Prepare the steak: Remove the steaks from the refrigerator and pat them completely dry with paper towels. Season both sides with salt, black pepper, and paprika.

Heat the skillet: Place a heavy skillet over medium-high to high heat. Add the olive oil and allow it to become hot.

Sear the steak: Place the steaks in the hot skillet. Cook without moving them for several minutes until a deep golden-brown crust develops. Flip and cook the other side.

Add garlic and butter: Reduce the heat slightly. Add the butter and crushed garlic. Spoon the melted garlic butter over the steaks for extra flavor.

Check doneness: Cook the steak until it reaches your preferred doneness. For food safety, use a food thermometer and follow current recommended internal temperatures.

Rest the steak: Transfer the cooked steaks to a clean plate and let them rest for at least 3 minutes before slicing.

Prepare the avocado: Cut the avocado in half, remove the pit, and slice the flesh. Toss gently with lemon or lime juice, a pinch of salt, and black pepper.

Cook the eggs: Lower the skillet heat and add the eggs. Cook them sunny-side-up, over-easy, or to your preferred consistency.

Slice the steak: Cut the rested steak against the grain into thin slices.

Assemble and serve: Arrange the sliced steak, avocado, and eggs on two plates. Finish with fresh parsley or cilantro and optional chili flakes or hot sauce. Serve immediately.