Ingredients:

  • 2 ribeye steaks (6-8 oz each; 170-225 g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper (to taste)
  • 4 large eggs
  • 1 tablespoon unsalted butter (14 g)
  • Fresh chives or parsley, chopped (for garnish)

Instructions:

  1. Remove steaks from the fridge and let them rest at room temperature for about 10 minutes. Pat dry and season both sides with salt and pepper.
  2. Heat the skillet over medium-high heat and add olive oil. When the oil starts to shimmer, place steaks in the skillet. Cook for 4-5 minutes on each side for medium-rare, using a meat thermometer for accuracy (125°F or 52°C). Rest the steaks on a plate, tenting with foil.
  3. In the same skillet, reduce heat to medium and add butter. Once melted and bubbling, crack eggs into the skillet. Cook until whites are set but yolks are still runny (about 3-4 minutes).
  4. Slice the steak against the grain and place on plates. Top with fried eggs and garnish with fresh herbs if desired.