Steak and Sunny Side Up Eggs

– 1 boneless beef ribeye or strip steak (1 inch thick)

– 3 large eggs

– 1 tablespoon olive oil

– 1 tablespoon unsalted butter

– Salt, to taste

– Freshly ground black pepper, to taste

– 1/2 teaspoon garlic powder

– 1/4 teaspoon smoked paprika

– Optional: red pepper flakes and dried parsley for garnish

1. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat dry with paper towels.

2. Season both sides of the steak generously with salt, pepper, garlic powder, and smoked paprika.

3. Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking hot. Add the olive oil.

4. Carefully place the steak in the pan and sear without moving it for 3-4 minutes, depending on thickness.

5. Flip the steak and add the butter to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter for 2-3 minutes, or until the internal temperature reaches your preferred doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).

6. Transfer the steak to a cutting board and let it rest for 5-10 minutes before serving.

7. In a nonstick pan over medium-low heat, crack in the eggs gently one at a time, taking care not to break the yolks.

8. Cover with a lid and cook for 2-3 minutes, or until the whites are fully set and the yolks are still runny.

9. Season the eggs with salt, pepper, and optional red pepper flakes and dried parsley for added flavor and color.

10. Serve the sunny side up eggs alongside the rested steak on a plate. Add your favorite hot sauce or a side of sautéed greens if desired.