Steak McMuffins

Dec 24, 2025 • Tom Jackson

This Steak McMuffin brings a familiar breakfast favorite into backyard-grill territory, swapping sausage for tender, seared ribeye and layering in rich, savory flavor from start to finish. Cooked hot on a griddle inside a pellet grill, the steak develops a crisp exterior while staying pink and juicy inside. That steak gets diced for the perfect bite—no pulling half the sandwich out on the first chew.

Runny eggs cooked in round molds match the shape of the English muffins, while American cheese melts gently as everything toasts in duck fat. The final touch is a swipe of Meat Mitch Whomp Sauce, adding tangy, mustard-forward richness with just enough bite to balance the beef and egg yolk.

This is a fast, grill-forward breakfast that feels indulgent without being complicated. Whether you’re cooking for a holiday morning or just want to make breakfast worth sitting down for, this sandwich delivers steakhouse flavor in a handheld form—hot, rich, and satisfying.

What You’ll Love About This Recipe

Steak in every bite without tearing the sandwich apart
Hot, even griddle cooking with precise temperature control
Runny yolk texture that ties the whole sandwich together
Simple seasoning that lets high-quality beef shine
Fast cook time, big payoff

Grilled Steak McMuffins

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

540

A griddle-seared ribeye, runny egg, and tangy sauce turn a classic McMuffin into a backyard breakfast favorite.

Print Recipe

Ingredients

12 oz Creekstone Farms ribeye steak
Meat Church Blanco Seasoning
4 English muffins
4 Eggs
4 American cheese slices
Meat Mitch Whomp White Sauce
Cornhusker Kitchen Spray Duck Fat

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Directions

Preheat your pellet grill to 450°F and set it up for indirect cooking with a griddle installed. This setup gives you even heat across the surface without flare-ups. Add a thin layer of duck fat to the hot griddle.
Season the ribeye lightly with Meat Church Blanco on both sides. The steak is thin, so a modest amount is plenty. Place it directly on the griddle and leave the lid open to build a quick sear. Flip once a good crust forms.
Cook the steak until it reaches about 125°F internal. This keeps it pink and juicy. Remove from the griddle and let it rest briefly while you cook the eggs.
Set egg molds on the griddle and crack an egg into each. Once the loose whites begin to set, carefully flip the eggs to finish cooking. Pull them while the whites are just set and the yolks are still soft.
Add a little more duck fat and toast the English muffins cut-side down until golden. Add American cheese to the muffins so it melts gently as they finish toasting.
Trim away excess fat from the rested ribeye, then dice the meat into small pieces. This keeps steak evenly distributed and prevents pulling it out of the sandwich when biting in.
Assemble with Whomp Sauce on the muffin, followed by the egg, diced steak, and top muffin. Serve immediately while hot. Use heat-resistant gloves when working over the griddle and avoid splatter from hot fat.