Whether you are out in the wild or at home celebrating a cozy morning, this Cowboy Steak and Eggs breakfast will warm the soul. Grilled ribeye steaks cooked to perfection and served with crispy potatoes, chorizo, bacon, beans, and more. It is a great meal fit for the whole family!
You can enjoy Cowboy Steak and Eggs any time of the year, but it makes for a dope Christmas morning breakfast. So I’ll be serving this hearty breakfast to my family on Christmas morning and probably the morning after too!
What is Cowboy Steak
A cowboy steak is a tender cut of steak taken from the rib section. Unlike your typical ribeye steak, this rugged cut of meat is a bone-in ribeye. Basically, all it means is that it comes with the rib bone attached. Cowboy steaks are known for their large size and rich flavor, which is why I love firing them up over the grill for a hearty morning meal!
Why You’ll Love Cowboy Steak and Eggs
You’re gonna love how quick and easy this recipe is! It only takes 30 minutes of prep plus another 30 minutes of cook time! It’s perfect for serving your family or a small holiday gathering. Cowboy Steak and Eggs are served with every grilled meat imaginable, plus potatoes and beans.
The timing is everything if they are cooking on one skillet, so follow the process, and all the food will be warm and ready to go. It’s the perfect skillet meal the whole family can get behind!
For additional, one skillet wonder recipes, check out my Southwestern Breakfast Skillet, Smoked Sausage Cheesy Breakfast Skillet and Chipotle Coffee Rub Steak & Eggs Skillet.
How to Make Cowboy Steak and Eggs
Cowboy Steak and Eggs Ingredients
- Ribeye Steaks
- Kosher Salt
- Black Pepper
- Garlic Powder
- Canola Oil (or olive oil)
- Fresh Large Eggs
- Russet Potatoes, diced
- White Onion
- Chorizo Sausages
- Bacon Strips
- Chipotle Garlic Seasoning
- Chopped Cilantro
- Hot Sauce
- Medley of Beans (preferably pinto and black)
- Hot Sauce
Cooking Cowboy Steak and Eggs
Preheat the fire to medium-high heat, about 375F. Set the large cast iron griddle or nonstick skillet over the fire.
Cook Your Meat
Add your bacon and chorizo sausage to cook on the griddle or in the large cast-iron skillet making sure to flip them every 45-60 seconds. When the bacon is crispy and the chorizo sausage is 165F internal (about 6-8 minutes), pull them off and keep warm.
Grab a cutting board and cut up your potatoes into even cubes. Add your potato cubes to the large skillet and cook for about 20-25 minutes or until golden brown on the outside. During the last 5-7 minutes, add the Chipotle Garlic Rub and the diced white onions. Cook until nice and crispy. Once done, pull off and keep warm.
For more with potatoes, check out my BBQ Volcano Potatoes, Savory Steak and Potatoes and Chipotle Espresso Crusted Ribeyes with Potatoes.
Grill the Steaks
Next, rub steak with kosher salt, black pepper, and garlic powder. Add the seasoned steak to the skillet or a grill to cook until 120F internal (about 5-6 minutes per side). Once the steaks are done cooking, pull them off and let them rest for 10 minutes.
While the steaks are resting, add a cast iron skillet with the beans, hot sauce, sugar, and salt. Mix and bring to a simmer. Cook for 5-7 minutes until the beans have thickened and are hot. Pull off and keep warm.
Load the Skillet
When everything is done, add your potatoes back to the skillet. Spread the potatoes making a large ring, in the center of the skillet and add some oil in preparation for the eggs because we have to have eggs if we’re going to call this Cowboy Steak and Eggs!
Now, add your eggs into the middle of the skillet (within the ring of potatoes) and fry them to your preference. I garnished mine with cilantro and hot sauce, but feel free to add cheese or whatever else you like for your fried egg for serving.
While the eggs finish cooking, slice your steaks. Then, we’ll start to add everything back to the skillet. I lined the outside ring of potatoes with the chorizo sausages, bacon, my small cast iron containing the beans and lastly added on the steak.
You can let everything sit over the fire for a minute or two to help reheat some of the items if needed. However, remember that this could also cause additional cooking to the Cowboy Steak and Eggs so don’t let it stay there too long.
Finally, remove the skillet from heat and let it rest for 1 minute. Serve the whole skillet topped with some chopped cilantro and hot sauce. Enjoy!
This loaded skillet meal has everything you need, making it the perfect breakfast food. Although if you want to change things up, you could totally serve this as a breakfast burrito!
It’s unlikely that you’ll end up with leftovers, especially if you serve this hearty Cowboy Steak and Eggs breakfast for Christmas morning! But if you do, place your leftovers into an airtight container and keep in the fridge for up to 3-5 days.
When you’re ready to enjoy your leftovers, you can either place them on a microwave-safe plate and reheat, or place them on a baking sheet and reheat them in the oven at 375 degrees f for 10-15 minutes or until warm.
Is a cowboy steak the same as a tomahawk steak?
No. They are similar in that they are both bone-in ribeyes. However, a cowboy steak is known for its short bone, while a tomahawk steak has a long bone attached, giving it that tomahawk-like resemblance.
I mean, who doesn’t love a rugged Cowboy Steak and Eggs? A skillet loaded with every meat imaginable, eggs, potatoes, and beans? That’s what I’m talkin’ about! It’s the ideal breakfast food. Plus, it’s an easy recipe anyone can make, and it will be a big hit! So if you give this one a shot, let us know how it turned out by leaving a comment.
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.
Cowboy Steak and Eggs
- 2 Ribeye Steaks
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
- 4-5 Fresh Eggs
- 3 Large Russet Potatoes diced
- 1 White Onion diced
- 4-5 Chorizo Sausages
- 5-6 Bacon Strips
- 1 tbsp Chipotle Garlic Seasoning
- Chopped Cilantro for garnish
- Hot Sauce for garnish
- 1 can Medley of Beans pinto and black preferably
- 2 tbsp Hot Sauce
- 2 tsp Sugar
- Salt to taste
- Preheat the fire to medium-high temperature about 375F. Set the large cast iron griddle or skillet over fire.
- Add your bacon and chorizo sausage to cook in the skillet making sure to flip them every 45-60 seconds. When the bacon is crispy and the chorizo sausage is 165F internal (about 6-8 minutes), pull off and keep warm.
- Add your diced potatoes to the skillet and cook for about 20-25 minutes or until golden brown on the outside. During the last 5-7 minutes, add the Chipotle Garlic Rub and the diced white onions. Cook until nice and crispy. Once done, pull off and keep warm.
- Next, season your steaks with kosher salt, black pepper and garlic powder. Add to the skillet or to a grill to cook until 120F internal (about 5-6 minutes per side). Once the steaks are done cooking, pull off and let rest for 10 minutes.
- Finally, add a cast iron skillet with the beans, hot sauce, sugar and salt. Mix together and bring to a simmer. Cook for 5-7 minutes until the beans have thickened and are hot. Pull off and keep warm.
- When everything is done add your potatoes back to the skillet. Spread the potatoes making a large ring in the skillet and add some oil to the center. Add your eggs into the middle and fry to preference. Add the rest of the cooked ingredients to the skillet for serving.
- Remove the skillet off heat and let it rest for 1 minute. Serve the whole skillet topped with some chopped cilantro and hot sauce. Enjoy!
This looks excellent!
Would you provide details of the equipment that you used? The fire pit and cage look very unique to me.
It is from Kankay Amara!
Hi love your cooking where can I buy the skillet you use please?
Mostly from Lodge Cast iron!