Grilled Ribeye/corn And Potato Hash/crabmeat/bearnaise Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Ribeye

   Preheat the grill to medium-high heat. Rub the ribeye steaks with olive oil, salt, and black pepper. Let them sit at room temperature for about 20 minutes before grilling.

2. 2

   Grill the Ribeye

   Grill the ribeyes for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes.

3. 3

   Make the Corn and Potato Hash

   In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced onion and cook until translucent. Add diced potatoes and cook until they begin to soften. Stir in garlic and corn, and cook until the potatoes are fully cooked and the corn is tender. Season with salt and pepper to taste.

4. 4

   Prepare the Bearnaise Sauce

   In a small saucepan, combine white wine vinegar, tarragon, and lemon juice. Simmer until reduced by half. In a heatproof bowl, whisk egg yolks until pale. Gradually whisk in the reduced vinegar mixture. Place the bowl over a pot of simmering water and whisk until thickened. Slowly drizzle in melted butter while whisking constantly until fully combined. Fold in the lump crabmeat and season with salt and pepper to taste.

5. 5

   Serve

   Plate the grilled ribeye alongside the corn and potato hash, and drizzle the crabmeat bearnaise sauce on top of the steak. Enjoy!