The Rancher's Reveille Steak and Eggs

Remove the ribeye from the refrigerator 45 minutes before cooking and pat it completely dry on all sides with paper towels. Season generously with 1 teaspoon of kosher salt, 1/2 teaspoon of cracked black pepper, and the garlic powder. Let it sit uncovered at room temperature — this tempers the meat for even cooking and allows the surface to dry further for a better sear.

Peel the russet potatoes and grate them on the large holes of a box grater. Transfer the shredded potatoes to a clean kitchen towel, gather the edges, and wring out as much moisture as physically possible over the sink. This is the single most important step for crispy hash browns. Toss the squeezed potatoes with the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and smoked paprika.

Heat a 12-inch cast iron skillet over medium heat. Add 2 tablespoons of clarified butter and swirl to coat. Spread the seasoned potatoes in an even layer across the entire pan, pressing them down firmly with a spatula. Cook without touching for 8 to 10 minutes until the bottom is deeply golden brown and crispy. Flip the hash brown cake in sections or as one piece if you are feeling confident, press down again, and cook for another 6 to 8 minutes on the second side. Transfer to a wire rack set over a sheet pan and keep warm in a 200F oven.

Increase the heat under the same cast iron skillet to high and add the avocado oil. When the oil just begins to smoke and shimmer, carefully lay the ribeye away from you into the pan. Do not move it. Sear for 4 minutes until a deep brown crust forms on the bottom.

Flip the steak and add the unsalted butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan slightly and use a large spoon to continuously baste the steak with the foaming butter for 3 to 4 minutes. For medium-rare, pull the steak when an instant-read thermometer reads 125F in the thickest part.

Transfer the steak to a cutting board and tent loosely with foil. Rest for a full 8 to 10 minutes — the internal temperature will carry over to about 130 to 135F.

While the steak rests, wipe out the skillet and return it to medium-low heat. Add the remaining 1 tablespoon of clarified butter. When it shimmers, crack the eggs into the pan, spacing them evenly. Season with a pinch of salt and pepper. Cook undisturbed for 3 to 4 minutes until the whites are fully set and opaque but the yolks remain completely runny. For extra insurance on the whites, add 1 teaspoon of water to the pan and cover with a lid for the last 30 seconds to steam the tops.

Slice the rested ribeye against the grain into 1/2-inch thick strips. Arrange the steak slices on warmed plates alongside the sunny-side-up eggs and a generous portion of hash browns. Finish with flaky sea salt and sliced chives.