Steak and Egg Bites

Steak Bites with eggs and crispy potatoes.

5 from 4 votes

Steak and Egg Bites is a quick and easy way to get a hearty and insanely delicious meal on the table in about 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Steak:

2-3 Whole Filets cut into bites
1 tbsp Kosher Salt
1 tbsp Black Pepper
1 tbsp Garlic Powder
3-4 Farm Fresh Eggs
Neutral Oil as needed

Roasted Potatoes:

1.5 cups Diced Potatoes parboiled
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Garlic Powder
Neutral Oil as needed

Garlic Butter:

¼ cup Unsalted Clarified Butter melted
1.5 tbsp Minced Garlic
1.5 tbsp Chopped Parsley
2 tsp Red Chili Flakes
Kosher Salt to taste

Instructions

Parboiled Potatoes:

Preheat your stove for high heat cooking (around 400 degrees F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling.
When the water is boiling, add the baking soda to the water and stir.
Next add your potatoes and boil until half way cooked (about 10-15 minutes).
When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes.

Steak, Eggs & Garlic Butter:

Slice your steaks into bite 1.5” pieces. Slather your steaks with oil and season thoroughly with salt, pepper and garlic powder. Set to the side.
In a bowl, mix together the ingredients for the garlic butter and set to the side.
Using Cowboy Charcoal, get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking.
Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm.
Add the parboiled potatoes to the skillet, sliced in half, and let cook for 5-7 minutes until they have browned and are crispy on the outside.
When done, add the steak back to the skillet and make 3-4 divots for the eggs.
Crack the eggs into the skillet and cook to your desired liking. Right before you are done, drizzle the garlic butter over the top of the skillet and pull off to cool.
Serve and enjoy!

Video

Notes

How to make clarified butter

Begin by melting a pound of unsalted butter in a saucepan over low to medium heat. Then allow it to gradually melt without boiling.

As the butter simmers, three layers will form: foam on top, clarified butter in the middle, and then milk solids at the bottom. Skim off the foam, then carefully pour the clarified butter through a fine mesh strainer or cheesecloth into a heat-safe container. Discard the remaining milk solids or repurpose them.

Once the clarified butter has cooled to room temperature, store it in an airtight container. Keep the clear butter in a cool, dark place if you plan to use it soon, or refrigerate for the longer term.

Nutrition