Preparation

• Sprinkle both sides of the steak with the seasoning. Transfer to a wire rack set over a baking sheet and let sit at room temperature for 10 to 40 minutes.
• Heat 2 Tbs. of the oil in a large cast-iron skillet over medium-high heat until hot. Add the steak and cook, pressing down the edges with a spatula if they begin to curl, until nicely browned, about 5 minutes. (While the steak cooks, clean the rack.) Flip and cook until medium rare (135°F), another 4 to 5 minutes. Transfer the steak to the rack, tent lightly with foil, and let rest. Reduce the heat to medium low.
• Wipe the skillet, add 1 Tbs. of the oil, and add the eggs. Cover and cook until the yolks are just set, 1-1/2 to 2 minutes. Remove from the heat, and season with 1/4 tsp. salt and a pinch of pepper.
• In a medium bowl, toss the arugula with the remaining 1/2 Tbs. of oil, the lemon juice, 1/4 tsp. salt, and pepper to taste.
• Slice the steak against the grain into thin strips and divide equally between two plates. Top with
  the arugula and eggs, and garnish with the chives. Serve with the ciabatta, if you like.