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.
INGREDIENTS
Yield: 4 servings
- 1 ea. 16-20 oz Wagyu ribeye steak
- As needed kosher salt
- As needed freshly ground black pepper
- 4 lbs. King Crab Legs
- 2 ea. fresh leeks
- 8 C chicken stock
- 8 tbsp butter
- 4 oz veal jus
- 2 t sliced chives
- 125g Snake River Royal White Sturgeon Caviar
PREPARATION
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.
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