Steak & Eggs Recipe

1. Salt the steaks at least 40 minutes in advance for the best results, however, you can pat the steaks dry and salt them while the griddle is preheating.
2. Preheat the griddle for a two-zone cook, one set to high, the other side set to medium.
3. You will know that your griddle is ready to cook on when water beads on the surface instead of steams.
4. Butter the bread and bring all of the food out to the grill. Make sure you have a clean board or plates to bring the food in.
5. Lay down the steaks first, cooking for 3 to 5 minutes, until a crust has formed, and they easily release from the griddle surface.
6. Once you have flipped the steaks, add some high-heat oil to the cooler side of the griddle surface and crack your eggs. They are ready when they release easily from the griddle, about 3 minutes. Do not flip.
7. Once you put down the eggs, you can also put down the buttered bread to toast.
8. Temp the steaks, moving them to the cooler side of the griddle if they need more time. For extra flavor, add a pat of butter and some aromatics like garlic and fresh herbs while they finish.
9. Rest the steaks for at least 5 minutes before slicing and serving the toast topped with the steaks and eggs. Season with freshly ground black pepper and some fresh herbs. Pair this with a cherry or plum forward Merlot or try an imperial stout if you prefer a beer pairing, Alternatively go with a light Mexican Michelada like Corona.

Why settle for ordinary when you can uplift your breakfast or brunch with this delightful Steak & Eggs recipe? It’s quick to make, delicious to savor, and perfect for any morning gathering. Fire up your Napoleon Griddle, and let the flavors bring excitement to your plate. What are your favorite brunch recipes for the BBQ? Share your brunch grill recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!