If you love garlic bread, this one just hits the spot. If you are used to steak and eggs, now this is a must-try!
Length of time from start to finish: 1:15 min
- 1 1 lb ribeye steak
- 4 oz unsalted butter
- 1 tbsp chopped parsley
- 1 tsp chili flakes
- 1 tsp Italian seasoning
- 1 whole head of garlic
- 1 tbsp cooking oil
- 1 medium sweet onion
- 2 eggs
- 1 tbsp mayo
- 4 slices sourdough bread
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
-Preheat your grill to 400 degrees and leave the butter out to get nice and soft to room temperature.
– To prep the garlic, slice the top of the garlic about 1/4 inch, add cooking oil and season with salt and pepper and then wrap them in foil.
-Place on the grill for about 35-45 min. Make sure the garlic is nicely roasted and really soft. While the garlic is cooking, sauté the onions. Slice as thin as possible.
-Now preheat a skillet to medium heat and add 1 tbsp cooking oil and sauté onions until nice and tender. Remove and set aside. When the garlic is done remove and now let’s cook the steak. I seasoned the steak with salt pepper garlic. I cooked it flipping every 2 min until it reached an internal of 120 degrees, the carry over heat took it to 135.
-I used my meater wireless thermometer to track my temps. While the steak is resting, in a bowl throw in the butter, the roasted garlic, parsley, chili flakes, Italian seasoning and mix until fully combined.
-Now slather the bread thoroughly on both sides and toast until golden brown. Remove the bread and fry your eggs. Remove the eggs and then slice the steak, slice as thin as possible.
-Let’s assemble! On the toasted bread add the onions, steak, and top off with the egg. Serve along with some nice warm coffee.
Any other notes: this was next level amazing, highly recommended. You can use skirt steak or any other cut of steak that has nice marbling.
Did you enjoy this steak and eggs sandwich? You’ll love my other beef recipes in the link below!