RIBEYE AND EGGS RECIPES

Steps:

• Remove steak from refrigerator and let come to room temperature, 30 minutes.  Rub steak with 1 tablespoon vegetable oil and season all over with 1 ½ teaspoon salt, 1 teaspoon pepper, and ¾ teaspoon paprika. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total.  Reduce heat to medium-low and add butter to pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 120-125°F  for medium rare, 130°F for medium.  Transfer steak onto a cutting board and let rest about 10 minutes.  Meanwhile, heat remaining oil in a nonstick skillet over medium heat until shimmering. Crack egg into pan and cook 3 to 4 minutes, or until white is set and edges are just beginning to brown. Remove from pan and season with salt and pepper. Slice steak into 1" strips on a bias, against the grain.  Serve steak with eggs and potatoes. Garnish with herbs and season with more salt, pepper, and paprika to taste.

Steps:

• Slice off the ribeye cap and form it onto a circle, tie with butchers string to keep the shape of the eye section. you can form the eye section into round as well and tie is if you want to get real fancy. This way they will both cook at the same rate.
• Rub the steaks with olive oil and season with SPG or your favorite seasoning.
• Place them over direct heat and cook until they reach an internal temp of 115-120f and set aside to rest. They will come up to 125-130 f during the rest which will leave you with a perfect medium rare steak.
• In a cast iron pan or whatever you have add some olive oil and fry the eggs until the yolks are just done the way you like them.
• Serve on a toasted bun with tomato and a couple of onion rings with the condiment of your choice. We used English mustard as it goes well with beef