Private Reserve® Wagyu Ribeye Crown Steak With Smoky Bacon, Chive, and Shallot Butter Recipe
- by Omaha Steaks
- Last updated Jul 1, 2024
Treat yourself to an amazing Private Reserve® Wagyu Ribeye Crown Steak topped with a smoky bacon, chive, and shallot butter. This unique beef cut is intensely marbled and pairs perfectly with a savory compound butter.
What is a Wagyu Ribeye Crown Steak?
The coveted cap of the ribeye is known for exceptional marbling, flavor, and tenderness. With American Wagyu beef, the intense marbling adds even more juiciness and rich, buttery ribeye flavor. Try one delicious bite of our Private Reserve® Wagyu Ribeye Crown Steak and you’ll understand why it’s considered “the crown jewel” of the ribeye.
How to Cook the Private Reserve® Wagyu Ribeye Crown Steak
For best results, cook this steak using a high-heat method and monitor closely. It will only need to cook 3-4 minutes per side, depending on your cooking method and desired doneness.
Before cooking your steak, thaw completely in the refrigerator. Remove from packaging and pat dry. Lightly oil and season with coarse sea salt and cracked black pepper or Omaha Steaks Seasoning. Then, use one of these three simple cooking methods: pan-sear, grill, or broil.
Pan-Sear:
- Heat 2-3 tablespoons of oil in a nonstick sauté pan or cast-iron skillet over high heat.
- Add the steak to the preheated pan and cook for 3 minutes per side for rare. 3 ½ minutes for medium-rare.
- Allow 5-10 minutes resting time before slicing and serving.
Grill:
- Preheat grill to high heat.
- Clean and oil grill grates with a non-stick cooking spray.
- Add steak to the grill over direct heat and cook 3-3 ½ minutes per side for rare. 4 minutes per side for medium rare.
- Allow 5-10 minutes resting time before slicing.
Broil:
- Preheat broiler to high.
- Add steak on an oven-safe baking sheet and place on the top rack of the broiler.
- Broil 3-3 ½ minutes per side for rare. 4 minutes for medium rare.
- Rest 5-10 minutes before slicing.
Top your steak with a pat of smoky bacon, chive, and shallot butter. The compound butter will add a robust and slightly sweet garlic flavor to your beef as it melts. Complete your meal with one of our easy side dishes and a decadent dessert for a feast that is guaranteed to impress.
Smoky Bacon, Chive, and Shallot Butter
Ingredients
- 4 ounces Omaha Steak Applewood Smoked Steak-Cut Bacon coarsely chopped
- 1 cup (2 sticks) unsalted butter, 1/2 cup cut into pieces, 1/2 cup room temperature
- 1 small shallot, minced
- 3 tablespoons chives, finely chopped
- 1 teaspoon apple cider vinegar
- Kosher salt, to taste
- Freshly ground pepper, to taste
Instructions
- Cook bacon in a small sauté pan over medium heat, stirring occasionally until browned and crisp, 8-10 minutes.
- Using a slotted spoon transfer bacon to a small bowl.
- Add butter pieces to drippings, cook stirring often until butter foams and browns 5-8 minutes.
- Strain mixture into a medium-sized bowl or bowl of a stand mixer, stir in chopped shallot.
- Allow bacon fat/butter mixture to cool 30 minutes or until room temperature.
- Add room temperature butter to bacon fat mixture. Using hand mixer or stand mixer beat until light and fluffy. Add chives, vinegar, and reserved bacon. Season to taste with salt and pepper.
- Place butter mixture in refrigerator and allow to firm slightly.
- Butter can be made up to 3 days in advance. Pull 1 hour prior to serving to allow butter to soften.
More articles:
