Deluxe steak and egg
- Preparation 25 min
- Cooking 40 min
- Servings 2 to 3
- Freezing I do not suggest
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🥩 The lumberjack breakfast that puts everyone back on their feet
Nothing beats starting a Sunday morning, especially when you’re still slightly spinning, like a good old steak with eggs, potatoes and tomatoes. This deluxe BBQ steak and eggs is the kind of generous, decadent breakfast that recharges your batteries for the whole day: a perfectly grilled bone-in ribeye with a marked BBQ crosshatch, crispy oven-roasted baby potatoes and a fresh herb sauce with cilantro and parsley that wakes everything else up. Perfect for a Sunday after a long night, a celebratory brunch or any occasion that deserves a strong start.
🔥 The herb sauce. The element that changes everything
What takes this deluxe steak and eggs from good to unforgettable is the homemade herb sauce. Fresh cilantro, parsley, crushed garlic and apple cider vinegar emulsified in olive oil. It’s bright, aromatic and so fresh it perfectly balances the richness of the steak, the smokiness of the grill and the crunch of the potatoes. It comes together in 2 minutes in a food processor and gets poured generously over everything on the plate. The kind of sauce you want to put on everything.
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🌡️ Take the steak out of the fridge 30 minutes before. Golden rule
A cold steak put directly on the grill burns on the outside before it’s cooked through. Letting it come to room temperature for 30 minutes allows the BBQ heat to penetrate the meat evenly and guarantees a uniform cook. This is the foundation of a steak that’s properly seared outside and perfectly pink inside.
🔥 Maximum heat BBQ for the perfect crosshatch
The grill crosshatch only happens with a very hot grate. Preheat the BBQ to maximum heat for at least 10 to 15 minutes before placing the meat, and oil the grate just before cooking to prevent sticking. The 45-degree rotation after the first 2 minutes on each side is what creates that diamond pattern characteristic of a great grilled steak.
⏱️ Start the potatoes first. Everything arrives at the same time
The baby potatoes need 7 minutes of boiling plus 25 minutes in the oven. About 32 minutes total. Starting them right away while the BBQ preheats means everything lands on the table at the same time without the steak or eggs going cold while the potatoes finish. Timing the cook is the key to a flawless service.
🫙 Let the steak rest 5 minutes under aluminum foil
The rest is the step everyone wants to skip but absolutely shouldn’t. Coming off the grill, the steak’s juices are concentrated at the centre. Five minutes tightly wrapped in foil redistributes those juices evenly throughout the meat. Giving a tender, juicy and flavourful bite all the way to the last piece. Cutting too early sends all those juices running onto the plate.
🌿 Make the herb sauce the night before for more depth
The herb sauce is better when the flavours have had time to come together. Making it the night before and refrigerating it in an airtight jar lets it develop more complex, deeper aromas. Take it out 15 minutes before serving to bring it back to room temperature and its ideal consistency. It keeps for up to 3 days in the fridge.
Main ingredients
- 1 bone-in ribeye steak, about 400 g (14 oz)
- Olive oil
- 2 eggs, cooked to your liking
- 1 tomato, sliced
- Slices of toasted bread
- Salt and ground pepper
Herb sauce
- 1 cup (250 ml) fresh cilantro, lightly packed
- ¾ cup (190 ml) fresh parsley, lightly packed
- 2 garlic cloves, crushed
- 2 tbsp (30 ml) apple cider vinegar
- ½ cup (125 ml) olive oil
- Salt and ground pepper
Crispy potatoes
- 10 baby potatoes, halved
- Olive oil
- ½ tsp (2.5 ml) smoked paprika
- ½ tsp (2.5 ml) Italian seasoning
- Salt and ground pepper
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Preparation
Herb sauce
- In the bowl of a food processor, combine all sauce ingredients. Season generously with salt and pepper and blend until smooth. Set aside.
Crispy potatoes
- Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- In a pot of boiling water, cook the baby potatoes for 7 minutes. Drain.
- Transfer to the baking sheet and drizzle generously with olive oil. Be generous, this is what makes them properly crispy. Add the spices, season with salt and pepper and toss to coat. Roast for 25 minutes, tossing halfway through, until deep golden and crispy.
Steak
- Remove the steak from the fridge 30 minutes before cooking. Preheat the BBQ to maximum heat and oil the grate.
- Brush the steak with a thin drizzle of olive oil. Season both sides with salt and pepper.
- Place on the grate and cook for 2 minutes to sear the meat. Rotate 45 degrees and cook another 2 minutes to create a crosshatch.
- Flip the steak and repeat both searing steps, cooking 4 minutes total on this side. At this point, the steak should be medium-rare. Continue cooking if needed.
- Transfer to a plate, cover tightly with aluminum foil and let rest for 5 minutes.
- Serve with the eggs, potatoes, tomato, toasted bread and drizzle generously with herb sauce.
Yes. A ribeye, strip loin or flank steak all work very well with this BBQ cooking technique. The bone-in ribeye is chosen for its generous marbling that delivers a tender, flavourful result. A very lean cut will be less juicy. Aim for a piece around 400 g (14 oz) for optimal medium-rare doneness with this searing method.
Three conditions are required: a very hot grate, a dry piece of meat (not wet) and a steak thick enough to handle the double rotation. Pat the steak dry with paper towel before oiling it to remove excess moisture. Water creates steam that prevents caramelization. Don’t move the meat during those 2-minute searing intervals. Leaving it completely alone makes all the difference.
Yes. A very hot cast iron pan with a drizzle of high smoke-point oil gives an excellent result. Same technique: 2 minutes without moving, 45-degree rotation, 2 more minutes, flip and repeat. Finish in the oven at 400°F (200°C) for 3 to 4 minutes if the steak is very thick. The aluminum foil rest remains non-negotiable.
Yes. Boil and season them the night before, keep them in the fridge on the parchment-lined baking sheet uncovered, and roast them when needed. To reheat already-cooked potatoes, put them back in at 450°F (230°C) for 8 to 10 minutes. They get their crunch back perfectly. Never cover cooked potatoes in the fridge, the moisture will make them soggy.
Yes, and it’s actually recommended. The sauce keeps for up to 3 days in the refrigerator in an airtight jar. It may thicken slightly in the cold. Add a drizzle of olive oil and stir to bring it back to the ideal consistency. Take it out 15 minutes before serving to come back to room temperature.
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