Cast-iron skillet with seared steak, potatoes, bell peppers, and eggs

Red Lead Skillet

Name: Red Lead Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb sirloin or flank steak; 14 large eggs; 3 bell peppers; 1 red onion; 3.5 lb Yukon gold potatoes; 3 tbsp steak seasoning; 3 tbsp vegetable oil; 1 1/2 cups shredded pepper jack

Senior cook specialty—steak, peppers, and eggs in one cast-iron pan.

Prep: 15 min
Cook: 25 min
Serves 8
Difficulty: medium

The official Red Lead sauce folded into a breakfast hash with potatoes, sausage, and eggs. Station signature flavor — crew-approved and hall-authentic.

746Cal

51gProtein

41gCarbs

42gFat

Ingredients

2 lb sirloin or flank steak
14 large eggs
3 bell peppers
1 red onion
3.5 lb Yukon gold potatoes
3 tbsp steak seasoning
3 tbsp vegetable oil
1 1/2 cups shredded pepper jack

Instructions

Par-cook the potatoes: Microwave diced potatoes with a splash of water in a covered bowl until just tender. Drain well and pat dry so the skillet gets crust instead of steam.
Sear steak strips: Heat cast iron over high with oil until shimmering (about 400°F surface). Sear steak in batches without crowding, 2–3 minutes per side, until deeply browned and internal temperature reaches 130°F for medium-rare strips. Rest on a warm tray while you build the base.
Crisp potatoes and peppers: Add more oil to the pan, then potatoes in a single layer. Let them sit 3 minutes for color, toss, then add onion and peppers. Cook over medium-high until charred at the edges.
Combine and make wells: Fold steak back into the skillet. Make shallow wells across the surface and crack an egg into each well. Season with salt and pepper.
Cover and finish: Cover with a lid or inverted sheet pan over medium-low heat until egg whites are fully set (165°F) and yolks are runny or jammy to your crew's preference. Scatter cheese, cover 60 seconds to melt, and serve straight from the pan.

Station workflow

Assign one cook to the cast iron and one to toast or warm plates so service doesn't stall when eggs finish.
Sear steak in batches before the crew lines up—hold sliced on a warm tray covered loosely with foil.
Serve family-style from the skillet or portion onto warm plates immediately; eggs wait for no one.

Cleanup

Deglaze the cast iron with hot water while still warm, then scrape with a chain-mail scrubber once cooled enough to handle safely.
Wipe cutting boards and knives immediately after raw steak prep to avoid cross-contamination during egg service.

Leftovers

Reheat potato-steak base covered at 325°F for 10 minutes; fry fresh eggs to order rather than reheating set yolks.
Chop leftovers into breakfast burrito filling with hot sauce and shredded cheese for the next shift.