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Lumberjack Steak & Eggs

Lumberjack Steak & Eggs

Start your day like a legend and eat steak for breakfast.  This Lumberjack-inspired steak and eggs skillet is simple and lean, yet hearty enough for the Ron Swanson types. 

Flank steak has a good ratio of marbling and is thin enough to fry up in a flash without having to slave over a hot stove all morning. Channel your inner Paul Bunyan and serve it up with a tall stack of pancakes.

Lumberjack Steak & Eggs

Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4


1 lb.  Flank Steak
1 T  Olive Oil
1 T Lumberjack - Hickory Maple
Large Eggs
2 T  Butter
1 cup Water
1 T  Butter
Salt & Pepper to taste



  1. Brush flank steak with olive oil, then sprinkle generously with Lumberjack seasoning. Sear steak over medium-high heat 4 to 6 minutes (depending on thickness of steak) per side for medium-rare. Rest for 10 minutes, then thinly slice against the grain. 

  2. For eggs, melt butter in a non-stick skillet over medium heat. Cook eggs for 3-4 minutes, until edges are slightly crisp, and egg whites are firm. Serve alongside steak and top with additional Lumberjack.  

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