Remove the steak from the fridge and let it come to room temperature for about 20 minutes. Season with salt and pepper.

Heat the olive oil in a skillet over medium-high heat. Cook the steak for about 4 minutes per side for medium-rare, or until desired doneness. Remove and let rest.

In the same skillet, add butter and reduce heat to medium. Carefully crack eggs into the skillet, season with salt and pepper, and cook sunny side up until whites are set.

Meanwhile, blend parsley, garlic, red wine vinegar, lemon juice, salt, and ½ cup olive oil until smooth to prepare the garlic-parsley sauce.

Once eggs are cooked, cover the skillet and cook for an additional 2 minutes to ensure yolks are slightly runny.

Slice the rested steak against the grain. Plate the steak with eggs on the side, and drizzle with the garlic-parsley sauce before serving.