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You can keep the steak whole but I like to cut them into thick slices (about ⅛”) against the grain for easy eating. In a medium bowl, mix together oyster sauce, soy sauce, fish sauce, dark brown sugar, garlic, and sesame oil. Add sliced steak to the marinade and toss to coat. Marinate for at least 15 minutes or overnight in the fridge, covered.
Heat a single-serving cast-iron pan or skillet over medium-high heat. Add half tablespoon of butter to the pan. Add the onions (¼ portion) to the pan and cook until they are softened and lightly charred, about 5 minutes. Add marinated steak (¼ portion) to the pan and cook for about 5 minutes total, or until it reaches your desired level of doneness if using whole steak.
Once the steak is about done cooking, add half tablespoon of butter to the pan. Crack an egg into the butter and cook to your desired doneness. I like mine sunny side up, with a runny yolk.
Add a few slices of tomato wedges to the pan and cook until slightly charred. Garnish with cilantro or green onions. Add pickled vegetables and pate. Serve immediately with a baguette. Repeat three more time as this recipe makes four servings.