everyone will love.

Preparing the Ingredients

A sizzling blackstone griddle with raw steak, cracked eggs, and assorted seasonings ready for cooking

Start with choosing the best steak and sides like eggs, vegetables, and other add-ons for a delicious, well-rounded meal.

Choosing the Right Steak

Choose a steak that is about 1 inch thick. This thickness ensures even cooking. Popular cuts like ribeye, New York strip, or filet mignon work well.

Season your steak generously with salt and pepper. Other seasoning options include garlic powder, onion powder, or steak seasoning blends.

Remove the steak from the fridge about 30 minutes before cooking to let it come to room temperature. This helps the steak cook evenly.

Brush a thin layer of olive oil or avocado oil on both sides of the steak to prevent sticking and enhance flavor.

Eggs and Additional Sides

For the eggs, you can cook them in various styles. Scrambled eggs work great, and if desired, add cheese for cheesy scrambled eggs. Crack the eggs into a bowl, beat with a fork, and season with salt and pepper.

Consider serving the eggs with sides like toast, hash browns, or bacon. Use butter to toast the bread on the griddle. Hash browns can be made from shredded potatoes, seasoned with salt and pepper, and cooked until crispy.

Add vegetables like mushrooms, onions, and peppers to your meal. These can be sautéed on the griddle with a bit of oil until they are tender. This gives a balanced meal with a variety of flavors and textures.

Cooking and Presentation

Steak sizzling on the hot griddle, eggs cracking open, steam rising, plates ready for plating

When making steak and eggs on the Blackstone griddle, it’s crucial to master the cooking techniques and present your meal beautifully. Perfect heat control and cooking times are key to a great dish. To serve, consider pairing your meal with side dishes and garnishes that enhance flavor.

Mastering the Blackstone Griddle

Start by preheating your Blackstone griddle to about 450-500°F. This ensures even heat distribution. Lightly oil the griddle surface with olive oil or butter to prevent sticking. Place the steak on the griddle and press gently for a good sear. Cook the steak for 4-5 minutes on one side until a golden-brown crust forms. Use a griddle spatula to flip the steak and cook for the desired doneness on the other side.

Crack the eggs directly onto the griddle or in a bowl first. Cook on medium heat, using the leftover steak drippings or a thin layer of oil. Season the eggs with your favorite spices. Monitor the temperature closely to avoid overcooking. With practice, you’ll achieve tender steaks and perfectly cooked eggs.

Serving and Enjoying Your Meal

Once cooked, let the steak rest for a few minutes to lock in the juices. Slice the steak against the grain for tender bites. Arrange the steak and eggs on a plate with side dishes, like roasted veggies or garlic butter potatoes. Consider adding sauces or salsa for extra flavor.

For leftovers, store the steak and eggs in an airtight container. They can be reheated easily when you’re camping or need a quick meal. Serve everything hot and enjoy your main course with any additional garnishes like sour cream or fresh herbs. This easy dinner will surely satisfy everyone at the table.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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