Description
A delicious and elegant dish perfect for Valentine’s Day, combining succulent steak with rich flavors.
Ingredients
Scale
- 2 ribeye steaks
- 1 cup asparagus, trimmed
- 1 cup crab meat
- 4 tablespoons butter
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1 lemon, juiced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Season the ribeye steaks with salt and pepper.
- In a skillet, heat 2 tablespoons of butter over medium heat and cook the steaks to your desired doneness.
- Remove the steaks and let them rest.
- In the same skillet, add garlic and asparagus, sautéing until tender.
- For the sauce, whisk together egg yolks, Dijon mustard, and lemon juice over low heat until thickened.
- Stir in the remaining butter and crab meat into the sauce.
- Plate the steaks, top with asparagus, and drizzle the crab sauce on top.
Notes
- This dish pairs well with a side salad or keto-friendly vegetables.
- For an extra special touch, consider using fresh herbs to garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with toppings
- Calories: 850
- Sugar: 0g
- Sodium: 600mg
- Fat: 70g
- Saturated Fat: 30g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 250mg