Tuscan ribeye steak

Ingredients:

Marinade

• 1 ribeye steak on the bone, weighing 500 g, approximately 4 cm thick.
• 2 tsp extra-virgin olive oil
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 2 cloves garlic, peeled and crushed

Steak

• 1 and 1/4 teaspoons coarse salt
• 0.5 tsp lemon zest
• 1 teaspoon freshly squeezed lemon juice
• 2 tsp + 1 tsp extra-virgin olive oil
• 1/4 tsp chopped fresh rosemary
• 1/4 teaspoon chopped fresh thyme
• 1/4 tsp freshly ground black pepper + more to taste
• 1 large egg
• 6-7 leaves of young arugula

Preparation:

1. Marinade:
   
   The day before cooking, place the steak in a zip-lock bag with olive oil, rosemary, thyme, and garlic. Stir the herbs and garlic in the bag to infuse the flavors into the steak. Refrigerate overnight.
2. Remove the steak from the refrigerator 30 minutes before grilling. Preheat the oven to 200°C.
3. Steak:
   
   Preheat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of salt. Place the steak on the grill pan and cook for 5 minutes, without moving the meat. Flip the steak and cook the other side. Transfer the steak to a baking sheet and place in the oven for 10 minutes, or until medium-rare. Let the steak rest for 15 minutes.
4. Meanwhile, in a small bowl, combine the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Set aside.
5. Heat a small nonstick skillet over medium heat. Add 1 teaspoon of olive oil and crack the egg, being careful not to break the yolk. Season with the remaining 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Reduce the heat to medium-low and gently cook the egg until the white is set but the yolk is still runny, about 3 minutes.
6. Transfer the steak to a serving platter. Sprinkle with arugula and drizzle with 1 teaspoon of vegetable oil. Place a fried egg on top. Drizzle with the remaining vegetable oil and season with pepper.