Preheat oven to 400 degrees Fahrenheit.

Boil potatoes in salted water for 5 minutes, then drain and cool with cold water. Strain into medium bowl and set aside.

In a large bowl, whisk together eggs, heavy cream, hot sauce, Worcestershire sauce, kosher salt, and black pepper and whisk until fully incorporated.

Add olive oil and bacon to cold 10” non-stick skillet and bring to medium heat. Continuously sauté for 6 to 8 minutes until bacon is golden brown.

Add potatoes to pan with pinch of salt and pepper and sauté for an additional 2 minutes.

Add eggs to pan and use a rubber or wooden spatula to gently pull eggs in from sides of the pan to the center, cooking for 1 minute and distributing fillings evenly.

Add Parmesan cheese and minced chives and continuously cook, pulling in eggs from sides of pan for another minute until all fillings are distributed equally.

Place pan in preheated oven and bake for 6 to 8 minutes or until frittata gets lightly golden brown and puffs up slightly.

Remove from oven, place a large plate upside down on top of pan, and flip frittata onto plate; allow to cool 8 to 10 minutes before slicing.

Garnish frittata slices with freshly grated Parmesan cheese and minced chives.

In a large saucepan, add olive oil and bring to medium-high heat.

Add mushrooms to pan, season with salt and pepper, and sauté 2 minutes; add garlic and continue to cook for additional 3 to 4 minutes, until liquid in pan has reduced to 1/3 in volume.

Add balsamic vinegar to pan and sauté for 30 to 45 seconds, until reduced to 1/3 in volume; turn off heat, add butter and parsley, and gently shake pan until butter emulsifies into pan sauce.

Thaw steaks in refrigerator overnight; remove, pat dry, and season liberally with Omaha Steaks Seasoning. Let sit on counter for 10 minutes.

Shake Italian dressing and marinade bottle until well mixed, then pour 2 cups into medium bowl and submerge steaks in bowl; place back in refrigerator and marinate for 2 hours, flipping steaks after 1 hour.

Remove steaks from Italian dressing and pat dry with paper towels, then bring to room temperature over about 20 minutes.

In a large cast-iron pan, add grapeseed oil and bring to medium-high heat; add steak to pan and sear for 2 to 3 minutes until golden brown, then add butter, flip steaks, and butter-baste for 30 seconds. Continue to cook another 3 to 4 minutes to medium-rare doneness. (To cook to a higher desired cooking doneness, refer to Omaha Steaks cooking chart).

Rest steaks for 5 to 6 minutes, then cut 1/2” slices against the grain.

Serve with frittata and balsamic mushrooms.