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Classic Steak and Eggs Breakfast - Can I Make it Cheaper and Better Than Denny's?
Aug 12, 2026
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Printable recipe below! Can the Cowboy do it better than Denny's? In this video we're making the iconic breakfast dish steak and eggs- it's a cowboy favorite. But we're seeing if we can make it cheaper and heartier than the restaurant style!
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Printable Recipe: https://kentrollins.com/blogs/beef/steak-and-eggs-breakfast
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0:03
Steak and eggs.
0:12
[music] A little bit tougher than what I
0:15
cook, but pretty good overall flavor.
0:19
But can I make it better? And can I
0:20
[music] make it cheaper?
0:25
4:30 in the morning. stars is [music]
0:27
shining oh so bright, cool and crisp it
0:30
is. And I hear teepeees, the zipper
0:33
going all the way up [music] as cowboys
0:34
make their way to camp. It's a little
0:36
cool, it's a little crisp this morning.
0:38
They'll fill up on coffee and head over
0:40
and gather around that fire. And I'll
0:42
think, you know, what could we fix to be
0:45
a more classic breakfast to kick off the
0:48
works as them cowboys get ready to go?
0:50
And then I thought steak and eggs. And
0:53
when we're talking about steak, maybe
0:54
some of y'all watched that video that we
0:56
did not too long ago to where we
0:57
submerged a cheap steak in coffee and
0:59
let it soak off for about two and a
1:01
half, three hours. Best steak ever had
1:04
in my life. Then Google reached out and
1:06
said, "Hey, I don't think that'll work.
1:07
We're going to do a video on it."
1:08
>> I have spent thousands of dollars
1:10
chasing the perfect steak. This cowboy
1:13
says I could have done this way all
1:15
along.
1:15
>> This has got to where this is the way I
1:17
do all my steaks anymore. Now, it really
1:20
works well on a cheaper cut of beef or
1:22
something that is going to be a little
1:23
more tougher. Let it soak in that
1:25
coffee. It's a great marinade. Coffee
1:28
has acid in it. What does it do? Break
1:30
down muscle fiber to make it more
1:32
tender. Got a comment just last night.
1:34
He did say, "Ken, I was doubting that
1:36
coffee method, but I went ahead and took
1:38
a whole chuck roast, soaked it in coffee
1:42
five days." He said it was the most
1:44
tender, most flavorful thing I'd ever
1:47
eat coming off there. So folks, you be
1:49
sure and try this cuz it's going to
1:50
work. Now, all I did was take about two
1:53
and a half, three cups of coffee and
1:55
then chilled it really well. I like to
1:57
let it sit in ice box overnight. It
1:59
needs to set a minimum of two hours, but
2:02
you can go four, six, you could even go
2:04
overnight. And if you're feeling brave
2:05
and you got a chuck roast, go 5 days
2:07
like that fell did. He said it was good
2:09
to eat. Well, been soaking in that
2:12
coffee about 2 and 1/2 hours. It has.
2:14
So, before we go any further than that,
2:16
let me get a paper towel to put on down
2:18
here first because we are going to dry
2:20
that steak out really well.
2:23
Smells like somebody had breakfast
2:24
coffee in there. It does. Now, you can
2:28
see that has changed the color. And see
2:30
how this is trying to pull apart. I
2:33
mean, that thing is going to be tender
2:34
and it's not going to taste like coffee.
2:36
[music] So, let's get it good and dry.
2:42
We're talking about seasoning this 30 to
2:44
45 minutes ahead of time. One, to let
2:46
the seasoning soak in there a little
2:48
bit, give it more flavor, but also to
2:50
let that steak warm up to room temp.
2:52
You're going to get a even cook and a
2:54
faster cook that way. So, give her some
2:56
seasoning. I'm using our original or
2:59
your favorite allpurpose seasoning. Pat
3:02
her in there good.
3:05
That thing is getting so tender. One tip
3:07
I will give you about searing steaks
3:09
before we start. If you're using like a
3:12
really heavy coarse ground pepper and
3:14
it's pretty rough when you put it on
3:16
that steak, that is keeping the surface
3:18
of your steak from really resting on
3:21
that hot surface called cast iron. So,
3:24
it's sort of like having a gravel road
3:25
down in there. It's not going to be
3:27
uniform. You're not going to get that
3:28
perfect sear that you're wanting. So,
3:30
just leave [music] this sitting
3:31
somewhere where it's safe and the pups
3:32
can't get to it. We'll see you in about
3:34
30 minutes and we'll get to searing.
