Cowgirl Steak & Eggs on the Griddle

Cook Time

15 mins

Cooking Method






Prep Time

10 mins




2, 1 lbs Cowgirl Ribeye Steak

4 Eggs

1/2 Jalapeno Pepper, minced

1 tbsp Olive Oil

TT Pit Boss Chop House Steak Rub

1 Scallion, sliced thin

1 lb Yukon Gold Potatoes

Cooking Instructions

Looking to cook epic steak and eggs on the griddle with bossin’ flavors? These epic cowgirl ribeye steaks are seasoned in Pit Boss Chop House Rub then seared to perfection on the griddle. While the steak cooks, fry up big hunks of Yukon gold potatoes, and sunny-side up eggs that soak up all the beefy flavor. Slice the steak and serve with potatoes and eggs, topped off with a kick from fresh jalapenos and scallions. 

What is a Cowgirl Steak? 

Cowgirl steaks are a smaller version of the cowboy steak. Generally 16 to 20 ounces in size. The ribeye cap muscle is removed before cutting, whereas the cowboy steak includes the cap. 

  1. Fire up your Pit Boss griddle and preheat to medium-high flame.
  2. Season steaks generously with Pit Boss Chop House Rub. Drizzle olive oil on the hot skillet, then sear steaks for 5 to 7 minutes per side, depending on thickness, for medium-rare.
  3. After the final sear, quickly sear edges, then add a tablespoon or two of butter, and quickly baste the steaks, turning with tongs. Transfer steaks to a cutting board, to rest for 5 minutes.
  4. Meanwhile, halve the par-boiled potatoes. Season with more Chop House Rub.
  5. While steaks are resting, sear potatoes in 1 tablespoon of butter, 2 minutes per side. Add jalapeño and scallions at the end, then remove from the griddle.
  6. After the first turn of the potatoes, add remaining butter and a drizzle of olive oil in the middle of the griddle. Crack 4 eggs on top. Cook for 2 minutes, or until the white is opaque, but yolk remains runny.
  7. Plate sliced steak with 2 sunny-side-up eggs and potatoes.

Special Tools

  • Metal Spatula

Bigger. Hotter. Heavier. Tip

To par-boil potatoes, add them to boiling water and cook until soft, but not falling apart. You’ll want to be able to shove a toothpick midway through the potato with a slight effort.

Diet Info

  • Flexible Dieting

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