Gunpowder Steak & Eggs

The breakfast of legends, Ranch & Rifle style.

If there’s a better way to start the day than with a perfectly seared steak and a couple of fried eggs — we haven’t found it. This simple, no-fuss meal is a staple at our Smoke Shack mornings. The secret? A heavy hand of Ranch & Rifle’s Gunpowder SPG on everything that hits the heat.

Ingredients:

• 1 Ribeye steak (about 1” thick)

• 2 Eggs

• Ranch & Rifle Gunpowder SPG

• Cooking oil or butter (for the eggs)

Instructions:

1. Preheat your grill.
   Set up your charcoal grill for direct, high-heat cooking. You’re looking for that hot, white-bed-of-coals kind of heat — perfect for a fast sear.

2. Season your steak.
   Pat your ribeye dry and generously coat both sides with Gunpowder SPG. Let it sit for 10 minutes while the grill finishes heating up.

3. Sear it hot.
   Place the steak directly over the coals. Sear for about 2-3 minutes per side, flipping once, until you’ve got that perfect crust. Move it to indirect heat if you like it more done and cook to your preferred temp.

4. Fry the eggs.
   While the steak rests, heat a cast iron skillet over the coals or on a camp stove. Add oil or butter and crack in your eggs.
   Season lightly with Gunpowder SPG and cook until the whites are set and the yolk’s just how you like it.

5. Serve & enjoy.
   Slice the steak against the grain, plate it up with the eggs, and dig in. Whether you’re at camp, home, or tailgating, it’s the kind of breakfast that makes you feel ready to take on the world.

Tip: Add a side of grilled toast or roasted potatoes to make it a full cowboy breakfast.