Ingredients:

  • 2 Ribeye steaks (about 1 inch thick, 250g)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 tablespoon olive oil (15ml)
  • 4 large eggs
  • 1 tablespoon unsalted butter (15g)
  • Fresh herbs (such as chives or parsley, for garnish)

Instructions:

  1. Remove steaks from the fridge and let them come to room temperature (around 10-15 minutes). Season generously with salt and pepper on both sides.
  2. Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add the steak. Cook for 4-5 minutes until a crust forms. Flip the steak and cook for an additional 4-5 minutes for medium-rare or to your desired doneness. Use a meat thermometer to check: 130°F (54°C) for medium-rare. Remove from skillet and let rest for 5 minutes.
  3. In the same skillet, reduce heat to medium and add butter. Once melted and bubbling, crack the eggs into the skillet. Cook to your liking: sunny-side up (about 2-3 minutes) or over-easy (flip after 2 minutes).
  4. Slice the rested steak and arrange it on plates alongside the eggs. Garnish with fresh herbs and serve immediately.