Steak and Eggs | Blackstone Griddles

Pat the moisture off the ribeye steak with paper towels.

Season the steak heavily with sea salt and black pepper, ensuring to season the edges as well.

Let the steak rest at room temperature for 1 hour.

Quarter the baby potatoes and place them in a mixing bowl.

Add diced sweet onion to the mixing bowl with the potatoes.

Season the potatoes and onions with paprika, garlic salt, and onion powder.

Drizzle the mixture with sunflower oil and mix well, then set aside.

Turn on the Blackstone griddle, setting the left two burners to medium to medium low heat and the right two burners to high heat.

Clean the griddle surface with warm water and add a thin layer of sunflower oil.

Place the seasoned potatoes and onions on the griddle, tossing them occasionally and covering with a dome to help them cook through.

After a few minutes, check and toss the potatoes to ensure even cooking and a toasty char.

Add sunflower oil and unsalted butter to the griddle for the steak.

Sear the steak on the high heat side of the griddle, leaving it untouched for 3 to 5 minutes depending on thickness.

Flip the steak and add more butter to the griddle, allowing it to sear untouched for another 3 to 5 minutes.

Rotate the steak on its edges for 30 to 45 seconds to build a crust.

Remove the steak from the griddle and let it rest on a plate with unsalted butter for 5 to 10 minutes to allow juices to redistribute.

Turn off all burners on the left side of the griddle.

Add butter to the griddle and crack the eggs onto the surface.

Season the eggs with salt, pepper, and Italian seasoning.

Cover the eggs with a dome and add a little water to steam them, cooking until the whites are set but yolks remain runny.

Plate the steak, eggs, and breakfast potatoes, ensuring to include the steak juices for dipping.

Equipment Needed

Spice Level: