Do breakfast big with Kirklan's Ribeye Steak & Egg Sandwich. Juicy ribeye steak, cooked to perfection, pairs with a fried egg and layers of fresh toppings, all tucked into a hearty bun. This sandwich delivers bold, savory flavors with every bite, making it an ideal choice for steak lovers who want a filling, flavorful meal in the morning or any time of day.
Remove 4 Swift Beef Ribeye Steaks from the package, add mayo as binder, and season with Hey Grill Hey Beef Rub and black peppercorns.
Make the Herb Avocado Spread using ripe avocados, fresh cilantro, fresh basil, and fresh-squeezed lemon juice, then mix evenly in a blender.
Place the 4 ribeye steaks on your grill, cooking indirect on wood planks over open fire for 10-15 minutes or until 120-125°F internal temp.
Take the steaks off the wood planks and cook direct over open fire another 1-2 minutes on each side or until 125-130°F internal temp for medium-rare.
Remove steaks from the grill and rest for 10-15 minutes.
Heat avocado oil in cast iron skillet on your grill, place eggs in hot skillet and cook for 2-3 minutes for sunny-side up eggs.
Slice the ribeye steak into thick strips with your chef’s knife.
Build your Steak & Egg Sandwich using the ciabatta bread bun, avocado spread, arugula, sliced ribeye steak, Roma tomatoes, pickled onions, and a sunny egg.
Slice the sandwich in half and enjoy the delicious flavors of this Swift Ribeye Steak & Egg Sandwich!
Recipe courtesy of @the_grill_revealer
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Learn from the Meat Master Our Founder, Gustavus Swift
20 minutes
6
