Cowboy Ribeye Breakfast Plate with Eggs and Hash Browns

Grilled Cowboy Ribeye with Sunny Side Up Eggs and Hash Browns

Introduction

Breakfast just got seriously upgraded. If you’re craving something hearty and protein-rich, this grilled cowboy ribeyeserved alongside sunny side up eggs and crispy golden hash browns is the ultimate wake-up meal. Inspired by ranch-style mornings and big appetites, this dish blends smoky, seared steak, creamy yolks, and crisp potatoes into one unforgettable breakfast plate.

Whether you’re feeding a crowd, treating yourself after a long week, or prepping for a full day outdoors, this is the kind of fueling, feel-good meal that checks every box.

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Why You’ll Love This Recipe

• Combines three breakfast favorites: steak, eggs, and hash browns
• Perfect for brunch, weekend breakfasts, or post-workout meals
• High-protein, satisfying, and easy to customize
• Steak can be grilled, pan-seared, or reverse seared based on preference
• A great way to repurpose a leftover ribeye too

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Ingredients

For the Cowboy Ribeye

• 1 bone-in cowboy ribeye steak (about 1.5–2 inches thick)
• 1 tbsp olive oil
• Salt and freshly cracked black pepper, to taste
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional)
• 1 tbsp butter
• 2 sprigs rosemary or thyme (optional for basting)

For the Sunny Side Up Eggs

• 2–4 large eggs
• 1 tsp butter or olive oil
• Salt and pepper, to taste

For the Hash Browns

• 2 medium russet potatoes, peeled and grated
• 1 tbsp butter
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional: garlic powder, paprika, or chopped parsley

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Timing

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: ~45 minutes
• Servings: 2
• Calories: ~850 kcal per serving

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Instructions

Step 1: Grill the Cowboy Ribeye

1. Preheat your grill to medium-high heat (or heat a cast iron skillet).
2. Rub the steak with olive oil, then season generously with salt, pepper, garlic powder, and smoked paprika if using.
3. Grill for 4–5 minutes per side, or until a nice crust forms. Use a thermometer to check doneness:
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
4. In the last minute of grilling, add butter and herbs to the pan (if using cast iron) and baste.
5. Remove from heat, cover loosely with foil, and let rest 5–10 minutes.

Step 2: Make the Hash Browns

1. Rinse grated potatoes in cold water to remove excess starch, then dry thoroughly with a towel.
2. Heat butter and olive oil in a non-stick skillet over medium-high heat.
3. Add potatoes in an even layer. Cook undisturbed for 5–6 minutes until golden and crisp.
4. Flip and cook the other side for another 4–5 minutes. Season with salt, pepper, and desired spices.
5. Transfer to a plate and keep warm.

Step 3: Fry the Sunny Side Up Eggs

1. Heat butter or oil in a nonstick skillet over low-medium heat.
2. Crack eggs gently into the skillet, keeping the yolks intact.
3. Cook slowly for 2–3 minutes, until whites are set but yolks remain runny.
4. Do not flip. Season with salt and pepper.

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Tips for Success

• Let the ribeye rest before slicing to retain its juices.
• Use a cast iron skillet for a perfect crust on both steak and hash browns.
• For extra crispy hash browns, press them down slightly while cooking.
• Want more flavor? Add sautéed mushrooms, caramelized onions, or a dash of hot sauce to the plate.

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Serving Suggestions

• Plate the sliced steak next to the hash browns and top with sunny side up eggs
• Add a side of Blueberry Lemonade for balance
• Serve with Cheesy Garlic Zucchini Steaks or a simple fruit salad
• Finish with Chocolate Chip Cookie Bites for a sweet bite

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Storage & Leftovers

• Steak: Wrap and refrigerate leftovers up to 3 days; slice for steak and egg tacos
• Hash browns: Store in an airtight container for up to 2 days; reheat in a skillet
• Eggs: Best made fresh, but scrambled versions can be stored and reheated

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More Recipes You Will Love

• Savory Steak with Roasted Potatoes
• Filet Mignon with Creamy Peppercorn Sauce
• Crockpot Nacho Dip
• Chicken and Broccoli Alfredo Bake
• No-Bake Peanut Butter Oatmeal Bars

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Final Thoughts

This Cowboy Ribeye Breakfast is the kind of meal that feels like a reward—rich, satisfying, and made to impress. From the juicy steak to the crisp hash browns and creamy eggs, every component is packed with flavor. Whether you’re starting a busy day or celebrating a slow weekend morning, it’s a breakfast built to energize and indulge.

Tried it? Tag @chefmaniac and show us your steak and eggs plate. For more gourmet comfort food, follow Jason Griffith and the ChefManiac kitchen.