2, 1 lbs Cowgirl Ribeye Steak
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
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.
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.
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.