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Stuffed Rib eye

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  • 8-12 oz. cut of Rib eye Steak, grilled to desired temp

  • 2 kaiser onion rolls or just onion rolls, cubed-buttered and toasted

  • 1 small onion, small diced

  • 1 bunch green onions, sliced

  • 1/2 bell pepper, diced

  • 8-10 51/60 shrimp

  • 6 oz. lobster tail meat

  • 5 oz. crab meat

  • 1/4 cup buttermilk

  • 3-4 oz. parmesan cheese

  • 3 oz. white wine

  • Italian bread crumbs

  • house seasoning to taste

  • garlic


Sauteé onion until clear in butter. Add bell pepper, green onion, tomatoes, and shrimp. Cook until shrimp are pink. Add buttermilk and white wine. Stir to have a bread absorb. Add all other ingredients. Cook over medium-high heat for about 21 minutes. Reduce to simmer.


Deglaze with more white wine. (If lobster is raw, toss in at same time as shrimp until cooked).


Stuffing should not be too bready, however add more bread crumbs as needed. Top ribeye steak with seafood stuffing.

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