It’s time to elevate a breakfast classic! With my grilling grandma touch, Steak and Eggs is now Hickory Smoked Ribeye Steak and Eggs, Skillet Caramelized Peppers Poblano Hash Browns! And the best part is you can make it all on your gas grill using Western Hickory BBQ Smoking Chips! 

This recipe was originally published on GrillingGrandma.com

SERVINGS: 5

PREP TIME: 10 minutes

COOK TIME: 30 minutes

Equipment:

2 grill safe surfaces, cast iron is a good choice

2 cups Western Hickory BBQ Smoking Chips

Ingredients

• 3 (8-12 oz) rib eye, over 1-inch thick
• Jack Daniel’s® Steak Seasoning
• 2 cups tri-color mini peppers, sliced
• 1 large red onion, chopped
• 1 poblano pepper, chopped
• Cooking oil, canola or avocado
• 6-8 cups frozen hash browns, thaw and pat dry
• 4-6 large eggs, desired quantity
• 1/4 cup chopped chives or green onion
• Fresh basil, optional
  

Instructions

TO PREPARE THE STEAK

Generously season both sides of the steak with Jack Daniel’s® Steak Seasoning. The steaks can be seasoned the night before and air dried in the refrigerator. Or right before grilling, remove steaks from the refrigerator and pat dry then season. 

TO PREPARE THE GRILL

Loosely fill a smoked box with hickory smoking chips. Set the smoker box on the hottest part of the grill, and close the grill lid. Heat the gas grill to 375°F degrees. Place a large grill safe griddle or pizza pan on the grill to cook hash browns. Place a skillet on the grill for the peppers and onion steak topping. The smoking chips usually release smoke after 12-15 minutes

FOR THE VIBRANT PEPPERS & ONION MEDLEY

Pour about 1 tablespoon of cooking oil into the skillet. Add the mini pepper slices and 1/2 cup chopped red onions, and lightly salt or season with Jack Daniel’s steak seasoning. Grill and smoke medley until softened, about 7 minutes. Once the pepper medley has softened remove from the skillet, and set aside. The skillet does not need to be wiped out before the eggs cook in it. 

FOR THE POBLANO HASH BROWNS

Place about 2-3 tablespoons cooking oil on the pizza pan or griddle. Add the poblano pepper and remaining chopped red onions. Once the aromatics soften, about 7 minutes, add the hash browns. Sprinkle Jack Daniel’s® Steak Seasoning on hash brown while they are cooking. Do not stir the hash browns until they are beginning to turn golden brown, about 12 minutes. After crisping both sides of the hash browns, remove from the grill.

COOK THE STEAKS

After 12-15 minutes of the smoker box being placed in the grill, open the grill lid, and check to to see if wood chips are smoking. Once the wood chips are smoking, adjust heat to 225°F to 300°F degrees. Precede to smoke the steaks over indirect heat, flipping one time, until the internal temperature is 125°F. Remove the steaks, and raise the heat to 450°F degrees. 

CHAR THE STEAKS

Over direct high heat sear both sides of steaks, until they reach 5°F less than desired serving temperature. Remove charred steaks from the grill, and rest meat for 5 minutes before slicing. 

COOK THE EGGS

As the steaks are resting fry the eggs. Add 1/2 tablespoon cooking oil to the (pepper medley) skillet. Crack eggs into hot. Sprinkle Jack Daniel’s Seasoning on hash brown while they are cooking. Fry eggs to desired doneness. 

TO SERVE

Slice the steaks and fan them out over the hash browns. Add the fried eggs, and sprinkle with chives. Garnish with basil, if desired. 

NOTES:

•   Cook at least one egg per serving. The eggs are great over easy but serve eggs as you would for a weekday breakfast.

•   If Jack Daniel’s Steak Seasoning is not available mix salt, pepper, and granulated garlic together.

•  If you are a heat seeker, add hot sauce or red pepper flakes.