Nevada Steak & Eggs on Arteflame Grill

Introduction

Few breakfasts say 'cowboy luxury' like Reno-Style Steak and Eggs grilled entirely over fire. The Arteflame Grill makes this easy with its 1,000°F center grill grate for steakhouse-quality sears, plus the griddle flat top for cooking everything else to juicy perfection. Whether you're feeding a group during a weekend brunch or cooking up a hearty start to your Nevada day, this one-pan wonder gives you that iconic flavor only open-fire grilling can offer. With crispy hashbrowns sizzling beside the steak and eggs all at once, you’re mastering breakfast the Arteflame way.

Ingredients

• 2 ribeye or New York strip steaks (1–1.5 inches thick)
• 4 eggs
• 2 medium russet potatoes, shredded
• 4 tablespoons unsalted butter
• Salt and freshly cracked black pepper
• Chopped chives (garnish, optional)
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting grill)
• Firewood logs

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of your Arteflame Grill.
2. Pour vegetable oil over the napkins to soak them evenly.
3. Stack firewood logs over the napkins in a teepee structure.
4. Light the napkins with a match or lighter.
5. Wait about 20 minutes for the center grill grate to reach searing temperature of 1,000°F and the flat cooktop to heat evenly for all-around cooking.

Step 2: Sear the Steaks

1. Season steaks generously with salt and cracked black pepper on both sides.
2. When the center grate is blazing hot, place steaks directly onto the middle grill grate to sear, about 90 seconds per side.
3. Once a crust develops, move steaks to the flat cooktop nearer the outer edge to cook to desired doneness using reverse sear method.
4. Use a meat thermometer and remove steaks at 15°F below your target internal temperature as the meat continues cooking after removing from the grill.

Step 3: Prepare the Hash Browns

1. Shred the potatoes and squeeze out excess moisture using a towel.
2. Melt 2 tablespoons butter near center of flat cooktop.
3. Spread the potatoes out in a pancake form over the butter. Let sizzle undisturbed for 5–7 minutes until golden-brown.
4. Flip and cook the second side for another 5 minutes or until both sides are crispy and cooked through.
5. Season with salt and pepper to taste.

Step 4: Cook the Eggs

1. Melt remaining butter on a medium-heat area of the flat griddle.
2. Crack eggs onto the buttered surface, careful not to break the yolks.
3. Cook sunny-side up until whites are just set, or flip gently for over-easy.
4. Sprinkle with salt and pepper as desired.

Step 5: Assembly & Serve

1. Plate a portion of crispy hash browns, one steak, and two eggs per plate.
2. Garnish with chopped chives if using.
3. Serve immediately while everything is hot and fresh off the grill.

Tips

• Make sure to sear the steak over the center grate to lock in the juices, then use the outer flat cooktop to bring it to temperature gradually.
• Use a digital meat thermometer – pull steak at 125°F for medium rare (target temperature 140°F).
• Butter adds flavor and helps prevent sticking on the cooktop – use it generously.
• For crispier hash browns, avoid crowding and resist flipping too early.
• Crack eggs close to the cooktop to avoid yolk breakage.

Variations

1. Southwest Style: Season steak with chili powder and cumin, top eggs with sliced jalapeños, and mix bell peppers with hash browns.
2. Bacon Lover’s: Add strips of bacon on the flat top next to the hash browns for a smoky crunch in every bite.
3. Steakhouse Mushroom: Grill sliced mushrooms in butter with a splash of Worcestershire sauce to top the steak.
4. California Fresh: Top steak with avocado slices and grill cherry tomatoes beside your eggs and potatoes.
5. Herb & Garlic: Rub steak with crushed garlic and fresh rosemary before searing for an aromatic twist.

Best pairings

• Freshly brewed black coffee or espresso
• Crisp Nevada pale ale or a spicy Bloody Mary
• Grapefruit juice or mimosa for brunch
• Grilled toast with compound butter
• Charred tomatoes or sautéed spinach on the flat top

Conclusion

Cooking Reno-Style Steak and Eggs with crispy hash browns on the Arteflame Grill captures the essence of Nevada mornings — bold, satisfying, and kissed by fire. Whether it’s breakfast, brunch, or brinner, this classic dish delivers a perfectly grilled comfort food experience that’s hard to beat.