Steak and Scrambled Eggs   

Remove your steak from the refrigerator and let it come to room temperature (~30 minutes).

Apply 1 Tbsp of vegetable oil to the steak and rub it on all surfaces of the meat. Next, season the steak, on all surfaces, with salt (~1.5 tsp), pepper (~1 tsp), and garlic powder (~¾ tsp).

Put a medium skillet over medium-high heat and allow the pan to heat up for several minutes. Add the steak to the pan and cook it until a golden-brown crust forms. Flip the steak only once. This should take about 5 minutes.

Reduce heat to medium-low and add roughly two tbsp of butter to the pan. The heat should be such that the butter melts but does not start smoking. Allow the butter to melt, tip the pan to one side, and begin spooning the melted butter over the steak. Allow the crust on the steak to darken. Flip the steak once and ensure the process has been done on both sides. This should take 2 to 3 minutes. Use the meat thermometer to check the doneness of the steak. 120-125 F is medium-rare, 130 F is medium. When steak is desired doneness, transfer it to a plate and allow it to rest for roughly ten minutes.

Into a bowl, crack two eggs and beat them with a fork until the yolks and whites are homogenized. 

In a fresh skillet, melt ~1 tbsp of butter at medium-high heat, swirling the butter to coat the skillet surface. Add the eggs to the pan, stirring and folding frequently with a spatula as the egg firms up. Large, firm curds should form. When the liquid egg has fully formed into curds, turn off the heat (or move the pan off the heat). Continue to stir them until they have reached the firmness of your liking.

Transfer the eggs and steak to a plate, salt and pepper to taste, and enjoy!

1. Note: A nice way to plate the dish is to dice/cube the cooked steak and mix it with the scrambled eggs. This could be served in a bowl.