Campfire Cast-Iron Steak and Eggs with Charred Peppers and Skillet Potatoes

Build a steady bed of campfire coals (or set a cast-iron skillet over medium-high on a grill grate). Let the skillet get screaming hot.

Serves 4

Ingredients

• 1 lb ribeye or sirloin steak (about 1 inch thick)
• 1.5 lbs baby Yukon Gold potatoes, halved
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 small red onion, sliced
• 4 large eggs
• 3 tbsp neutral oil or bacon fat, divided
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp coarse salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley, to finish

Instructions

1. Build a steady bed of campfire coals (or set a cast-iron skillet over medium-high on a grill grate). Let the skillet get screaming hot.
2. Add 2 tbsp oil and the halved potatoes cut-side down. Cook undisturbed 6-7 minutes until deeply golden, then toss, cover loosely with foil, and cook 8-10 minutes more until tender. Season with smoked paprika, salt and pepper and push to one side.
3. Add the peppers and onion to the open side of the skillet and char 4-5 minutes until blistered and softened, stirring in the garlic for the last minute. Scoop the vegetables and potatoes onto a plate and tent with foil.
4. Pat the steak very dry and season generously with salt and pepper. Add the last 1 tbsp oil to the skillet and sear the steak 3-4 minutes per side for medium-rare, basting with the hot fat.
5. Rest the steak on a board for 5 minutes, then slice thinly against the grain.
6. Crack the eggs into the same skillet and fry in the rendered fat until the whites set and the edges crisp.
7. Pile the potatoes and peppers onto plates, fan the sliced steak alongside, top with a fried egg, and shower with parsley and a final pinch of coarse salt.
8. Steak and eggs is the original cowboy breakfast, born on cattle drives where a cast-iron skillet over an open fire was the whole kitchen. It remains the ultimate Father's Day campsite indulgence — protein-rich, smoky and built for an appetite earned outdoors. Cooking everything in one skillet over live coals layers each component with wood smoke and rendered beef fat, the kind of flavor no stovetop can fake.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 34g
• Fat: 32g
• Carbohydrates: 34g
• Fiber: 5g
• Sugar: 4g
• Sodium: 720mg