3:40
>> [music]
3:45
>> The combination [music]
3:46
is often traced back to Australia's
3:49
cattle country in the late 1800s where
3:51
it became a filling meal for drovers and
3:54
settlers. During World War II, American
3:56
Marines stationed in Australia took a
3:59
liken to [music] it. Steak and eggs
4:01
later become associated with the big
4:02
meal served before a mission or
4:04
deployment. [music]
4:05
And in 1961, astronaut Alan Shepard
4:09
reportedly ate steak and eggs [music]
4:10
before becoming the first American to
4:12
travel into space. And it wasn't a
4:15
one-time thing. Steak and eggs became a
4:17
[music] part of the astronaut's
4:18
pre-launch breakfast tradition. With
4:20
crews still eating it before space
4:22
shuttle missions decades later. So, if
4:24
this breakfast is good enough for cattle
4:26
rovers, Marines, and astronauts, I
4:29
reckon it'll keep the rest of us going
4:31
until supper. If you're going to sear it
4:33
and I see you dragging out one of them
4:34
stainless steel pans, I'm probably going
4:36
to come over and we're going to have one
4:37
of them come to Jesus meetings because
4:39
cast iron is the best thing to sear
4:41
something with. Now, if you're in the
4:42
house and you've never seared a steak
4:44
before in your life, make sure you have
4:46
a well seasoned skillet. Start it out on
4:49
low heat and then turn it up after about
4:52
2 minutes to about medium medium high
4:54
because we want that skillet good and
4:56
hot. And when you start, we're going to
5:00
add a little bit of avocado oil,
5:04
little bit of butter, and we're going to
5:06
let all that melt. Now, the butter and
5:08
the avocado oil mixed together. It's
5:11
going to keep the butter from burning.
5:12
So, this butter has beun to brown just a
5:15
little. So, it is time. And I'm going to
5:17
tell you, if you're cooking a New York
5:18
strip or you're cooking a ribeye and
5:20
it's got a big fat cap on it, this one
5:24
don't, but I like to sear that fat cap
5:26
first.
5:27
takes about 30 to 45 seconds in a really
5:30
hot skillet just to get that edge really
5:32
good and crisp.
5:35
And you can use you a set of tones and
5:37
you just roll that steak all the way
5:39
around where there's fat just to sear it
5:41
really well. See this good color right
5:43
here? That's what we're after. Now, let
5:45
me get this rag cuz I know that handle's
5:48
hot. Get some of that splashed all the
5:50
way back around. And let's
5:53
Ain't that a beautiful sound? Usually on
5:56
a steak that's this is about 13 and a
5:58
half ounces. It's pretty big. So it
6:00
ain't real thick. It's not going to take
6:02
long to give us that crust. I'd say we
6:04
need to look about two minutes in. And
6:06
it don't hurt to flip it and bring it
6:07
back. We're not quite there. You can see
6:10
we want that good sear to it.
6:14
[music]
6:19
Before we go on any further, you know, a
6:22
lot of y'all are cooking steaks and you
6:23
may feel like at times you're under a
6:25
little pressure [music] cuz everybody's
6:26
standing around that grill watching you.
6:28
You better not mess it up. So, I'd like
6:30
to thank Chef Temp for sponsoring this
6:32
video because that's what I trust. A
6:34
good meat probe thermometer that's going
6:36
to give me a fast and accurate [music]
6:37
reading every time. It's got a large
6:40
bright display that automatically
6:42
rotates depending on how you're holding
6:43
it. So, it's easier to read whether
6:45
you're cooking at the stove, the grill,
6:47
or out here at the wagon. Now, I've been
6:49
using this product for a long, long
6:50
time. I trust it, and it is reliable.
6:53
But you don't have to trust me. You can
6:54
look on their website. They have on over
6:57
140 five-star reviews. So, take
7:00
everybody else's word for it, too. Hey,
7:02
check out that website. Make sure you
7:04
use that discount code because it's for
7:06
our fans only. And again, I'd like to
7:08
give a big shout out to the folks at
7:10
Chef Temp for always sponsoring us and
7:12
always supporting our channel. Took a
7:14
eye out. I'm gonna move this down here
7:16
to a little hotter end of the fire.
