Steak and Chili Oil Eggs Recipe
Steak and Chili Oil Eggs Recipe is a medium Chinese‑American Fusion recipe that serves 2. 650 calories per serving. Recipe by Over The Fire Cooking by Derek Wolf on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $14.66 total, $7.33 per serving
Ingredients
- 1 piece Ribeye Steak (about 1.5 lb, trimmed)
- 2 tablespoons Soy Sauce (low‑sodium preferred)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
- ½ teaspoon Black Pepper (freshly ground)
- ¼ cup Vegetable Oil (for chili oil and frying)
- 2 tablespoons Szechuan Chili Flakes (plus extra for garnish)
- 1 teaspoon Szechuan Peppercorns (lightly toasted)
- 4 large Eggs (room temperature)
- 1 tablespoon Sesame Seeds (toasted)
- 2 stalks Scallions (thinly sliced, green parts only)
- to taste Salt
Instructions
Marinate the Steak
In a mixing bowl combine soy sauce, minced garlic, grated ginger, black pepper, and a pinch of salt. Add the ribeye steak, coat evenly, cover, and refrigerate overnight (at least 8 hours).
Time: PT10M
Prepare Chili Oil Base
In a small saucepan heat ¼ cup vegetable oil over medium heat. Add toasted Szechuan peppercorns and fry for 30 seconds, then add garlic and ginger and sauté until fragrant (≈30 seconds). Stir in 2 Tbsp Szechuan chili flakes and cook another 30 seconds, then remove from heat and let steep for 2 minutes before using.
Time: PT5M
Temperature: Medium heat
Grill the Steak
Preheat the grill or grill pan to high (≈450°F). Remove steak from the fridge, let sit 15 minutes at room temperature, then grill 2 minutes per side, or until an internal temperature of 120°F is reached for rare‑medium. Use a meat thermometer to check.
Time: PT8M
Temperature: 450°F
Rest and Slice Steak
Transfer the grilled steak to a cutting board, tent loosely with foil, and let rest 5 minutes. Then slice thinly against the grain.
Time: PT5M
Fry Chili‑Oil Eggs
In the same skillet used for the chili oil, add a drizzle of the hot chili oil (about 1 Tbsp). Crack the eggs into the pan and fry sunny‑side‑up until whites set but yolks remain runny, about 2‑3 minutes. Season lightly with salt.
Time: PT3M
Temperature: Medium‑high heat
Plate and Finish
Arrange sliced steak on a serving plate, top with the fried chili‑oil eggs, drizzle additional chili oil over everything, and garnish with toasted sesame seeds and sliced scallions.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 45 g
- Carbohydrates
- 5 g
- Fat
- 45 g
- Fiber
- 1 g
Dietary info: Gluten (soy sauce), High‑protein, Low‑carb
Allergens: Eggs, Soy, Sesame
Ingredient Substitutions
- Instead of Ribeye Steak: New York strip, Sirloin
- Instead of Soy Sauce: Tamari
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Szechuan Chili Flakes: Red pepper flakes, dried chili powder
- Instead of Szechuan Peppercorns: Sansho pepper
- Instead of Eggs: Duck eggs
- Instead of Sesame Seeds: Black sesame seeds
- Instead of Scallions: chives
Equipment Needed
- Mixing Bowl
- Small Saucepan
- Frying Pan/Skillet
- Grill or Grill Pan
- Tongs
- Meat Thermometer
- Cutting Board
- Chef’s Knife
- Spatula or Spoon
- Serving Plate
- Paper Towels
Critical Steps — Do Not Skip
- Marinating the steak overnight for flavor penetration
- Grilling to the precise internal temperature (120°F)
- Making the chili oil without burning the spices
- Frying the eggs in hot chili oil without over‑cooking the yolk
Chef Tips from the Video
- For extra umami, add a splash of Shaoxing wine to the steak marinade.
- Toast the sesame seeds in a dry pan for 1 minute to enhance nuttiness.
Troubleshooting
Steak is overcooked and dry
Use a lower grill temperature and monitor internal temperature closely; remove steak at 120°F and let it rest.
Chili oil tastes bitter
Do not over‑heat the oil; keep the temperature medium and remove from heat as soon as spices become fragrant.
Egg whites are rubbery
Cook the eggs over medium‑low heat and cover the pan briefly to set whites without over‑cooking.
