A classic steak and eggs cast-iron pan dish! Over the fire cooking expert, Derek Wolf, levels up our steak game with his new Bourbon Prime spirit-infused seasoning with a side of potatoes topped with eggs. We know this is a great dish for leftover steak or freshly seared steaks. Topped with butter and fresh herbs for the final touch!
In a food-safe bowl, add your diced potatoes, canola oil and Lemon Chili Rye seasoning. Mix together and set aside. Next, lather your steaks with canola oil and season with Bourbon Prime.
Preheat a high heat fire (around 400F). Add a cast-iron skillet with a little canola oil to the fire 1-2 minutes before cooking.
Add your steaks to the skillet and cook for about 2-3 minutes per side or until they are 120F internal. Once the steaks are done, pull off and let rest. Add your potatoes to the skillet and cook for about 8-10 minutes until softened. Once the potatoes are done, push them to one side of the skillet and make 3-4 divots in the potatoes. Crack your eggs into the divots and cover the skillet with a lid or a smouldering log. Cook your eggs until done to your liking, then pull your skillet off.
Slice your steaks against the grain and add to the empty side of the skillet. Top the steaks with butter and garnish with chopped parsley. Serve and enjoy!