ROE BUTTER-BASTED STEAK
By Alon Arguello | 30 minutes
Sometimes all you want is a juicy steak. This recipe is a fun play on surf and turf that keeps the steak as the protagonist of the meal. The green crab roe works with the herbs and garlic to provide the steak with delicious aromatics that work in harmony with the richness of rib eye’s flavor. The bed of arugula isn’t totally necessary, but tastes delicious when slightly warmed through with the steak and its pan juices. I make this with potatoes I’ve roasted in the oven. Something like a Portuguese red from the Douro valley would also pair wonderfully here.
INGREDIENTS
24 ounce bone-in rib eye steak
kosher salt
ground black pepper
3 sprigs of rosemary
3 sprigs of sage
4 cloves of garlic (to taste)
1 Tbsp canola oil
4 Tbsp green crab roe butter
¼ slice of lemon
handful of arugula
optional: 2 whole dried red chilies
DIRECTIONS
Bring your steak to room temperature and pat dry with a paper towel
Generously season with 1 tsp kosher salt and ½ tsp of ground black pepper.
Heat up a large cast-iron pan on medium heat.
After about 2 minutes, pour the canola oil in as well as 2 tablespoons of the roe butter.
Place the seasoned steak in the pan and begin searing each side until you see a dark crust form. A useful trick is to time each side-searing interval for about two minutes so that you don’t burn the crust. The crust should be dark brown but not black.
After about 9-12 minutes of searing the steak appropriately, lower the heat to medium-low. Place the garlic, herbs and optional dried chilies into the pan along with the steak. The chilies will give the basting oil a further depth, but are not needed if you don’t want the subtle heat.
Now it is time to baste the steak! Check the level of your oil and butter mixture. If you need more, add more canola and green crab roe butter. This is a rich and luscious recipe, but you can add more or less oil and butter depending on your preference.
Grab a large metallic spoon (a tablespoon size works) and pour the oil and butter mixture over your steak multiple times. The beauty of this recipe is the infusion of richness and depth of flavor provided by mixing the herbs, green crab roe butter and garlic cloves with the steak.
If you prefer your steak medium-rare, turn off the heat and remove the steak from the pan. Note: if you prefer your steak more done, continue basting the steak for two more minutes and flip once. Alternatively, you can use a meat thermometer.
Allow the steak to rest for 5-10 minutes.
Place a bed of arugula onto your serving plate and squeeze the slice of lemon onto the greens.
Slice the steak and place it on top of the arugula. If desired, add a dollop of roe butter on top.
Serve and enjoy!
