Meat: Tuscan Rib-eye Steak

By SharonE

From Giada De Laurentis with a slight change in the egg preparation.

You will love the lemon, herb oil.

Ingredients

• 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
• Steak:
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• 4 teaspoons 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 large eggs
• 6 or 7 leaves baby arugula

Preparation

Step 1

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. (I often grill the steak on the bbq and take it off when it reaches an internal temp of 135-140 F. for medium, medium-rare.)

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.

Break eggs into small bowl and sprinkle with remaining 1/8 tsp salt and 1/8 tsp pepper. In a nonstick skillet, add 2 teaspoon oil over low heat for 5 minutes. Turn heat to medium-high and slide in the eggs. Cook for 1 minute and remove from heat and leave covered for 30 seconds to 1 minute, depending on how runny you like your egg.

Transfer the rested steak to a serving plate. Cut steak into 2 serving pieces. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the eggs, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.