I usually serve this as a open face steak sandwich but I wasn’t as hungry last night and thought the steak and eggs will suffice.
Sear the steak on high to seal in the juices. After cooking the way you like ~10 minutes, add salt and pepper to taste, then set aside on plate. (If you choose to go for a sandwich, thick cut sour dough works great – something that won’t get soggy too easily. Put that on the bottom of your steak.) Then, slice 1/8″ thick cheese – brie, camembert or st. andre pairs great. Put on top of steak. Carmelize finely sliced onions (~ half) with a couple cloves of minced garlic and a few sliced mushrooms (season with salt and pepper to taste), and place on top of cheese to melt. Finally, fry a sunny side egg on top. I like mine runny, the yolk acts as a sauce for the steak, makese my mouth water just thinking about it! If you’d like, add steak sauce on top of your steak (or side to dip), but I find the flavour from all the different toppings and cheese is perfect the way it is with a dash of salt and pepper.