One of the hottest beef cuts on the market today, the crown steak is an extremely tender steak that is taken from the upper portion of the ribeye just above a thick layer of fat. As with a ribeye steak, the crown steak is perfect for high heat grilling as in this Omaha Steaks-sponsored recipe for crown steak with rosemary salt and peppercorn cream sauce.
GRILLED RIBEYE CROWN STEAK WITH PEPPERCORN CREAM SAUCE
4 (7oz) Omaha Steaks Private Reserve® beef ribeye crown steaks
1 tbsp. Kosher salt
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. ground rosemary
1 tbsp. extra virgin olive oil
¼ cup beef broth
1 tbsp. black peppercorns, lightly crushed
1 tbsp. unsalted butter
1 cup heavy cream
Kosher salt to taste
Prepare grill for high heat cooking (450+ degrees). Combine salt, garlic powder, onion powder, and ground rosemary in a small bowl and mix well. Coat both sides of the steaks with olive oil and season liberally with the rosemary-salt mixture. Grill steaks for 7-10 minutes per side until they reach an internal temperature of 130 degrees for medium-rare. Allow the steaks to rest for 5 minutes before serving.
As the steaks grill, place a small skillet on the grill and add the beef broth, peppercorns and butter. Let the broth simmer for 3-5 minutes until it reduces by one half. Add the heavy cream and stir to combine. Allow the peppercorn cream sauce simmer for another 3-5 minutes until it has thickened slightly. Remove the sauce from the grill and serve atop the steaks.
This post is sponsored by Omaha Steaks but the recipe and opinions are my own.