Course
Breakfast
Duration
10 minutes
Serves
2-4
Father’s Day is approaching, so you better start planning that special meal. For me, the best way to say “thank you” to the guys in my life is through good food and wild ingredients.
Growing up, I could always count on two things: endless pots of black coffee and my dad’s weekly steak dinner. I figured I’d combine the two for a hearty breakfast that a meat-eating coffee addict would appreciate.
This humble recipe is a spin on the classic steak and eggs dish you find in most American diners. I use a thin piece of venison brisket and coat it with fresh ground coffee, sugar and spices. Flash sear the meat over high heat and serve with crispy fried eggs.
Brisket is notoriously tough, but this underappreciated cut can be turned into a tender steak with a little work. If you don’t have brisket, use steak from the hams and pound them thin.
Ingredients
- 1 pound venison brisket, flank or round steak
- 4-8 eggs
- Grapeseed, avocado or canola oil for grilling
- 1 tbsp. butter
- Chives and jalapeño sliced thin for garnish
- Salt and pepper to taste
Coffee Rub
- 1 1/2 tbsp. finely ground coffee
- 1 1/2 tbsp. brown sugar
- 2 tsp. kosher salt
- 3/4 tsp. ancho chili powder
- 1/4 tsp. cayenne pepper
- 1/2 tsp. cumin
- 1 1/2 tsp. dried oregano
Also works with
Special equipment
Preparation
- It’s very important to trim all the silver skin from the brisket before cooking. You might not be left with a pretty piece of meat at the end, but the effort is well worth it. Pound the brisket thin using a meat mallet. Combine the coffee rub ingredients and season each side of the meat with a generous amount. Cover and let it rest in the fridge for at least 24 hours for best results.
- When ready to cook, pull the meat from the fridge and coat with a thin layer of cooking oil on both sides.
- Heat a grill over very high heat. Lay down each piece and give it a hard sear for 1-2 minutes per side. If you don’t want to grill, pre-heat a cast iron skillet over very high heat and sear on the stovetop for the same amount of time. Remove the skillet, tent with foil and let it rest while preparing the eggs.
- Heat a small sauté pan over medium-high heat. Once hot, add a dollop of cooking oil and crack your eggs into the pan. Let the edges of the whites fry into crispy, lace-like texture. Season with salt, pepper and a pinch of extra coffee rub. Add a pat of butter. Tilt the pan over and collect the melted butter with a spoon and baste the undercooked egg whites. You can place a lid over the top to steam and cook the top portion to desired doneness.
- Slice the brisket crosswise against the grain. Serve with the fried eggs and pour any browned butter remaining in the pan over the meat. Sprinkle the dish with sliced chives and jalapeños.
Father’s Day is approaching, so you better start planning that special meal. For me, the best way to say “thank you” to the guys in my life is through good food and wild ingredients.
Growing up, I could always count on two things: endless pots of black coffee and my dad’s weekly steak dinner. I figured I’d combine the two for a hearty breakfast that a meat-eating coffee addict would appreciate.
This humble recipe is a spin on the classic steak and eggs dish you find in most American diners. I use a thin piece of venison brisket and coat it with fresh ground coffee, sugar and spices. Flash sear the meat over high heat and serve with crispy fried eggs.
Brisket is notoriously tough, but this underappreciated cut can be turned into a tender steak with a little work. If you don’t have brisket, use steak from the hams and pound them thin.
Ingredients
- 1 pound venison brisket, flank or round steak
- 4-8 eggs
- Grapeseed, avocado or canola oil for grilling
- 1 tbsp. butter
- Chives and jalapeño sliced thin for garnish
- Salt and pepper to taste
Coffee Rub
- 1 1/2 tbsp. finely ground coffee
- 1 1/2 tbsp. brown sugar
- 2 tsp. kosher salt
- 3/4 tsp. ancho chili powder
- 1/4 tsp. cayenne pepper
- 1/2 tsp. cumin
- 1 1/2 tsp. dried oregano
Also works with
Special equipment
Preparation
- It’s very important to trim all the silver skin from the brisket before cooking. You might not be left with a pretty piece of meat at the end, but the effort is well worth it. Pound the brisket thin using a meat mallet. Combine the coffee rub ingredients and season each side of the meat with a generous amount. Cover and let it rest in the fridge for at least 24 hours for best results.
- When ready to cook, pull the meat from the fridge and coat with a thin layer of cooking oil on both sides.
- Heat a grill over very high heat. Lay down each piece and give it a hard sear for 1-2 minutes per side. If you don’t want to grill, pre-heat a cast iron skillet over very high heat and sear on the stovetop for the same amount of time. Remove the skillet, tent with foil and let it rest while preparing the eggs.
- Heat a small sauté pan over medium-high heat. Once hot, add a dollop of cooking oil and crack your eggs into the pan. Let the edges of the whites fry into crispy, lace-like texture. Season with salt, pepper and a pinch of extra coffee rub. Add a pat of butter. Tilt the pan over and collect the melted butter with a spoon and baste the undercooked egg whites. You can place a lid over the top to steam and cook the top portion to desired doneness.
- Slice the brisket crosswise against the grain. Serve with the fried eggs and pour any browned butter remaining in the pan over the meat. Sprinkle the dish with sliced chives and jalapeños.