The Ribeye: Sunny-Side Up

The Ribeye: Sunny-Side Up:

Ingredients:

• 2 ribeye steaks (1 to 1.5 inches thick)

• 2 large eggs

• Salt and black pepper to taste

• 1-2 tablespoons cooking fat

Directions: Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.

Preheat a large skillet or cast-iron pan over medium-high heat. Add your cooking fat and allow it to heat until shimmering. While the skillet is heating, season both sides of the ribeye steaks generously with salt and black pepper. Carefully place the seasoned ribeye steaks in the hot skillet. Sear the steaks for about 3-4 minutes on each side for medium-rare, adjusting the time based on your preferred doneness. Use a meat thermometer to check the internal temperature; medium-rare is around 135°F (57°C).

When the steaks are done to your liking, transfer them to a plate and cover loosely with aluminum foil. Allow them to rest while you prepare the fried eggs.

In the same skillet, add a bit more cooking fat if needed. Crack the eggs into the skillet and cook them sunny-side up or over-easy, depending on your preference. Once the eggs are done, place one fried egg on top of each ribeye steak and devour!