1. Remove steak from fridge 15 – 20 min before cooking

2. Remove from packaging and pat dry

3. Liberally season steak with Cowboy Coffee Rub

4. Heat a cast iron over medium high heat with both oil and butter

5. Add steak & tomatoes to skillet

6. Sear steak for 2-3 min, flip and sear for another 2-3 min

7. Roll the tomatoes around skillet to get a char

8. Reduce heat to low

9. Remove tomatoes and set aside

10. Once skillet has cooled to low, add eggs, careful to not break the yolks

11. Season eggs with salt & pepper

12. Cover the skillet and cook for 2 – 3 min until egg whites are set

13. Remove steak and set aside to rest – we recommend the steak be cooked to a medium
    

14. Remove steak and set aside to rest – if you are unsure about the doneness of the steak, use a thermometer to check, *we recommend the steak be cooked to a medium*

15. Remove eggs careful of the yolk and remove eggs, this is for runny eggs.  Cook longer if you prefer a more well done yolk

16. Assemble plate with the steak and topping with the runny eggs, charred tomatoes, sliced avocado and add hollandaise sauce on the side!

Hollandaise Sauce

1. Heat water in a saucepan to a light simmer, we recommend only about an inch of water in the saucepan

2. Vigorously whisk lemon juice and eggs yolks together in stainless steel bowl

3. Mix until mixture is thickened and has about doubled in volume

4. Place the bowl over the saucepan with lightly simmering water – don’t let the bottom of the bowl touch the water

5. Continue whisking vigorously

6. Slowly drizzle melted butter in and continue whisking until the sauce has doubled in volume

7. Remove from heat and season with salt

8. Top with paprika

9. Cover and keep in a warm spot until ready to serve – if sauce thickens, mix in a few drops of warm water