Remove steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously on both sides with sea salt and black pepper.

If using bacon, cook the slices in a large cast iron skillet over medium heat until crispy, about 6-8 minutes. Remove and set aside, leaving the rendered fat in the pan.

Add beef tallow to the skillet and heat over high heat until smoking. Place steaks in the pan and sear for 4-5 minutes without moving. Flip and cook for another 3-4 minutes for medium-rare. Add 2 tablespoons butter to the pan and baste the steaks. Remove and let rest for 5 minutes.

Reduce heat to medium and add remaining 2 tablespoons butter to the same skillet. Crack eggs into the pan, being careful not to break the yolks. Cook for 2-3 minutes until whites are set but yolks remain runny.

Place each steak on a plate and top with 2 fried eggs. Add a slice of crispy bacon on the side if using. Spoon any remaining pan drippings over the top.

Add an extra pinch of sea salt over the eggs if desired. Serve immediately while hot and enjoy your carnivore feast.