Ingredients:

  • 1.5 lb sirloin steak, cut into 1/2-inch steaks
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 8 large eggs
  • 2 tbsp unsalted butter
  • 1 tbsp heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Pat the steaks completely dry with paper towels and season both sides generously with salt and coarse black pepper.
  2. Heat the avocado oil in a cast iron skillet over high heat until it just begins to smoke. Sear the steaks for 3 minutes per side without moving them until a deep mahogany crust forms. Remove the steak when the internal temperature hits 130°F (54°C) for medium-rare.
  3. Transfer the steaks to a cutting board and let them rest for 5 minutes to allow juices to redistribute.
  4. While the steak rests, melt butter in a non-stick skillet over medium-low heat. Whisk eggs, heavy cream, salt, and pepper in a bowl. Pour into the pan and gently fold with a spatula until soft curds form and the eggs look slightly underdone.