The Captain's Steak & Eggs Recipe
12oz Ribeye grilled over Pecan Wood, Pickled Peppers & Onions, Fried Egg and Potatoes
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Ingredients
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Steak
Pickled Peppers & Onions
Fried Egg
Potatoes
Method
Pickled Peppers & Onions
- 1
Prepare Pickled Peppers & Onions
In a saucepan, combine the apple cider vinegar, sugar, and water. Heat over medium until the sugar dissolves. Add the sliced red onion and pickled jalapeños. Remove from heat and let them marinate for at least 30 minutes.
Potatoes
- 2
Cook Potatoes
In a large skillet, heat olive oil over medium-high heat. Add the cubed russet potatoes, garlic powder, salt, and black pepper. Cook, stirring occasionally, for about 15-20 minutes or until golden brown and cooked through.
Steak
- 3
Grill the Ribeye
Soak the pecan wood chips in water for at least 30 minutes. Preheat the grill to medium-high heat. Season the ribeye steak on both sides with salt and black pepper. Place the soaked wood chips in a smoker box or directly on the coals. Grill the steak for about 6-8 minutes per side for medium-rare, or until it reaches your desired doneness.
Fried Egg
- 4
Fry the Eggs
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 3-4 minutes. Season with salt and pepper to taste.