This steak boasts simple, bright flavor inspired by Tuscany: fresh rosemary and thyme, garlic, lemon, and olive oil. Between the marinade and a flavorful drizzle after cooking, it’s a flavorful showstopper.
The fried egg adds something a little special, and the silky yolk gives it an extra touch of decadence.
A large 18-ounce ribeye with the bone in creates a striking visual appearance, but you can easily make this recipe with smaller ribeye cuts – even boneless. If using a smaller ribeye steak, around 10 ounces, use 2 of them for this recipe and cook an extra egg for the second one. Simply cook fully on the grill until 135 degrees for medium-rare, and skip the portion of finishing in the oven. Just as delicious!
For The Marinade:
- One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick*
- 2 teaspoons extra-virgin olive oil
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, peeled and smashed
For The Steak:
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 2 teaspoons plus 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon chopped fresh rosemary
- 1/4 teaspoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 large egg
- 6 or 7 leaves baby arugula
- *Chef's Note: If using a smaller ribeye steak, around 10 ounces, use 2 of them for this recipe and cook an extra egg for the second one. Simply cook fully on the grill until 135 degrees for medium-rare, and skip the portion of finishing in the oven.
- For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
- For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
- Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
- Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
- Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.