7:19
Something you got really don't have to
7:20
worry about in the house because you got
7:22
that knob that says, "I can give you
7:23
more or I can give you less." Now,
7:27
most of the time, like I said, if you're
7:28
really over a hot fire, I'll let mine
7:30
get away from me just a little and it
7:31
calm down. You're probably going to go
7:33
about 2 minutes, two and a half, and
7:35
then you'll turn it. Let's just take a
7:37
look and see where we're at.
7:40
Oh, we are getting oh so close.
7:44
Now that we got her flipped over and the
7:46
color is right, we need some garlic.
7:50
Give her a mashing over here.
7:53
We're going to get some of that flavor.
7:56
Now, if you got fresh thyme,
7:59
you use it. Me, I don't have none. I'm
8:02
going to use dried.
8:07
Now, I need you to be able to get you a
8:09
hot rag.
8:11
Stir that garlic and butter around just
8:12
a little. You need to move this steak to
8:15
one side. Tilt the butter and stuff over
8:17
to the other. Tilter up. Just go to
8:20
basting. We're just going to baseaste
8:21
this one side. As this cooks, we'll
8:24
check that temp in a minute with chef's
8:26
temp.
8:28
I'd say we're getting pretty close.
8:37
So thin as that is, we're going to shoot
8:39
for about 125. We may be a little over.
8:43
We're about 135. So we going to get that
8:46
out of there.
8:47
[music]
8:54
Now, I don't know how you like your
8:56
[music] steaks. I like mine rare to
8:59
medium rare. So, we're looking at 115 to
9:03
140, however you want to pull them. But,
9:05
you got to have something that you can
9:07
check that with. And I love to use a
9:09
chef temp. It's accurate. It's fast. It
9:11
gives me that reading every time. And I
9:13
know it's telling the truth. So, don't
9:14
mess up your steak or whatever you got
9:16
on that smoker. Get you a chef's temp.
9:18
It'll steer you the right direction. And
9:20
you'll be on the money every time. Right
9:22
temp, right doneness. Well, we need to
9:24
get this skillet to a cool place because
9:26
we're going to use it to fry some eggs
9:28
here in a minute. Get this eye covered
9:30
up. Looking there on Denny's plate. They
9:33
had some hash browns on theirs. We are
9:35
too. We're fixing to fry some up.
9:43
Hash browns. [music] I don't like them
9:45
soggy. I don't like them raw. I like
9:47
them crispy. And I like them done. So,
9:48
I'm going to give you some tips. First
9:50
of all, grate them potatoes in some
9:52
water. But you got to rinse them at
9:54
least three times. Water gets cloudy.
9:56
What is it? the starch coming off the
9:58
potato. Keep rinsing till that water is
10:00
crystal clear that you could drink it. I
10:02
mean, it's got to be clear as it can be.
10:03
And then run them through a colander.
10:05
Get them rinsed really well that last
10:07
time. Put them on some paper towels.
10:09
Mash them dry. You want the water out of
10:11
them. May have to do this two or three
10:13
times. Clarified butter. Now, you can
10:16
buy it at the store. They call it gah,
10:18
don't they, Shen? Ain't that the name of
10:19
it?
10:19
>> Ghee.
10:20
>> No, it's gi. It's got a H in it. So,
10:22
clarified butter is the best thing to
10:23
fry them in. We're going to pour a
10:25
little on here.
10:27
Got my hash browns right here.
10:32
If they'll fall out of there.
10:35
I'm going to get them raked into what I
10:37
would call the correct serving portion.
10:41
And we going to let them fry till they
10:43
get good and crispy. I'd say is on
10:46
medium heat.
10:48
The easiest part of the hash browns is
10:50
just sitting there letting them cook.
10:52
When you can see that golden edge begin
10:54
to go on one side, then we'll flip them.
10:55
The most important part you can do is
10:58
before you ever get here, rinse, [music]
11:00
rinse, and more rinse. We're going to
11:02
give them a little seasoning.
11:11
Now, when you're going to flip a hash
11:12
brown, make sure your apparatus is as
11:14
big as your [music] hash brown, okay? Or
11:16
you ain't going to get it flipped.
11:19
Whoa. Oh, that's what I'm talking about.
11:22
Crispy goodness.
11:25
[music]
11:30
You know, I watch [music] in
11:32
restaurants, cafes, even at the wagon.
