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Dry-Aged Steak n’ Eggs with Snake River White Sturgeon Caviar

June 16, 2023 By: Browne Trading Company
Dry-Aged Steak n’ Eggs with Snake River White Sturgeon Caviar

Time: 45 minutes

Add more eggs to your steak n’ eggs. Caviar eggs, that is. The extra layer of savory goodness will compliment dry-aged ribeye for a hearty spin on brunch.

INGREDIENTS

Yield: 4 servings

  • 16 oz boneless dry-aged ribeye beef
  • 2 oz vegetable oil
  • 2 tbsp kosher salt
  • Cracked black pepper
  • 4 ea. farm fresh eggs
  • 3 ea. leeks
  • 2 tbsp butter
  • 4 oz crème fraiche
  • 2 tbsp preserved horseradish
  • 1/ tsp red wine vinegar
  • 2 ea. scallions
  • 125 g Snake River White Sturgeon Caviar

PREPARATION

Step 1

Season steak liberally with kosher salt. Roast steak in a cast iron pan to desired doneness, rest for 10 minutes.

Step 2

Slice each leek in half, and slice thinly into ribbons. While steak is resting, sauté leeks in butter for 3 minutes. Add crème fraiche and horseradish, cook down until the crème fraiche thickens. Finish with cracked black pepper and red wine vinegar.

Step 3

In a nonstick pan, cook eggs over easy.

Step 4

When the eggs are almost finished, slice steak into four even slices.

Step 5

Serve each slice with creamy leeks, an over easy egg. Garnish with Snake River Caviar and sliced scallions.

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