Preheat your grill for indirect heat, making a 2-zone fire by lighting 2 burners on a 3 or 4 burner gas grill or arranging your coals to one side of a traditional grill.
Rub the steak with the espresso seasoning and sprinkle with salt while the grill is heating.
Grill the steak over medium-high heat, until cooked to the desired temperature for doneness.
Allow to rest before slicing and serving.
For the Hollandaise Sauce
Remove the fresh thyme from the sprigs and set aside.
In a heavy-bottomed saucepan, whisk the egg yolks, water, and lemon juice.
Whisk the egg yolks over medium-low heat until they have doubled in size and are thickening.
Off heat, add the butter, whisking in a tablespoon at a time until completely incorporated into a creamy sauce.
Add the cayenne and thyme leaves. Season with salt and serve immediately.
For the Poached Egg
Crack egg into a small, easy to handle, dish to make adding to the water easier.
Bring a 2 quart pot of water to a rolling boil. Reduce heat to keep the boil steady, but not as violent.
Add the vinegar.
Stir the water a bit to create a vortex and gently slide the egg into the center.
Allow the egg to poach for 3 to 4 minutes, until the white is set.
Remove with a slotted spoon to drain.
Serve
Spread a little hollandaise over a clean plate and top with fresh arugula.
Nestle the steak on the greens.
Carefully add the poached egg over the steak.
Spoon hollandaise over the top and garnished with charred tomatoes.