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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