No one knows good wild game recipes like Steven Rinella and the team at MeatEater. And it doesn’t get much better than their coffee-rubbed grilled elk and runny egg breakfast feast. This one’s dedicated to the Kings of September.
- 1 pound elk brisket, flank or round steak
- 4-8 eggs
- canola oil
- 1 tbsp. butter
- jalapeño sliced thin
- Salt & pepper to taste
- 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
- 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.