Bring the steak to room temperature then season on all sides with Salt Pepper + Chocolate Chile rub.
Heat a flat top griddle or large cast iron skillet to medium high heat. Add the steak directly to the skillet and sear on all sides for 3 to 4 minutes per side, about 12 minutes total. Set aside to rest for 10 minutes while you make the cheese and egg shells.
On the same skillet, spread about about 1/2 cup of the cheese in a 3-inch circle. You may need to work in batches. When the cheese is beginning to melt, crack an egg onto the cheese. Season the egg with Salt Pepper + Three Chiles and then use a spatula to crack the yolk. Cover the pan and cook until the egg is cooked through and the cheese is golden brown. Repeat as needed.
When the shells are complete, slice the steak into bite sized pieces and pile the pieces on to the shells. Top with your favorite salsa, hot sauce, cream, cotija, cilantro, pickled red onions, jalapenos….basically any of your favorite taco toppings.