Fried Egg Topped Grilled Ribeye

Directions

1. 1
   Set out steaks and in a small bowl combine kosher salt, black pepper, garlic powder, onion powder and chili powder.
2. 2
   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.
3. 3
   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 kosher salt and pepper and cook until the white is fully set.
4. 4
   Mix to combine.
5. 5
   You want the leaves to be lightly coated and not soggy. The amount of lemon you use depends on your personal taste preference.
6. 6
   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.
7. 7
   Season steaks on both sides and let sit out of the fridge for about an hour or until the steaks are just cool to the touch but no longer refrigerator cold.
8. 8
   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.
9. 9
   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.
10. 10
    To serve top with arugula salad and the fried egg. (Directions below)