11:34
Got any hot sauce? I can put some hot
11:36
sauce on my eggs. We going [music] to
11:38
make us a little sauce that has some hot
11:40
sauce in it, some butter and some bacon
11:41
grease, and we going to pour it [music]
11:43
over the whole thing.
11:48
>> [music]
11:58
>> I think of all the years I've been
12:00
cooking, my most favorite memories and
12:02
favorite times of all are at breakfast.
12:04
Long before the cowboys get there, I can
12:06
come over, get the coffee [music]
12:07
started. Old Bertha's just humming right
12:09
along. Sit there and have me some me and
12:11
God time to where I we can just sit and
12:13
visit, plan out the day. But it's I get
12:16
to hear the sounds that nature brings
12:17
about. You know, the hoot owls are out
12:19
there. The coyotes [music] are
12:20
serenating. And it won't be long before
12:22
all that is mixed up with what? Zippers
12:24
on them tepee's coming. The jingling of
12:26
spurs as cowboys come to the camp. As
12:28
they rustle through an old box to find a
12:30
coffee cup to get black gold to start
12:32
the day. And then they just wait till me
12:35
and Shan get that breakfast out [music]
12:37
there. We take our hats off, we bless
12:39
it, and we say, "Let's eat and let's be
12:41
thankful." Leave me a comment and tell
12:43
me what's your favorite time of day. Is
12:45
it at breakfast? Is it at supper? Is it
12:47
sitting on the porch? I [music] want to
12:48
know where you find peace.
12:52
[music]
12:58
[music]
13:17
Well, there you have it. You've seen
13:19
Denny's. You've seen mine. I'm a little
13:22
cheaper than they are, and I hope mine
13:24
tastes better. So, I think I'm going to
13:26
move this piece of toast right over
13:27
here, out of the way, and I'm going to
13:29
cut this little old piece right off
13:31
here. Duke, is that all right?
13:34
It just sort of pulls off. You don't
13:35
have to cut it.
13:37
>> Still got some of that good color in
13:38
there. I like. So, we're just going to
13:40
see. Coffee marinade.
13:45
>> So tender and so much flavor, but it's
13:49
not coffee. It's the richness I think
13:52
you get from the coffee, but it's just
13:55
That is such a tender steak. So good.
13:59
That's a home run right there. We might
14:00
order bottled that stuff. You get the
14:02
flavor like you might have fried them in
14:04
some bacon grease, but that hot sauce
14:06
right there sort of kicks in and you
14:08
think, "What? What's going to happen?"
14:10
We're going to blast off Dooker. Whoop
14:12
whoop whoop. I mean, that stuff is
14:14
goodoo
14:18
running these folks down. They do a
14:20
great deal. They feed folks. They take
14:22
care of them. That's what it's about.
14:24
So, I've been to Denny's many times. I'm
14:26
going to go back. I just want to
14:28
recreate a classic special that I love
14:30
to serve to cowboys and I want y'all to
14:32
try it and leave me a comment and tell
14:34
me what you think. But also don't forget
14:37
our podcast every Sunday comes out. You
14:40
can listen on Apple Spotify, but you can
14:42
watch it on our YouTube channel as well.
14:44
Hey, and a special shout out too to the
14:46
folks at Chef Temp. It will make you a
14:49
better cook. You're going to get an
14:50
accurate reading whether you're temping
14:52
a steak. We also use it to what? on
14:54
baked potatoes, proof yeast when it's
14:56
rising, something like that. But make
14:58
sure you get one. Check out their
14:59
website, get that coupon, get that
15:02
discount code. It will make you a better
15:04
cook. But as always, and with pride,
15:07
honor, and privilege, I tip my hat to
15:09
all the servicemen and women and all the
15:11
veterans that have kept that old flag of
15:12
flying over camp. We commend you all and
15:14
we lift you up in prayer daily. Rest of
15:17
you, get on up here. Get up in here
15:19
close like we're sitting at Denny's. I'm
15:20
going to give you a big old hug.
15:23
God bless you each and every one and
15:25
I'll see [music] you down the steak and
15:26
egg trail. Best breakfast ever.
15:30
[music]
15:31
Y'all did a really good job today. Let
15:33
me let me unleash this this killer dog
15:35
here.
15:37
Hang on.
15:40
Okay, you're free. So, since you was
15:44
working the hardest today, you going to
15:45
go first. Dooker,
15:48
there you [music] go, buddy. Lou says I
15:50
ain't moving out of the shade. There you
15:52
go. Everybody [music] got some state.
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