- 1/3 pound boneless rib-eye steak, about 1/2-inch thick
- 1/4 teaspoon salt
- 1 1/2 teaspoons Red Rebel Hot Rooster Sauce
- 2 large eggs
Heat a skillet over medium-high heat until hot. Season the steak with salt, coat generously with Hot Rooster Sauce, and add to pan. Cook steak about 2 minutes per side for medium. Remove steak to a plate. Add eggs to the pan and cook as desired. Transfer to plate and serve immediately.Makes 1 serving.