Ingredients (2 servings):

• 8 oz sirloin, ribeye, or strip steak, cut into 1-inch cubes

• 2 tbsp olive oil or butter, divided

• 2 cloves garlic, minced

• 1 tsp fresh thyme or rosemary, chopped (optional)

• Salt and black pepper, to taste

• 4 large eggs

• 1 tbsp milk or cream (optional, for fluffier scrambled eggs)

• Fresh parsley or chives, chopped (for garnish)

Instructions:

1. Prepare steak – Pat steak cubes dry, season generously with salt and pepper.

2. Sear steak bites – Heat 1 tbsp oil/butter in a skillet over medium-high heat. Add steak in a single layer and sear 2–3 minutes per side until browned and cooked to desired doneness. In the last minute, add garlic and thyme/rosemary, tossing to coat. Remove from skillet and keep warm.

3. Cook eggs – Lower heat to medium. Add remaining oil/butter.

   • Fried eggs: Crack eggs directly into the pan, cook sunny-side-up or over-easy.

   • Scrambled eggs: Beat eggs with milk/cream, season, and cook gently until soft and fluffy.

4. Assemble – Plate eggs, top with steak bites, drizzle with any garlic-herb butter from the pan.

5. Garnish & serve – Sprinkle with fresh parsley or chives.