Storage
Refrigerator: Store leftover steak and chili oil in airtight containers for up to 3 days.
Freezer: Freeze cooked steak (without eggs) wrapped tightly for up to 2 months; reheat gently before serving.
Room temperature: Do not leave the chili oil at room temperature for more than 2 hours due to oil oxidation.
Make-Ahead Tips
- Marinate the ribeye the night before for maximum flavor.
- Prepare the chili oil up to 2 hours ahead; keep it warm or reheat gently before using.
Frequently Asked Questions
What is the cultural significance and history of Steak with Chili Oil Eggs in Chinese‑American fusion cuisine?
Steak with Chili Oil Eggs blends classic Western steakhouse fare with the bold, numbing heat of Szechuan chili oil, a staple in Sichuan cooking. The dish reflects the modern fusion trend where high‑quality beef is paired with Chinese spice techniques, creating a bridge between American grill culture and Chinese street‑food flavors.
What are the traditional regional variations of chili‑oil‑based dishes in Sichuan cuisine?
In Sichuan, chili oil is used in dishes like Dan Dan noodles, cold cucumber salads, and as a condiment for dumplings. Variations may include adding fermented black beans, garlic, or Sichuan peppercorns in differing ratios, but the core concept of oil infused with toasted chilies remains consistent.
How is Steak with Chili Oil Eggs traditionally served in Chinese‑American restaurants?
It is typically presented on a large plate with the sliced steak fanned out, topped with sunny‑side‑up eggs, a generous drizzle of chili oil, and garnished with toasted sesame seeds and scallions, allowing diners to mix the flavors as they eat.
What occasions or celebrations is Steak with Chili Oil Eggs associated with in contemporary fusion dining?
The dish is popular for weekend dinner gatherings, brunch‑style meals, and as a show‑stopping centerpiece for casual celebrations where guests appreciate bold, spicy flavors combined with premium beef.
What makes Steak with Chili Oil Eggs special or unique in Chinese‑American cuisine?
It uniquely combines the richness of a ribeye steak with the aromatic, numbing heat of Szechuan chili oil and the comforting texture of fried eggs, delivering a multi‑layered taste experience that is both familiar and adventurous.
What are the most common mistakes to avoid when making Steak with Chili Oil Eggs?
Common errors include over‑cooking the steak, burning the chili oil, and frying the eggs at too high a heat which makes the whites rubbery. Follow the internal temperature guide and keep the oil temperature moderate to preserve flavor.
Why does this recipe use Szechuan peppercorns in the chili oil instead of regular black pepper?
Szechuan peppercorns add a distinctive tingling, numbing sensation (ma) that balances the heat of the chilies, creating the signature Sichuan flavor profile that plain black pepper cannot provide.
Can I make Steak with Chili Oil Eggs ahead of time and how should I store it?
Yes, you can marinate the steak overnight and prepare the chili oil up to 2 hours in advance. Store the cooked steak and chili oil separately in airtight containers in the refrigerator and reheat gently before assembling with freshly fried eggs.
What texture and appearance should I look for when frying the chili‑oil eggs?
The egg whites should be set but still tender, with a glossy surface from the chili oil; the yolks should remain bright yellow and runny. The edges may be slightly crisp from the hot oil, adding a pleasant contrast.
How do I know when the steak is done cooking for Steak with Chili Oil Eggs?
Use an instant‑read meat thermometer; the target internal temperature is 120°F for a rare‑medium finish. The steak will feel firm yet springy to the touch and will have a nice sear on the outside.
What does the YouTube channel Over The Fire Cooking by Derek Wolf specialize in?
The YouTube channel Over The Fire Cooking by Derek Wolf specializes in outdoor‑focused, fire‑based cooking tutorials that blend classic grilling techniques with global flavor inspirations, often featuring step‑by‑step guides for meat, seafood, and hearty side dishes.
How does the YouTube channel Over The Fire Cooking by Derek Wolf's approach to Chinese‑inspired cooking differ from other cooking channels?
Derek Wolf emphasizes using a real fire or grill to impart smoky char while integrating authentic Asian ingredients like Szechuan peppercorns and chili flakes, whereas many other channels rely on stovetop or indoor ovens, focusing less on the outdoor flame element.
Last updated: September 2, 2026
