Start by letting the ribeye steak sit at room temperature for about 30 minutes. Season generously with coarse salt and freshly cracked pepper on both sides.
In a small mixing bowl, combine the minced garlic, Worcestershire sauce, distilled vinegar, sugar, red pepper flakes, hot sauce, and water. Stir until well mixed and set aside.
Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the steak to the skillet. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to ensure accuracy – 130°F for medium-rare.
In the last minute of cooking, add 3 tablespoons of unsalted butter to the skillet. As it melts, spoon the butter over the steak to baste it, adding flavor and richness.
Once cooked to your liking, remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak.
In the same skillet, reduce the heat to medium-low. Crack the eggs into the skillet, cooking them to your preference—sunny-side-up, over-easy, or scrambled. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
Slice the rested steak against the grain and plate it alongside the eggs. Drizzle the prepared garlic sauce over the steak and eggs. Serve immediately and enjoy your delicious Steak and Eggs Recipe!
