Few breakfasts hit as hard as steak and eggs cooked over live fire. This simple but flavor-packed Kamado Joe breakfast brings together a perfectly seared steak, rich and buttery over-easy eggs, and a bright homemade chimichurri that wakes everything up. Whether it’s a slow weekend morning or a special brunch cook, this one delivers every single time.
Recipe card
Steak & Eggs Breakfast on the Kamado Joe (with Chimichurri)
Rated 5.0 stars by 1 users
Category
Steak
Cuisine
American
Few breakfasts hit as hard as steak and eggs cooked over live fire. This simple but flavor-packed Kamado Joe breakfast brings together a perfectly seared steak, rich and buttery over-easy eggs, and a bright homemade chimichurri that wakes everything up. Whether it’s a slow weekend morning or a special brunch cook, this one delivers every single time.
Ingredients
-
For the Steak & Eggs
- • 1–2 ribeye or strip steaks
- • 2 eggs (or more if feeding a crowd)
- • Mustard or oil binder (optional)
- • Bartlow’s BBQ All Y’all SPG seasoning
- • Butter or oil for cooking
- • Lodge cast iron skillet (we used the Lodge Cast Thin Skillet)
- 1 cup fresh parsley, finely chopped
- • 3–4 cloves garlic, minced
- • 1/2 cup olive oil
- • 2–3 tbsp red wine vinegar
- • 1 tsp dried oregano
- • Salt & black pepper to taste
- • Optional: a pinch of red pepper flakes
For the Chimichurri
Directions
GRILL SETUP
- Grill: Kamado Joe
- Temperature: 450°F
- Setup: Indirect heat
- Place your cast iron skillet on the grill while it preheats so the pan warms up with the cooker.
COOKING INSTRUCTIONS
Prep the Steak
- Apply a light binder if you’d like (mustard or oil works great).
- Season generously with All Y’all SPG on all sides.
- Let the steak sit while the grill and skillet heat up.
Sear the Steak
- Once the Kamado Joe reaches 450°F indirect, your skillet should be hot and ready.
- Add a little oil or butter to the pan.
- Place the steak in and let it sear.
- Flip every 3 minutes to build an even crust.
- Cook to your preferred doneness (about 125–130°F for medium-rare, 135°F for medium).
- Remove and let rest.
Cook the Eggs
- In the same skillet, add a small amount of butter or oil if needed.
- Crack in two eggs.
- Cook over easy (or however you like them).
- They’ll soak up that steak flavor in the pan and taste incredible.
Make the Chimichurri
- In a bowl, combine parsley, garlic, olive oil, red wine vinegar, oregano, salt, pepper, and red pepper flakes if you like a little heat.
- Stir and let it sit a few minutes so the flavors come together.
Plate & Enjoy
- Slice the steak.
- Top with the eggs.
- Spoon chimichurri over the top.
- Serve immediately and enjoy a breakfast that feels like a celebration.
Recipe Video
Recipe Note
Double the protein for breakfast and you can't go wrong.
