Garlic Parmesan Bacon Crusted Steak and Eggs

1. Heavily salt the bone-in ribeye steak and let it rest in the fridge for 24-48 hours.
2. Reverse sear the steak on a smoker or oven, set at 200 degrees, until the steak reaches an internal temperature of 125 degrees.
3. Heat a piping hot cast iron pan and sear the steak for 1-2 minutes per side to create a crust.
4. While the steak is resting, prepare the Garlic Parmesan Mixture: In a small bowl, combine 3 tablespoons of mayo, 1/4 cup of grated Parmesan cheese, 2 large cloves of minced garlic, and 1 teaspoon of dried basil.
5. Cook the bacon and fry the eggs in the same skillet where the steak was seared.
6. After the steak has rested, apply the prepared Garlic Parmesan Mixture and bacon on top of the steak.
7. Broil the steak or use a torch on it for 1 minute to seal the Parmesan crust.