Steak and Chili Oil Eggs Recipe
Steak and Chili Oil Eggs Recipe is a medium American (Asian Fusion) recipe that serves 2. 680 calories per serving. Recipe by Over The Fire Cooking by Derek Wolf on YouTube.
Prep: 12 hrs 20 min | Cook: 18 min | Total: 12 hrs 53 min
Cost: $36.71 total, $18.35 per serving
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
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
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
Prep Aromatics for Chili Oil
Mince the garlic and ginger; set aside. Slice the scallions thinly, separating white and green parts.
Time: PT5M
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
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
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
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
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
Dietary info: High‑protein, Low‑carb, Contains alcohol (bourbon)
Allergens: Eggs, Soy, Sesame
Ingredient Substitutions
- Instead of Ribeye Steak: New York strip, Sirloin steak
- Instead of Soy Sauce: Tamari
- Instead of Sesame Oil: Peanut oil
- Instead of Bourbon: Whiskey, Rum
- Instead of Prime Seasoning (Spiceology): All‑purpose seasoning
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Black Garlic Sauce: Regular garlic paste
- Instead of Sriracha: Chili garlic sauce
- Instead of Neutral Oil (vegetable or canola): Peanut oil, Sunflower oil
- Instead of Szechuan Chili Flakes: Crushed red pepper
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger (less aromatic)
- Instead of Eggs: Egg whites only
- Instead of Sesame Seeds: White sesame seeds
- Instead of Scallions: Chives
Equipment Needed
- Mixing Bowl
- Zip‑Top Bag
- Meat Thermometer
- Grill or Cast‑Iron Skillet
- Small Saucepan
- Spatula
- Tongs
- Cutting Board
- Sharp Knife
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Marinating the ribeye for at least 12 hours
- Achieving an internal temperature of 120°F for medium‑rare
- Infusing the chili oil without burning the aromatics
- Resting the steak before slicing
Chef Tips from the Video
- Pat the steak dry before grilling to achieve a better sear.
- Toast the sesame seeds in a dry skillet for 1‑2 minutes for extra nuttiness.
- Slice the steak against the grain for maximum tenderness.
- Use a light drizzle of extra chili oil right before serving for a glossy finish.
Troubleshooting
Steak is overcooked and dry.
Use a meat thermometer and pull the steak at 120°F; let it rest before slicing. If overcooked, slice thinly and serve with extra chili oil to add moisture.
Chili oil tastes bitter.
Remove the oil from heat immediately if the garlic or chili flakes begin to brown. Strain out the solids and start a new batch with fresh oil.
Egg whites are rubbery.
Cook the eggs over medium heat and avoid high heat; remove from pan as soon as whites set.
Storage
Refrigerator: Store leftover steak and chili oil in airtight containers for up to 3 days.
Freezer: Freeze sliced steak (separate from oil) for up to 2 months; reheat gently.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the steak a day ahead for deeper flavor.
- Prepare the chili oil up to 24 hours in advance; store in a sealed jar in the fridge.
- Eggs are best fried fresh, but you can pre‑cook the steak and reheat gently before serving.
Frequently Asked Questions
What is the cultural significance and history of Steak and Chili Oil Eggs in American‑Asian fusion cuisine?
Steak and Chili Oil Eggs blends classic American steak‑and‑eggs comfort food with the bold, numbing heat of Szechuan chili oil, a hallmark of Chinese Sichuan cooking. The dish reflects the modern trend of mixing Western proteins with Asian condiments to create vibrant, cross‑cultural meals.
What are the traditional regional variations of chili‑oil‑based egg dishes in Chinese cuisine?
In Sichuan cuisine, eggs are often poached or stir‑fried with chili oil, garlic, and Sichuan peppercorns, creating a spicy, fragrant topping for rice or noodles. In Shanghai, a lighter chili‑oil drizzle is used over steamed eggs, while in Taiwan, spicy egg pancakes incorporate similar flavors.
How is Steak and Chili Oil Eggs traditionally served in the United States?
In the U.S., the dish is typically plated as a steak sliced over a skillet with sunny‑side‑up eggs on top, finished with a drizzle of chili oil, toasted sesame seeds, and scallions. It is often accompanied by toast, hash browns, or a simple rice pilaf.
What occasions or celebrations is Steak and Chili Oil Eggs associated with in contemporary American food culture?
This hearty, flavorful plate is popular for weekend brunches, celebratory breakfasts, or as a special dinner after a night out. Its bold flavors also make it a favorite for game‑day gatherings and food‑ie dinner parties.
What authentic traditional ingredients are essential for authentic Szechuan chili oil in this recipe?
Traditional Szechuan chili oil relies on neutral oil, toasted Szechuan peppercorns (optional for extra numbing), dried chili flakes, garlic, and ginger. The recipe uses the core ingredients—neutral oil, chili flakes, garlic, and ginger—to capture the authentic flavor.
What are the most common mistakes to avoid when making Steak and Chili Oil Eggs?
Common errors include over‑marinating the steak (which can make it mushy), burning the garlic in the chili oil, cooking the steak beyond 120°F for a medium‑rare finish, and over‑cooking the eggs so the yolks harden. Follow the temperature guidelines and watch the aromatics closely.
Why does this Steak and Chili Oil Eggs recipe use a bourbon‑soy marinade instead of a simple salt‑pepper rub?
The bourbon adds a subtle sweetness and depth that balances the heat of the chili oil, while soy sauce provides umami and salt. This combination creates a layered flavor profile that a plain rub cannot achieve, especially when paired with the spicy oil.
Can I make the chili oil ahead of time and how should I store it?
Yes, the chili oil can be prepared up to 24 hours in advance. Store it in a clean, airtight jar in the refrigerator; bring it to room temperature before using. The oil may solidify slightly when cold, so gently warm it before drizzling.
What texture and appearance should I look for when making the Szechuan chili oil?
The oil should turn a deep, glossy red and emit a fragrant aroma of garlic and ginger without any dark brown specks. If the aromatics turn brown, the oil is over‑cooked and may taste bitter.
How do I know when the steak is done cooking for this recipe?
Insert a meat thermometer into the thickest part of the steak; it should read 120°F (49°C) for a perfect medium‑rare. The steak will feel firm but still have a slight give when pressed.
What does the YouTube channel Over The Fire Cooking by Derek Wolf specialize in?
The YouTube channel Over The Fire Cooking by Derek Wolf focuses on outdoor and fire‑based cooking techniques, showcasing recipes that blend classic comfort foods with bold, global flavors, often using grills, smokers, and open‑flame setups.
How does the YouTube channel Over The Fire Cooking by Derek Wolf's approach to American‑Asian fusion differ from other cooking channels?
Derek Wolf emphasizes high‑heat, fire‑driven methods and real‑world outdoor kitchens, pairing them with precise marinades and Asian condiments. This contrasts with many indoor‑studio channels that rely on stovetop or oven techniques, giving his dishes a smoky, charred edge.
Last updated: September 2, 2026
