Tuscan Rib-Eye Steak

Total Time:
12 hr 30 min
10 min
12 hr
20 min

1 to 2 servings

  • 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
  • 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
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Rib-Eye Steak with Black Olive Vinaigrette

    Recipe courtesy of Giada De Laurentiis