Season steak and add to a hot skillet with olive oil. Cook 3-4 minutes per side for medium-rare or longer depending on your desired level of doneness. Add butter to the pan and baste the steak. Remove the steak from the skillet and let it rest for a few minutes.

Prepare hash browns. Preheat 2 teaspoons olive oil in a non-stick sauté pan over low heat. Remove hash browns from packaging. Place in pan and cook for 7-8 minutes, flip and continue to cook for 7-8 minutes or until product reaches 165°F as indicated by a food thermometer

In a small bowl, combine the mayonnaise, sriracha, and lime juice and mix until well combined.

Fry the egg in the same skillet you cooked the steak

Assembly: Place one hashbrown on the plate, then add slices of steak, egg, and sriracha mayo and top with another hash brown.