Mother’s Day steak & eggs, prepared cabin-side, all over a smoldering bed of charcoal embers and lodgecastiron’s Pro-Grid Griddle. Full recipe below. Boneless ribeye steaks Avocado oil Kosher salt Finely ground black peppercorn Granulated garlic Coffee beans, finely ground New potatoes, halved Asparagus tips Shiitake mushrooms Fresh eggs Fresh chives, to garnish Preheat Lodge griddle over a smoldering bed of charcoal embers. Meanwhile, rub ribeye steaks with avocado oil, then season with salt, pepper, granulated garlic, and ground coffee. Sear and encrust 3-4 minutes per side directly atop the griddle, to medium rare internal temp, then remove and rest. Simply season, then toss together and sauté potatoes, shiitakes, and asparagus tips until golden and just cooked through. Fry off a half dozen eggs. Slice ribeye, layer over veggies and eggs, garnish with chopped chives, and serve. -Cheers, David livefirerepublic x #lodgecastiron #mothersday #steakandeggs