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Steak and Eggs with Honey Cajun Butter are sizzling in the cast iron pan over the fired-up grill.
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Steak and Eggs with Honey Cajun Butter

Steak and Eggs with Honey Cajun Butter is a simple recipe that showcases everything you love in one freakin' delicious bite. Perfectly grilled steak, farm-fresh eggs, and a delicious honey Cajun butter that goes over the top. Epic!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 4 people
Author: Derek Wolf

Ingredients

Steak:

  • 16 oz Favorite Steak cubed (ideally ribeye or strip)
  • 2.5 tbsp Cowboy Butter Rub
  • 3-4 Farm Fresh Eggs
  • Neutral Oil as needed

Roasted Potatoes:

Honey Cajun Butter:

  • 1 cup Unsalted Butter melted
  • 1 tbsp Cajun Seasoning
  • 1.5 tbsp Local Honey
  • 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 400F). 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 & Butter:

  • Slice your steaks into bite 1.5” pieces. Slather your steaks with oil and season thoroughly with my Cowboy Butter Rub. Set to the side.
  • In a bowl, mix together the ingredients for the honey cajun butter and set to the side.
  • 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 potatoes to the skillet 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 butter over the top of the skillet and pull off to cool.
  • Serve and enjoy!

Notes

Pro Tip: Pull the Steak Early
The biggest mistake with steak bites is leaving them in too long. Because the pieces are small, they go from medium rare to gray fast.
Ninety seconds per side is really all you need in a screaming hot skillet. Then they come out and rest while the potatoes cook, and they'll carry over a few degrees in the process.
If you want to be precise, use an instant-read thermometer or meat thermometer and pull at 120F internal temperature for medium rare. However, with pieces this small, timing beats temping. Watch the crust, not the clock.
Also, that steak goes back in the pan at the end with the eggs. So account for that extra heat and pull it on the rare side.

Nutrition

Calories: 839kcal | Carbohydrates: 36g | Protein: 31g | Fat: 66g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 314mg | Sodium: 141mg | Potassium: 1030mg | Fiber: 10g | Sugar: 8g | Vitamin A: 3183IU | Vitamin C: 21mg | Calcium: 332mg | Iron: 10mg