If using ribeye steak, pat dry with paper towels and let sit at room temperature for about 15 minutes for better searing, then slice into bite-sized strips or cubes. If using ground beef, break it into loose chunks without overworking so it stays tender.

Sprinkle the beef with about 1 teaspoon of sea salt. If using, add black pepper and garlic powder. For a nose-to-tail boost, gently mix the finely minced liver or heart into the ground beef at this stage.

Place a large cast iron or stainless steel skillet over medium-high heat. Add 1–2 tablespoons of butter or tallow. When the fat is sizzling and shimmering but not smoking, the pan is ready.

Add the beef to the hot skillet in an even layer. Let it cook undisturbed for 2–3 minutes to form a crust, then flip or stir and continue cooking for another 3–5 minutes until browned on the outside but still juicy. Ribeye pieces will cook slightly faster than ground beef.

Check the skillet. If it looks dry, add another tablespoon of butter or tallow so the surface looks glossy and sizzling. If there is more fat than you prefer, spoon a little off, keeping enough to cook the eggs without sticking.

Reduce the heat to medium. Use a spatula to push the meat toward the edges of the skillet, creating 4 small wells in the center. Make sure there is a thin layer of hot fat in each well to fry the eggs gently.

Crack one egg into each well and sprinkle lightly with salt. Cover the skillet with a lid and cook 3–4 minutes for set whites with runny yolks, or 5–6 minutes for firmer yolks. Adjust heat down slightly if the bottom is browning too quickly.

When the eggs are cooked to your liking and the beef has crispy edges, turn off the heat and let the skillet rest for about 2 minutes to allow the juices to settle.

Serve directly from the skillet, spooning some of the flavorful cooking fat over the eggs and beef. Adjust salt to taste and enjoy hot.