Preheat the grill or skillet over medium-high heat. Season the ribeye roast with salt and black pepper. Drizzle olive oil on both sides and sear for about 4-5 minutes per side for medium-rare. Use a meat thermometer to ensure it reaches an internal temperature of 130°F. Let rest for 5-10 minutes before slicing.

Make Chimichurri Sauce

In a bowl, combine minced garlic, chopped parsley, red wine vinegar, and crushed red pepper flakes. Mix well, and drizzle in olive oil until desired consistency is achieved. Set aside.

Cooking the Eggs

Fry the Eggs

In a non-stick skillet, melt butter over medium heat. Crack the eggs into the skillet and fry until the whites are set and yolks are cooked to your liking. Season with salt and pepper to taste.

Making the Gravy

Prepare Cajun Gravy

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden. Gradually whisk in the chicken broth, then add Cajun seasoning. Simmer until thickened, about 5 minutes.

Cooking the Potatoes

Roast the District Potatoes

Preheat the oven to 425°F. Toss diced potatoes in olive oil, salt, black pepper, and paprika. Spread on a baking sheet and roast for 25-30 minutes or until golden and crispy.