Steak and Chili Oil Eggs Recipe

Ingredients

• 1.5 lb Ribeye Steak (trimmed, about 1‑inch thick)
• 2 tbsp Soy Sauce (regular or low‑sodium)
• 1 tbsp Sesame Oil (toasted, for flavor)
• 2 tbsp Bourbon (good quality, for marinade)
• 1 tsp Prime Seasoning (Spiceology) (all‑purpose seasoning blend)
• 1 tsp Brown Sugar (packed)
• 1 tbsp Black Garlic Sauce (store‑bought or homemade)
• 1 tsp Sriracha (adjust to heat preference)
• 1/4 cup Neutral Oil (vegetable or canola) (for chili oil)
• 1 tbsp Szechuan Chili Flakes (to taste, for chili oil)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (minced fresh)
• 2 large Eggs (room temperature)
• 1 tsp Sesame Seeds (toasted)
• 2 Scallions (thinly sliced, green and white parts)

Instructions

1. Prepare the Marinade

   In a mixing bowl whisk together soy sauce, sesame oil, bourbon, Prime seasoning, brown sugar, black garlic sauce, and sriracha until the sugar dissolves.

   Time: PT10M

2. Marinate the Ribeye

   Place the ribeye in a zip‑top bag, pour the marinade over it, seal, and massage gently to coat. Refrigerate overnight (at least 12 hours), turning the bag once halfway through.

   Time: PT12H

3. Prep Aromatics for Chili Oil

   Mince the garlic and ginger; set aside. Slice the scallions thinly, separating white and green parts.

   Time: PT5M

4. Make Szechuan Chili Oil

   Heat the neutral oil in a small saucepan over medium heat. Add the minced garlic and ginger, sauté 30 seconds until fragrant, then stir in the Szechuan chili flakes. Cook 1‑2 minutes, stirring constantly, until the oil turns a deep red and aromatic. Remove from heat and let steep while you grill the steak.

   Time: PT5M

   Temperature: Medium heat

5. Grill the Steak

   Preheat the grill or cast‑iron skillet to medium‑high. Remove steak from the bag, pat dry, and place on the hot surface. Grill 4‑5 minutes per side, or until an internal temperature of 120°F (49°C) for medium‑rare. Use a meat thermometer for accuracy.

   Time: PT8M

   Temperature: Medium‑high heat

6. Rest the Steak

   Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes. This allows juices to redistribute.

   Time: PT5M

7. Fry the Eggs

   Add 1‑2 tbsp of the freshly made chili oil to a clean skillet over medium heat. Crack the eggs into the pan and fry sunny‑side‑up, cooking until the whites set but the yolks remain runny, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

8. Assemble and Serve

   Thinly slice the rested steak against the grain. Arrange the slices in the skillet with the fried eggs on top. Drizzle additional chili oil over everything, sprinkle toasted sesame seeds, and garnish with the green scallion tops.

   Time: PT2M

Nutrition Facts

Calories

680

Protein

45 g

Carbohydrates

5 g

Fat

45 g

Fiber

1 g