Bring the steaks to room temperature and season generously with coarse salt & black pepper.Cut the tomatoes into slices. Heat a pan on high. Add some oil and cook the tomato slices for 3 minutes. Flip and cook for 3 more minutes. Set aside and repeat with the remaining tomato slices.

Preheat the grill to medium heat. Put the steaks on and cook for 4 minutes a side for medium-rare steaks (5 minutes a side for medium-well and 6 minutes a side for well done).

Remove the steaks from the grill. Cover them with foil and let them rest for 5 minutes.

Heat 2 skillets over medium-low. Melt a tablespoon of butter in the pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.)

Cut 4 thick slices of olive or sourdough bread. Toast in the toaster.

Divide the eggs among 4 warm plates. Add the steak, some grilled tomatoes, and toast.

**** you can use rib eye or New York strip

SERVES 4