14oz Bleu Cheese & Crab-crusted Ribeye / Roasted Red Potato / Asparagus / Bowfin Caviar / Black Truffle Compound Butter Recipe
Indulge in our 14oz ribeye, expertly crusted with bleu cheese and crab, served alongside roasted red potatoes, tender asparagus, and finished with bowfin caviar and black truffle compound butter for a luxurious dining experience.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and cut the red potatoes into quarters. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown and crispy.
- 2
Prepare the Asparagus
While the potatoes are roasting, trim the ends of the asparagus. Drizzle with olive oil, season with salt and pepper, and place them on a separate baking sheet. Roast in the oven for the last 10-15 minutes of the potatoes' cooking time until tender.
- 3
- 4
Make the Crab-Crusted Topping
In a bowl, mix the bleu cheese and crab meat together. Once the ribeye is cooked, top it with the bleu cheese and crab mixture and let it melt slightly for about 2 minutes.
- 5
Prepare the Truffle Butter
In a small bowl, mix the black truffle compound butter with minced garlic. Set aside.
- 6
Serve
Plate the ribeye steak topped with the bleu cheese and crab, alongside roasted red potatoes and asparagus. Add a dollop of truffle butter on top of the steak and garnish with fresh parsley. Finish with a spoonful of bowfin caviar on the side.
