Rib-Eye Steak With A Sunny-Side-Up Egg & Arugula Salad

By: The Food Hunter

I'm excited to share that I am once again participating in Progressive Eats; a monthly online progressive dinner.  This month's theme is Valentine's Day food! You can see what the group is cooking by stopping by all the blogs in the list below.

Between you and me my husband and I don't typically celebrate Valentine's Day. That being said I'm not opposed to cooking a special meal for my sweetheart now and again. That's where this winning dinner of steak & eggs comes in. Rich and uncomplicated this is guaranteed to impress your significant other on Valetine's Day or any day.

Rib-Eye Steak With A Sunny-Side-Up Egg & Arugula Salad

For the Marinade
4 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

A few hours before you plan on cooking your steak, place each rib-eye into a plastic bag along with the olive oil, rosemary, thyme and garlic. Shake the bags to coat the steaks and refrigerate until ready to cook.

For the Steak
2 bone-in rib-eye steak, about 1 1/2-inches thick
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
4 teaspoons olive oil
2 large eggs
2 cups baby arugula

Preheat the oven to 400 degrees F.

Remove the steaks from the refrigerator about 30 minutes before cooking. Heat a grill pan over medium-high heat. Season the steaks with salt & pepper. Place the steaks on the pan and sear for 5 minutes without moving the steak itself. Flip each steak and repeat on the other side. Remove the steaks and place on a baking sheet. Bake in the oven for 7-10 minutes depending on preferred doneness. Allow the steaks to rest while you cook the eggs.

Meanwhile, in a small bowl mix together the lemon zest, lemon juice, olive oil, rosemary, thyme. Toss with the arugula and set on a serving plate.

Heat a small nonstick skillet over medium heat. Add olive oil and slide in the egg, being careful not to break the yolk. Season with salt and pepper. Reduce the heat to medium-low and gently cook the eggs until the whites are set and the yolks are still soft, about 3 minutes.

Transfer the steaks to the serving plate with the arugula. Place an egg, sunny-side up, on each steak and serve.

 

Love Foods: Aphrodisiac Foods / Foods for Valentine's Day

Cocktails

• Raspberry and Chocolate Sparkling Rose Cocktail from Creative Culinary

Appetizers

• Chipotle Orange Grilled Shrimp Cocktail Gluten Free from The Heritage Cook
• White Bean Basil Hummus Style Dip w Pine Nuts and Meyer Lemon from OMG! Yummy
• Gorgonzola Flatbread Bites with Dried Figs and Arugula from The Wimpy Vegetarian

Main Courses

• Rib-Eye Steak With A Sunny-Side-Up Egg & Arugula Salad from Food Hunters Guide
• Pan Seared Salmon and Asparagus with Mojo Verde from Spice Roots

Desserts

• White Chocolate Frozen Mousse with Hazelnut Whipped Cream from The Red Headed Baker
• Oreo White Chocolate Fudge from That Skinny Chick Can Bake
• Valentine's Day Simple Crepe Cake from Mother Would Know