Steak and Eggs

Ingredients

• 20 oz boneless ribeye
• 3 tbsp avocado oil
• 7 tbsp unsalted butter, divided
• 4 large eggs
• 6 garlic cloves, finely minced
• 1 1/2 tbsp Worcestershire sauce
• 1 tbsp distilled vinegar
• 1 1/2 tsp sugar
• 1 tsp red pepper flakes
• 1 tbsp hot sauce
• 3 tbsp water
• Coarse salt and freshly cracked pepper to taste
• Green onions for garnish

Instructions

1. Pat the steak dry on all sides with paper towels. Moisture is the enemy of a good sear.
2. Season all sides of the steak generously with salt and pepper.
3. In a large carbon-steel or cast-iron skillet, add the avocado oil and heat over high until it begins to smoke lightly.
4. Hold the steak with tongs and sear the fat cap for 30 seconds. Turn the steak on its side and cook for 1 minute, then gently move it around in a circular motion for 90 seconds to create an even Maillard crust.
5. Flip the steak and cook untouched for 1 minute. Reduce heat to medium-low and add 2 tbsp of butter.
6. Once melted, baste the steak for 2 to 3 minutes until the top is golden brown. Transfer to a rack and rest for 5 to 6 minutes.
7. Drain off most of the cooking fat from the pan and return to the burner over low heat. Let it cool for 1 to 2 minutes.
8. Turn heat to medium and add 1 to 2 tbsp of butter. Once melted, add the eggs and fry for 2 to 3 minutes until desired doneness. Season with salt and set aside.
9. Return the pan to medium heat and cook the minced garlic until fragrant, about 30 to 45 seconds.
10. Add the Worcestershire sauce, vinegar, sugar, red pepper flakes, hot sauce, and water. Cook for 1 minute.
11. Turn off the heat and swirl in 2 to 3 tbsp of cold butter until the sauce is emulsified.
12. Finish the sauce with green onions and serve alongside the sliced steak and fried eggs.