Nothing unusual here. I love cooking a couple extra Ribeyes or NY Strips and then using them in the morning for breakfast.
I will cut a healthy size steak from the fridge in half. Melt a few tablespoons of grass fed butter in a pan at slightly more than medium heat. Once butter has melted I'll put the steak in the center of the pan.
I'll let it sit there for a few minutes before flipping. After I flip it, I crack 4 eggs around the sides of the steak. Once the eggs are ready to turn over I flip them and the steak.
Cook eggs to desired doneness and then eat!
I love the way I grill steaks much more than most restaurants, even high-end ones, that specialize in steak.
I simply marinade the steak in Worcestershire for about an hour. Then before putting them on the grill, I pat them dry and salt them liberally with Kosher salt.
I grill them hot and fast (about 5 minutes per side on about 500+ degree grill for 1-1.25 inch steaks) for medium-rare.