Mains, Fixins' & Sweets

Tuscan Ribeye with a Fried Egg

I love cheeseburgers with fried eggs. The gooey egg yolk with the burger meat and bacon is a heavenly combination. What could be a better combo? A ribeye with a fried egg. My husband was skeptical but one bite in he was totally on board. This is a perfect dinner for an at home date night. Paired with a bottle of wine. (or two)


steak finished.jpgI have no progress pictures with this post. I’m sorry you’ll have to use that wonderful imagination of yours, or make it for yourself and see it first hand!


Tuscan Ribeye with a Fried Egg



Two rib-eye steaks, 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


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
2 eggs
Baby arugula


For the marinade: 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. Marinate for at least 4 hours, up to overnight. 

For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat your grill or the oven to 400 degrees F.

Sprinkle the steak evenly with 1 teaspoon of salt. Place the steak on the grill or grill pan and sear for 5-7 minutes without moving the steak. Flip the steak and repeat on the other side until desired doneness. Allow the steak to rest for 10 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 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 2 minutes, flip and cook the other side for about 1 minute. You want to keep the yolk gooey.

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 over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.


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