Fired up the 36” Blackstone Griddle to knock out a killer ribeye steak, sunny side up eggs, and some extra-crispy taters (thanks to my little trick!). This easy cook is loaded with flavor and shows off just how versatile a Blackstone can be. Swing by the video to see how I pull it all together—let’s take that flat-top cooking to the next level!
Ingredients:
2 Ribeye Steaks
Hussey's Heifer Dust
1/2 tsp coffee
Blackstone Blackened Steak seasoning
4 russet potatoes
Bacon Up
1 red peppers, diced
1/2 onion, chopped
4 tbsp butter
6 large eggs
Sauce:
1 tbsp Worcestershire sauce
1/2 tsp Texas Pete hot sauce
Directions:
1. Preheat griddle to high on the middle burners and low on the outside burners. Season steak with Heifer Dust, coffee and Blackened Steak seasoning.
2. Par cook the potatoes in the microwave until just shy of being done. Let cool slightly and cut into chunks. Put down some bacon up on the middle burners and add the potatoes. Use your spatula to coat all the potatoes with Bacon Up. Cover with dome and let ride.
3. Chop up the red pepper and onion. Check and flip the potatoes and add the peppers and onion and season with Heifer Dust. Mix well. Move the potatoes to one side of the griddle and turn down middle burners to medium.
4. Add steaks to the middle of griddle. Check potatoes and flip. At the end of cooking the potatoes, add 2 tablespoons of butter to the top of potatoes.
5. While steaks are cooking and potatoes are finishing up, mix together the sauce ingredients. After about a minute, flip steaks and flip the potatoes. Add butter to the steaks and keep flipping in the butter to form a crust.
6. Turn off the outside burner and bring down the temp for eggs. When steaks are done to your liking, remove from griddle and let rest.
7. Add more butter to the griddle and add your eggs. Season with Heifer Dust and cook to your liking.
8. To plate: slice the steak and add the potatoes and eggs and add sauce to the steak.
