Directions
1. Cook the Steak:
Pat the steak dry with paper towels to ensure a perfect sear. Season generously with salt and pepper on both sides. Heat olive oil in a heavy skillet or cast-iron pan over high heat until shimmering. Place the steak in the pan and sear for 3–4 minutes per side, depending on thickness, until a golden-brown crust forms. Reduce the heat slightly, add butter, smashed garlic, and herbs (if using). Tilt the pan and spoon the melted butter over the steak for 1–2 minutes to baste. Remove from heat and rest for 5 minutes before slicing to retain juiciness.
2. Cook the Eggs:
In a nonstick skillet, melt butter over medium-low heat. Crack in the eggs and cook slowly for about 3–4 minutes until the whites are set and the yolks remain soft and runny. Season with salt, pepper, and a pinch of smoked paprika or chili flakes for a hint of heat. For over-easy eggs, gently flip and cook for an additional 30 seconds.
3. Make the Chimichurri:
In a small bowl, combine the finely chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, and chili or red pepper flakes. Season with salt and pepper to taste. Stir until well blended. Let the chimichurri rest for at least 10 minutes before serving to allow the flavors to meld beautifully. Stir again before drizzling over the steak.
