Steak Breakfast Sandwiches

Directions

1. Preheat your grill to 450°F and set it up for indirect cooking with a griddle installed. This setup gives you even heat across the surface without flare-ups. Add a thin layer of duck fat to the hot griddle.

2. Season the ribeye lightly with Meat Church Blanco on both sides. The steak is thin, so a modest amount is plenty. Place it directly on the griddle and leave the lid open to build a quick sear. Flip once a good crust forms.

3. Cook the steak until it reaches about 125°F internal. This keeps it pink and juicy. Remove from the griddle and let it rest briefly while you cook the eggs.

4. Set egg molds on the griddle and crack an egg into each. Once the loose whites begin to set, carefully flip the eggs to finish cooking. Pull them while the whites are just set and the yolks are still soft.

5. Add a little more duck fat and toast the English muffins cut-side down until golden. Add American cheese to the muffins so it melts gently as they finish toasting.

6. Trim away excess fat from the rested ribeye, then dice the meat into small pieces. This keeps steak evenly distributed and prevents pulling it out of the sandwich when biting in.

7. Assemble with Whomp Sauce on the muffin, followed by the egg, diced steak, and top muffin. Serve immediately while hot. Use heat-resistant gloves when working over the griddle and avoid splatter from hot fat.