Rib Eye Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Crab Stuffed Jalapeños

   Preheat the oven to 375°F (190°C). Slice the jalapeños in half lengthwise and remove the seeds. In a mixing bowl, combine the crab meat and cream cheese. Spoon the mixture into the jalapeño halves. Place them on a baking sheet and bake for 15-20 minutes until the jalapeños are tender and the filling is heated through.

2. 2

   Cook the Rib Eye Steak

   Preheat the grill to high heat. Season the rib eye steak with olive oil, salt, and pepper. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let it rest for 5 minutes before slicing.

3. 3

   Prepare the Mashed Yukon Gold Potatoes

   Peel and chop Yukon Gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.

4. 4

   Cook the Vegetables

   In a sauté pan, add a little olive oil and sauté the fresh vegetables over medium heat until tender, about 5-7 minutes. Season with salt and pepper.

5. 5

   Prepare the Prosciutto

   In a dry skillet over medium heat, cook the prosciutto slices until crispy, about 2-3 minutes per side. Drain on paper towels.

6. 6

   Assemble and Serve

   Place the grilled rib eye steak on a plate. Top with the crab stuffed jalapeños, drizzle bearnaise sauce over the steak, and add crispy prosciutto on top. Serve with a side of mashed Yukon Gold potatoes and sautéed vegetables.