Campfire Steak and Eggs Skillet
Yields
4 servingsPrep Time
1 hourCook Time
30 minutesTotal Time
1 hour 30 minutes
Ingredients
- 16 oz fingerling or small heirloom potatoes
- 1 tbsp grapeseed or canola oil, plus more as needed
- 1 (24 oz) bone-in strip loin steak
- Kosher salt, to taste
- 1 knob unsalted butter
- 2 tbsp Weber® Chicago Steak® Seasoning, divided
- 6 large brown eggs
- 1 head broccolini, trimmed
- 8 oz trumpet mushrooms, sliced
- Parmesan cheese, grated
Recipe Courtesy of David Olson, Live Fire Republic
This hearty, rustic recipe by David Olson of Live Fire Republic combines a perfectly seared bone-in strip loin steak with crispy potatoes, savory broccolini, and trumpet mushrooms, all topped with sunny eggs and a dusting of Weber® Chicago Steak® Seasoning. Perfectly cooked over an open flame, it’s a family-style feast with bold, smoky flavors.
Directions
- Prepare the fire: 30–45 minutes before cooking, ignite a wood fire using well-seasoned oak or hickory. Once the wood has ashed over, spread the embers evenly, adding a new wood log every 30 minutes to maintain heat. Place a cast iron cooking stand in the pit and warm a cast iron sauté pan atop the stand.
- Par-boil potatoes: Slice the fingerling potatoes in a hasselback style. Par-boil in salted water for 10–15 minutes until tender. Drain and set aside to cool.
- Cook the steak: Add 1 tbsp grapeseed oil to the heated cast iron pan. Season the steak generously with kosher salt and place it in the pan. Sear for 3 minutes, pressing the steak down to ensure an even, golden crust. Flip the steak, add the butter, and press again. Tilt the pan to pool the butter and baste the steak continuously until it reaches your desired internal temperature. Remove the steak from the pan, dust generously with Weber® Chicago Steak® Seasoning, and rest.
- Sauté vegetables: Using the same pan, crisp the par-boiled potatoes. Add the broccolini and trumpet mushrooms, cooking until tender and lightly browned. Season lightly with salt and set aside.
- Cook the eggs: Crack the eggs into the pan and dust with Weber® Chicago Steak® Seasoning. Cook over easy until the edges are crisp and the yolks are still runny.
- Assemble and serve: Return the potatoes, broccolini, and mushrooms to the pan with the eggs. Grate Parmesan cheese generously over the top. Carve the steak into slices and arrange it over the eggs and vegetables. Serve family-style directly from the pan. Enjoy!
Tips & Tricks
- If using a grill instead of a campfire, preheat the grill to medium-high heat (400°F–450°F) and use a cast iron pan directly on the grates. Maintain consistent heat by keeping the lid closed when not actively flipping or stirring.
