Ribeye Steak & Egg Recipe

Prep the steak

Pat the ribeye dry with paper towels. Trim excess fat if desired and, if the steak is thick (over 1 inch), slice horizontally to make two thinner steaks about 3/4–1/2 inch thick to fit the roll.

In a shallow bowl or plate, whisk together 1 tablespoon olive oil, soy sauce, Worcestershire sauce, minced garlic, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Rub the marinade over both sides of the steak and let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add 1 tablespoon olive oil and swirl to coat.

Place the steak in the hot pan and cook, undisturbed, until a deep brown crust forms: about 3–4 minutes per side for medium-rare on 1" steaks. For thinner cuts adjust to 2–3 minutes per side. Use an instant-read thermometer if available: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

In the last 1 minute of cooking, if using, place cheese slice on steak to melt. Transfer the cooked steak to a cutting board and rest 5–7 minutes. Slice thinly across the grain into strips suitable for the sandwich.

While the steak rests, heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Let the butter foam and settle but not brown.

Crack 2 large eggs into a small bowl. For fried-over-easy style: gently slide eggs into skillet spaced apart, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook until whites are mostly set, about 2–3 minutes, then carefully flip and cook 20–30 seconds for runny yolks or longer for firmer yolks. For scrambled: whisk eggs with salt and pepper, pour into skillet, stir gently until soft curds form, about 1–2 minutes.

Remove eggs from skillet and keep warm on the cutting board or a low oven (200°F / 95°C) while assembling sandwiches.

Split the rolls or brioche buns and butter the cut sides lightly with 1 tablespoon butter (from Finishing & Seasoning). Place the buttered sides down in a clean skillet or on a griddle over medium heat and toast until golden, about 1–2 minutes. Alternatively, toast under a broiler briefly, watching carefully.

Mix mayonnaise and Dijon mustard together and spread evenly on the bottom halves of the toasted rolls.

Layer the dressed roll with arugula or baby spinach (about 1/2 cup per sandwich), then top with sliced ribeye (about half the steak per sandwich), arranging slices to cover the bread. Add the cooked egg on top of the steak.

If you didn't melt cheese on the steak, place a slice on the hot steak slices while still warm so it softens. Add optional pickled red onion if using.

Season the assembled sandwich lightly with flaky sea salt (about 1/8–1/4 tsp) and a grind of black pepper.

Place the top bun and press gently. Serve immediately while steak is warm and yolk is runny (if prepared over-easy).

Slice the sandwich in half on a bias if desired. Serve with chips, fries, or a simple side salad. Leftover steak slices can be refrigerated in an airtight container for up to 3 days.

Estimate any carryover cooking if you prefer a different steak doneness and adjust resting/cooking times accordingly.