Ingredients
2 ribeye steaks
Salt and black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
2–4 eggs
1–2 tablespoons chili oil (store-bought or homemade)
Optional: fresh herbs or green onions
Instructions
Remove ribeye from refrigerator 30 minutes before cooking. Pat dry and season generously with salt, pepper, and garlic powder.
Heat a cast iron skillet over high heat. Add olive oil. Sear ribeye 3–4 minutes per side for medium-rare (adjust for thickness and preference). Let rest 5–10 minutes.
In the same skillet or a separate pan, fry eggs over medium heat until whites are set and edges are slightly crispy. Keep yolks runny for best texture.
Slice ribeye against the grain and plate. Top with fried eggs.
Drizzle chili oil over the eggs and steak. Garnish if desired and serve immediately while hot.