Grilled Tuscan Steak with Fried Egg and Goat Cheese

  • Total: 15 min
  • Prep: 3 min
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
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