Steak and Eggs

Nothing brings Ladd and crew back to the house faster than steak and eggs. This is my go-to cowboy breakfast and for a good reason. It's hearty and filling—just what a rancher needs after working cattle all morning.

I cook thin steaks to medium-rare in a big cast-iron skillet. Once they're done, I crack in a few eggs, letting them cook sunny-side up in all that glorious flavor left behind. Pop some bread in the toaster while the eggs finish up and before you know it, you've got a full-blown, cowboy-approved breakfast!

The secret to this recipe is the steak rub that goes on the beef. There's salt and pepper, smoky paprika and cumin, some garlic and onion powder, and a little bit of brown sugar, which helps the steaks caramelize and get a nice crust. I like to make a big batch and keep it in the spice cabinet—it's also great on chicken. If you're looking for Father's Day brunch ideas or just an excuse to eat steak dinner recipes morning, noon, and night, here you go!

What's the best cut of steak for steak and eggs?

I love using thin-cut ribeye steaks, about 1/2-inch thick. They cook up super fast—just about a minute per side—and have the perfect amount of marbling. That fat brings tons of flavor, which is exactly what you want in a hearty breakfast like this. If ribeye isn't your thing, a New York strip is another great option—it's leaner, but still tender and delicious.