Grilled Tuscan Steak with Fried Egg and Goat Cheese
- 4 (8 ounce) rib-eye steaks
- Salt and freshly ground black pepper
- 2 tablespoons herbs de Provence
- 2 tablespoons, plus 2 teaspoons olive oil
- 4 eggs
- 2 ounces goat cheese, crumbled
- 2 tablespoons chopped fresh parsley leaves
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks with salt and pepper. Sprinkle both sides of each steak with the herbs de Provence. Drizzle with 2 tablespoons of the olive oil. Grill for about 6 to 8 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest.
Meanwhile, in a medium skillet, heat the remaining olive oil over medium-high heat. Crack the eggs directly into the pan, seasoning quickly with salt and pepper. Cook until egg whites are set, about 2 to 3 minutes.
To serve: Place the steaks on 4 serving plates. Carefully place the eggs on top of each steak. Sprinkle with the crumbled goat cheese. Garnish with the chopped parsley and serve.
Recipe courtesy of Giada De Laurentiis, 2008
Recipe courtesy of Food Network Kitchen