This fried egg topped grilled ribeye is your breakfast or dinner of your dreams. Deliciously seasoned steak grilled and then topped with a lightly dressed arugula salad and a super crispy around the edges fried egg. This is the type of dish you’ll devour and dream about!
Ok, but really how good does this fried egg topped grilled ribeye look?
I have been going through MAD red meat cravings lately and then I remembered I NEVER shared this recipe with you.
I know it’s a super simple “recipe” but seriously it’s so good. How can you ever go wrong with perfectly cooked ribeye topped with arugula and a fried egg?
Also, that arugula totally counts as a salad to basically you’re eating diet food when you consume this recipe #science
Alright maybe don’t claim this is a salad but you can claim it delicious.
There are a million different seasonings people love to use on their steak and in this case, you really can use whatever you love.
This time around I seasoned it with kosher salt, black pepper, garlic powder, onion powder, and just a touch of chili powder.
It’s a nice simple blend that consists of all spices I have on hand 24/7.
When I’m feeling extra feisty I might even throw in some smoked paprika and crushed red pepper.
New to grilling? Check out my tutorial on how to grill the perfect steak!
Since I’m a lover of all things eggs I went with a super crispy around the edges fried egg to finish off this fried egg topped grilled ribeye recipe.
However, I’m sure over easy, poached, or even picture-perfect sunnyside up eggs would go great with this dish.
And since I’m using such a large cut of meat I consider this a full-on dinner meal but if you’re really into starting your day off with a full stomach this could totally work for breakfast.
Love this fried egg topped grilled ribeye?
Why not try a few of my other delicious steak recipes!
- Newcastle brown ale marinated hanger steak
- flat iron steak with balsamic roasted radicchio
- lemon herb butter pan-fried ribeye
- steak fajita phyllo bites
- grilled London broil with corn salsa
- grape and blue cheese flank steak
- Southwest Steak Salad with Fried Plantains
- 2 large bone-in ribeye steaks
- 1 tablespoon kosher salt
- 2 teaspoons fresh cracked black pepper
- 2 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 4 cups loosely packed baby arugula
- 1/2 lemon, to taste
- Olive oil, to taste
- Kosher salt, to taste
- Black pepper, to taste
For fried egg:
- 1 tablespoon olive oil
- 2 large eggs
- Black pepper, to taste
- In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, and chili powder.
- Mix to combine.
- Season steaks on both sides.
- Shortly before you're ready to grill pre-heat your grill to medium-high heat.
- Depending on the thickness of your steak you may have to adjust your grilling time but for a steak around an inch thick I grill for about 4-5 minutes per side for medium-rare.
- Once the steak is cooked to your desired doneness remove from the oven and let rest for 10 minutes before serving. Remember, your steak will continue to cook a bit more while it's resting so take that into consideration when grilling.
- To serve top with arugula salad and the fried egg. (Directions below)
- In a medium-sized bowl add baby arugula and a small squeeze of lemon and a small drizzle of olive oil.
- Toss to combine and season with kosher salt and pepper.
- You want the leaves to be lightly coated and not soggy.
- The amount of lemon you use depends on your personal taste preference.
For fried eggs:
- In a 12-inch skillet add olive oil and set over medium-high heat.
- When the oil is hot add both cracked eggs into the skillet, season with pepper and cook until the white is fully set.
- I like to cook my eggs on higher heat because I love the crispy edges. However, you can cook your eggs whatever you prefer - over easy, sunnyside up, or even poached.
- When you season your arugula with kosher salt please take into account the amount of kosher salt used to season your steak. You may not need to add any or very little.
- This steak is seasoned fairly heavy with kosher salt so please feel free to cut down the amount if you're sensitive to salt or you're using a different type of salt.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 471Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 252mgSodium: 3638mgCarbohydrates: 11gFiber: 3gSugar: 2gProtein: 30g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.