Blackstone Steak and Eggs are layered with flavor and is a favorite by many!! A steak and eggs diet are a staple healthy diet food that you will want to have again and again!
It’s deliciously satisfying and really filling. I can savor this breakfast steak and eggs which makes me sail through lunch without snacking.
I was looking for something quick and efficient to make on my Blackstone Griddle. This recipe is the perfect quick and easy meal.
The steak should be at a good thickness – approximately an inch thick. I like to griddle grill the eggs quickly just as the steak is resting and waiting to be served.
Steak and Egg is an easy dinner or breakfast meal that is an incredibly protein-rich dish. The perfectly fried egg, along with a savory blend of garlic and herb butter steak, will satisfy your craving for a hearty meal.
Steak with eggs are excellent breakfast options for a long weekend or holiday in the summer. You can also make them a delicious lunch or dinner, with a great side dish.
The cooking of steaks and eggs is simple on a sturdy Blackstone Griddle! Eggs are particularly delicious when cooked in the same steak drippings, if desired. Steaks and eggs are simple and wholesome and contain good fat and plenty of iron.
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Best Steak for Blackstone Griddle
Steak preferences vary depending on your budget and your taste buds. When considering a piece of beef for your steak and egg options, think about 3 things.
- First thing is how much money do you want to spend on a steak? Steak prices are skyrocketing so you need to decide how much you are willing to pay.
- Second thing is, do you want a bone in your steak or not? I would stay away from a steak that has a bone in it such as a Tomahawk, T-bone, or Porterhouse because it will make it harder to eat along with the runny egg. But these are also premium cuts of beef.
- Third thing would be if you want to have fat marbled throughout the piece of meat? Fat marbled through a piece of griddle cooked beef tastes amazing. But when you are eating a fatty steak with a fried egg on top of it, that might not be a good choice. If you like to eat your fatty pieces then that might not be a problem, I don’t like to eat fat, so a fatty steak won’t work for me. I have found that the best cut of meat for griddle steak and eggs are a filet, top sirloin filet or a top sirloin petite steak. A New York strip steak is also a good option. Make my Blackstone Griddle butter steak and you won’t be disappointed!
Chef Sherry’s Cookbook
How to Make Steak and Eggs
For best results, pull the steak from the refrigerator at least one hour before you plan to cook it. Leave it out on the counter to come to room temperature.
Add your favorite oil (olive oil is what I use) onto the hot griddle and spread around by using a griddle spatula. Place the seasoned steak onto the hot oiled griddle and let cook at least 3 minutes without moving it around.
Cook time will vary depending on the size and thickness of your steak. This helps the griddle steak get a nice golden-brown sear on it.
If you have a thick steak, cook it a little longer. Using your griddle spatula, flip the steak over.
Blackstone Griddle “Butter” Steaks
If you are making “butter steaks”, place a little bit of my garlic butter onto the piece of beef as it is cooking on the griddle. The flavored butter will melt around the steak as it is cooking and create an incredibly flavorful piece of meat!
Again, let the steak cook without moving it around. This is the mistake that a lot of people make is that they “fuss” with the steak while it’s cooking. Don’t!!
You want a nice, browned sear on the steak to help all the juices stay inside and not squish out onto the griddle. How do you want your steak cooked?
Use this chart to help with the temperature and use a digital thermometer (aka meat thermometer) if needed.
Thin steaks will cook faster. If your steak is thick or you want a well-done piece of meat, then use a dome lid while cooking.
This helps speed up the cooking process and ensures that you will not have a rare piece of meat. Once the steak is cooked at the desire doneness, remove from the Blackstone Griddle, and let the steak “rest” for about 5 minutes before serving and cutting into.
Fried Egg on the Blackstone Griddle
In the meantime, make your fried eggs to go on the top of the steak. Use farm fresh eggs whenever possible. Crack an egg into a bowl or just crack it right onto the hot griddle.
Make sure the flat top griddle is on medium heat and there is a thin layer of extra virgin olive oil or butter. You may also choose to cook the fried eggs into the leftover drippings of your butter steak.
Add one (unbroken yolk) egg onto the griddle. Season with your favorite seasonings like salt and pepper.
Let cook, do not move while it is cooking. If you want a well-done egg, then cover with a dome lid to help in the cooking process.
When the egg is cooked to the desired doneness, remove from the griddle and place on top of the resting steak. Serve hot with your favorite side dishes if desired.
How to Store Griddle Steak and Eggs
If you have any leftover steak and eggs, store in an airtight container in the refrigerator for up to 4 days. The egg may not hold up very well during storage, but the steak should be just fine.
