Ah, steak and eggs. The breakfast of champions. Or at least, the breakfast of people who want to pretend they're champions for a day. My absolute favorite? A nice, juicy ribeye. Why? Because flavor, my friends. It's like eating a cloud made of meat, if that cloud also happened to taste like heaven. And let's be real, if you're going to treat yourself to a breakfast that could potentially put you back to sleep because it's so darn heavy, you might as well go all out.

So, here's the deal on how you make this culinary masterpiece. First, you're going to want to grab your trusty cast iron pan. If you don't have one, I'm judging you slightly, but any pan will do (not really, but let's pretend). Melt half a stick of butter in it because, let's face it, butter makes everything better. I'm pretty sure there's a law about that somewhere. Then, take your ribeye—which you have lovingly seasoned with garlic powder, salt, and pepper like it's going off to its first day of school—and slap that baby in the pan. Throw in some chopped onions and garlic cloves for good measure because who doesn't want their breath to be a lethal weapon?

Cook that meaty goodness on high for about 5 minutes on each side. You want it to look like it's getting a nice tan, not like it's been left in the desert. Then, crack a few eggs around the meat, because why not? Eggs are like the duct tape of the food world; they hold everything together. Transfer the whole shebang to the oven and broil it for 5 minutes. You're aiming for a piece of meat that looks like it could win a beauty contest and eggs cooked just the way you like them. When it's done, pull it out, sprinkle some garlic salt on it because apparently, we're trying to ward off vampires, and garnish it with parsley or fresh basil if you're feeling fancy.

And there you have it, folks. Steak and eggs. The breakfast that'll make you feel like you can take on the world... right after you take a nap. Bon appétit!