- ⅓ Pound boneless rib-eye steak, about ½-inch thick
- ¼ Teaspoon salt
- 1 ½ Teaspoon hot sauce, such as Tabasco Original Red Sauce
- 2 large eggs
Heat a skillet over medium-high heat until hot. Sprinkle the steak with salt, coat generously with hot sauce, and add to the skillet. Cook the steak about 2 minutes per side for medium. Remove the steak to a plate. Add the eggs to the pan and cook as desired. Transfer to a plate and serve immediately.