Steak and Eggs with Salsa VerdeApril 14, 2019
Once pan is nice and hot, using tongs, gently lay steak in pan. Working in 2 batches, cook, undisturbed, until a golden brown crust forms, 2–3 minutes. Turn steak and cook until second side forms a golden brown crust, about 2 minutes longer. You don’t need to use a meat thermometer here because the steak is so thin; a general rule is that once it has a nice sear, it’s already perfectly cooked. If you have a very hot pan, this will happen quickly.
Source of this (above) article: https://www.bonappetit.com/recipe/steak-and-eggs-with-salsa-verde