Ribeye Recipe

Prepare the Beef

Season the ribeye steaks with salt and black pepper. Let them sit at room temperature for about 30 minutes.

Prepare the Vegetables

Peel and dice the potatoes into small cubes. Clean and slice the maitake mushrooms. Rinse and chop the kale into smaller pieces.

Prepare the Sauce

In a saucepan, combine the kombu with 500ml of water and bring to a simmer. Remove the kombu after 10 minutes. In a separate bowl, whisk together the egg yolks and slowly drizzle in melted butter while whisking until the mixture thickens. Stir in the crab and tamarack vinegar, and season with salt and pepper to taste.

Cook the Ribeye

Heat a grill or skillet over high heat. Cook the ribeye steaks for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preference. Remove from heat and let rest for 5 minutes.

Cook the Vegetables

In a pot of boiling salted water, add the diced potatoes and cook until tender, about 10-12 minutes. In another pan, sauté the maitake mushrooms in a little oil over medium heat until golden brown, about 5-7 minutes. Add the kale to the mushrooms and sauté until wilted, about 2-3 minutes.

Assemble the Dish

On a plate, place the sautéed kale and mushrooms, top with the diced potatoes, and slice the ribeye steak to place on top. Drizzle with the crab hollandaise sauce.