Reheat in the microwave, air fryer, or on your Blackstone Griddle.
Steak and Egg Variation
- Instead of a fried egg, I make the butter steak recipe using scrambled eggs, cloud eggs or cheesy scrambled eggs. It may take more effort to make scrambled eggs than fried ones, however the creamy result has its own benefits and is certainly worth it!
- Make a hollandaise sauce and a poached egg and then pour the sauce over the top of the egg.
- If you don’t have a Blackstone Griddle, then use a large cast iron skillet over medium high heat or a nonstick skillet.
- Add one or more of the following to add extra flavor: red pepper flakes, kosher salt, fresh parsley, or freshly ground black pepper.
What to Make with Griddle Steak and Eggs?
- Smoked Asparagus
- Morel Mushrooms Recipe
- Smoked Potatoes in Foil
- Rainbow Pancakes on the Griddle
- Cucumber Tomato Onion Salad
- Blackstone Yellow Beans
- Smashed Potatoes on the Griddle
- Fried Rice
- Side Salad
- Hash Browns
- Biscoff Granola
Blackstone Steak and Eggs – FAQ
Steaks are the best meat to go with eggs, but sausage is a close second! When making steak and eggs, use filets, top sirloin filet, or a top sirloin petite steak.
Yes, you can eat eggs with your steak! A griddle steak topped with a crispy fried egg is great for breakfast, lunch, and dinner!
An egg on top of a steak is called steak and eggs or breakfast steak and eggs.
What cut of meat is best for steak and eggs?
The best cut of meat for a steak and eggs recipe is beef filets, top sirloin filet, or a top sirloin petite steak.
Blackstone Steak and Eggs Recipe
Get the full recipe and nutrition calories as well as nutrition information below!
- Steak 8 ounces
- Olive Oil 1 teaspoon
- Salt 1/4 teaspoon
- Pepper 1/8 teaspoon
- Herb Garlic Butter. 2 teaspoons
- Egg 1 each
- Prepare the herb garlic butter up ahead of time, if needed, so that it is ready to go when needed.
- Remove the steak from the refrigerator 1 hour before you plan on cooking it and just leave on the countertop to come to room temperature.
- Preheat the Blackstone flat top griddle to medium heat or if using the Blackstone Electric Griddle set the dial to 350°F.
- Season the steak with your favorite steak seasoning, such as Lawry's Seasoned Salt and Morton Natures Seasonings.
- Once the Blackstone griddle is hot, lightly oil the flat top griddle with some olive oil and a griddle spatula.
- Place the steak on the preheated griddle and let cook 3 to 4 minutes without moving to let the steak get a good deep golden-brown color on it.
- Use a griddle spatula and flip the steak over.
- Add a dollop of garlic butter to the top center of the griddle steak. Let the garlic butter melt into the steak as it continues to cook. If desired, you can add more then one pat of the compound butter. The basil garlic butter will melt and create a butter sauce around the steak will it cooks.
- Cook the Blackstone griddle steak to your desired doneness. Use a digital thermometer to check the temperature or do the touch test. Cooking times will vary depending on the griddle temperature, the thickness and size of your steak, the temperature of the steak, and the surrounding air temperature.
- Let the butter steak rest for 5 minutes.
- Make your fried eggs to go on the top of the steak. Crack an egg into a bowl or just crack it right onto the hot flat top griddle. Make sure the griddle is on medium heat and there is a thin layer of olive oil or butter. You may also choose to cook the fried egg into the leftover steak drippings. Add one egg onto the hot griddle. Season with your favorite seasonings. Do not move while it is cooking. If you want the whites or yolks set on the egg, then cover with a dome lid to help in the cooking process. When your egg is cooked to the desired doneness, remove from the Blackstone griddle and place on top of the resting steak. Serve hot.
- Swap up the fried egg, with a scrambled egg, cloud egg, or cheesy scrambled egg.
- Make a homemade hollandaise sauce and a poached egg and then
pour the sauce over the top of the egg while it sits on top of the steak.
- Don't have a Blackstone Griddle? Then use a large cast iron skillet over medium high heat or a nonstick skillet instead.
- Add one or more of the following to add more flavor: red pepper flakes, kosher salt, fresh parsley, or freshly ground black pepper.
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Amount Per Serving Calories 843Total Fat 62gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 29gCholesterol 434mgSodium 852mgCarbohydrates 2gFiber 0gSugar 0gProtein 66g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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