Slice the ribeye steak into four portions, roughly the size of your palm. Season each piece with sea salt and black pepper on both sides, and drizzle with Worcestershire sauce. Let it sit for a few minutes.

Heat a nonstick skillet over medium heat and melt one tablespoon of butter. Add the thinly sliced onions and cook for 9 to 12 minutes, stirring occasionally until caramelized.

In another skillet over medium-high heat, melt another tablespoon of butter. Add the seasoned steak pieces and sear for about one minute on each side, then let rest.

In the same skillet used for the steak, reduce the heat to medium-low, melt the last tablespoon of butter, and cook the eggs. Flip the eggs, and place a slice of cheese on top to melt.

Toast the bagels until golden brown.

Assemble the sandwich starting with the bottom half of the bagel, adding the cheese, a piece of steak, caramelized onions, and the cheesy fried egg. Cap it with the other bagel half.