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Caviar only orders ship free at $150. Seafood orders ship free at $300.

Wagyu Ribeye with King Crab & Snake River Caviar

Wagyu Ribeye with King Crab & Snake River Caviar

Time: 120 minutes

Our most exquisite recipe yet. Pairing king crab with the gold standard of beef will transport you to a white tablecloth dining experience, made for royalty.


Yield: 4 servings


Step 1

Break each king crab leg into its natural sections. Taking the largest section of the legs, use a pair of scissors and cut each side of the shells to remove the meat. Remove any cartilage within.

Step 2

Cut the root and the green tops off the leeks. Rinse with cold water to remove any dirt or sand.

Step 3

Bring chicken stock to a boil. Season lightly with kosher salt.

Step 4

Poach leeks in stock until tender, about 5 minutes.

Step 5

Remove leeks onto a lint free towel-lined tray, and cool to room temperature. Then, place in the refrigerator until cool. Reserve chicken stock.

Step 6

Remove ribeye steak from the refrigerator and temper for 30 minutes.

Step 7

Season with kosher salt and roast in a sauté pan to desired doneness with butter. Rest on a rack-lined tray for 10 minutes.

Step 8

Warm veal jus reduction over medium heat to a simmer.

Step 9

Add ½ C of the reserved chicken stock to a saucepan, bring to a boil.

Step 10

Add 4 tbsp of cold butter, one cube at a time, whisking until fully emulsified.

Step 11

Add the 4 largest pieces of king crab legs and poach in the butter for 3 minutes at a gentle simmer, remove from heat.

Step 12

Cut leeks in half along the length of the leek. Season the cut face with kosher salt. Sear in a sauté pan until golden brown.

Step 13

Slice ribeye into 4 equal strips. Season lightly with sea salt and black pepper.

Step 14

Place one butter poached crab leg onto each face of a caramelized leek.

Step 15

Garnish with Snake River Royal White Sturgeon Caviar and chives.

Step 16

Glaze the beef with veal jus and enjoy.