Rib Eye w/ Crab & Cognac Maitre D’ butter
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,481.0
- Total Fat: 75.2 g
- Cholesterol: 189.4 mg
- Sodium: 2,111.0 mg
- Total Carbs: 127.6 g
- Dietary Fiber: 4.9 g
- Protein: 72.5 g
View full nutritional breakdown of Rib Eye w/ Crab & Cognac Maitre D’ butter calories by ingredient
Introduction
My dad was an old fashion type chef and if there was one thing he loved was Maitre D' butter. It's an easy way to "pump up the volume" on a really good steak. This is somewhat of a departure from the traditional butter, but it rocks, nonetheless. My dad was an old fashion type chef and if there was one thing he loved was Maitre D' butter. It's an easy way to "pump up the volume" on a really good steak. This is somewhat of a departure from the traditional butter, but it rocks, nonetheless.Number of Servings: 1
Ingredients
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½ lb Crab meat-good quality, drained and chopped
3 small shallots-chopped fine
4 cloves garlic-crushed
2 sticks unsalted butter-room temperature
3 tsp lemon juice
1 Tsp-L & P Worcestershire sauce
3 TBL chopped parsley
2 TBL Cognac
black pepper
salt
4 Rib-eye Steaks-good quality
Directions
In a large bowl place crabmeat, shallots, garlic, butter, lemon juice, L&P, parsley, cognac, salt, and pepper. Mix well. Place mixture into parchment paper, roll into tube, and allow to harden in refrigerator. At least 1 hour.
Remove steaks from refrigerator and allow to warm before grilling. This ensures the meat cooks more evenly and won’t get overly done on the outside and remain too red on the inside.
Cut maitre d butter into coin slices, ½ inch thick. As soon as steaks are cooked, place steaks on serving plate and top with butter slices. Depending on size of the steaks, you may want to place 2 slices on each steak. Serves 4.
P.S. I didn't do a nutritional calculation on this dish. You don't need to know. This is definitely a special occasion meal.
Number of Servings: 1
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Remove steaks from refrigerator and allow to warm before grilling. This ensures the meat cooks more evenly and won’t get overly done on the outside and remain too red on the inside.
Cut maitre d butter into coin slices, ½ inch thick. As soon as steaks are cooked, place steaks on serving plate and top with butter slices. Depending on size of the steaks, you may want to place 2 slices on each steak. Serves 4.
P.S. I didn't do a nutritional calculation on this dish. You don't need to know. This is definitely a special occasion meal.
Number of Servings: 1
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Member Ratings For This Recipe
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