Remove the 12 oz entraña from the refrigerator 30 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels.

Season

Season both sides of the steak evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp garlic powder. Press seasoning gently into the meat.

Preheat pan

Heat a heavy skillet or cast-iron pan over high heat until very hot, about 4–6 minutes. Add 1 tbsp neutral oil and swirl to coat the pan.

Sear steak

Place the entraña in the hot pan. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and add 1 tbsp butter; spoon the melted butter over the steak for 30–45 seconds while continuing to sear the second side. For medium-rare aim for an internal temperature of 125–130°F (about 3–4 minutes per side total depending on thickness). Adjust time for preferred doneness.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–7 minutes to allow juices to redistribute before slicing thinly against the grain.

Eggs

Heat for eggs

While the steak rests, warm a small nonstick skillet over medium-low heat. Add 1 tsp butter or oil and let it melt and coat the pan.

Fry eggs sunny-side (runny yolk)

Crack both eggs into a small bowl (one at a time) then gently slide into the pan. Cook on medium-low for 2–3 minutes until whites are set but yolks remain runny. If you prefer the top edges cooked without flipping, cover the pan for 20–30 seconds. Season with 1/8 tsp fine salt and a pinch (1/16 tsp) black pepper.

Alternative: Basted eggs

If you want whites fully set with runny yolks, add 1 tbsp water to the pan and immediately cover for 20–30 seconds to steam the tops.

Chimichurri (optional)

Make chimichurri

Finely chop 1/2 cup parsley, 1/4 cup cilantro (if using), 1 tbsp oregano, and mince 2 garlic cloves. Combine in a small bowl with 1 tsp red wine vinegar, 2 tbsp extra-virgin olive oil, 1/8 tsp crushed red pepper flakes, and 1/4 tsp kosher salt. Stir and taste; adjust salt or vinegar as desired. Alternatively, pulse briefly in a mini-food processor for a smoother sauce.

Sides & Plating

Reheat or prepare chosen side

If using roasted potatoes, reheat in a 400°F oven for 5–8 minutes or in a skillet until hot and crisp. If using toasted bread, toast 2 slices until golden. If using mixed greens, toss with a light vinaigrette and season to taste.

Slice steak

Thinly slice the rested entraña against the grain into 1/4-inch slices. Arrange the slices on the plate in a single layer or fan.

Top with eggs and garnish

Place the two runny eggs on top of the sliced steak. Spoon 1–2 tbsp chimichurri over the steak and eggs (optional). Finish with a light sprinkle of flaky sea salt and an optional squeeze of lemon wedge.

Serve

Serve immediately with the chosen side on the plate. For each diner, serve 12 oz steak topped with 2 eggs and one side portion as listed.