Steak and Eggs on the Grill

By Ray Lampe, Dr. BBQ

 

Ingredients

2 New York Strip steaks, about 8 ounces each

4 eggs

1 cup shredded hash browns

4 tablespoons butter

4 tablespoons corn oil

Seasoned salt

Salt

Pepper

Granulated onion 

2 English Muffins, split

 

1. Prepare the grill to cook direct at 450° with half of the grill covered by a cast iron griddle.

2. Season the steaks with seasoned salt and pepper. Place them on the open side of the grill.

3. Add 2 tablespoons of oil and 2 tablespoons of butter to the griddle. Top with hash browns. Season with salt, pepper and granulated onion. Toss to mix.

4. When steaks are well browned on the bottom side, flip them, and cook about 2 to 3 minutes.

5. Toss hash brown as needed, forming them into a patty and moving them to one end of the griddle.

6. Add the remaining butter and oil to the griddle. Break the eggs directly onto the griddle.

7. When the steaks have reached an internal temperature of 125° remove them to a platter. When the hash browns are golden brown, remove them to the platter. When the eggs are cooked through, remove them to a platter. 

8. Quickly grill the English Muffins directly over the fire until they are golden brown.

 

Makes 2 servings.