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person holding white plate with sliced Pan-Seared Ribeye Crown Steak with Tomato Basil Fondue and Saffron Risotto
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Pan-Seared Ribeye Crown With Tomato Basil Fondue and Saffron Risotto

This lovely dinner for two features a rich ribeye crown steak, earthy creamy saffron risotto, and herbaceous tomato basil fondue.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Keyword: Pan-Seared Ribeye Crown
Servings: 2 servings
Author: Nicole McDonald

Ingredients

Saffron Risotto

  • 1 1/2 cups Arborio rice
  • 4 cups chicken stock
  • 1 cup Parmesan cheese, freshly grated
  • 1/4 cup fontina cheese, freshly grated
  • 1/2 of a whole large shallot, minced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon fresh basil, thinly sliced
  • 1/2 teaspoon saffron threads
  • Salt
  • Pepper

Tomato Basil Fondue

  • 6 oz. grape tomatoes
  • 1 cup heavy cream
  • 1/4 cup Omaha Steaks 1917 Chardonnay
  • 1/3 cup fontina cheese, freshly grated
  • 3 tablespoons olive oil
  • 1/2 of a whole shallot, minced
  • 1 garlic clove, thinly sliced
  • 1 tablespoon fresh basil, coarsely chopped
  • 1 teaspoon tomato paste
  • Salt
  • Pepper
  • Ribeye Crown Steaks

Ribeye Crown Steaks

Instructions

Saffron Risotto

  • Bring chicken stock to a boil in a medium saucepot, then reduce to low heat and reserve for risotto.
  • Bring a medium saucepot to medium heat. Add olive oil, butter, shallots, garlic, and saffron to the pot. Sauté for about 2 minutes until tender and lightly caramelized.
  • Add Arborio rice to saucepot and sauté for about 2 minutes until slightly translucent.
  • Add 1 cup of warm chicken stock and a pinch of salt and pepper and continuously stir while cooking with a wooden spoon for about 3 to 4 minutes until the liquid is fully absorbed.
  • Repeat 1 cup at a time until all chicken stock is absorbed.
  • Stir in grated cheeses and basil and season to taste with salt and pepper.
  • Cover and keep warm until ready to serve.

Tomato Basil Fondue

  • Add olive oil to a medium pan and bring to medium-high heat.
  • Add grape tomatoes and sauté for about 90 seconds to 2 minutes, until slightly blistered.
  • Add shallots, garlic, and tomato paste and sauté for 30 seconds, until tender and fragrant.
  • Add chardonnay to pan and cook until reduced to 1/4 in volume (almost dry), about 90 seconds.
  • Add heavy cream and bring to a boil for about 1 minute, then reduce to medium-high heat. With the back of a spoon, crush grape tomatoes, then continue to cook heavy cream until slightly thickened, about 2 minutes.
  • Whisk in fontina cheese and basil. Cook until cheese fully melts and fondue has a sauce-like consistency.
  • Season to taste with salt and pepper and keep warm until served.

Ribeye Crown Steaks

  • Thaw steaks in the refrigerator overnight and remove once thawed.
  • Pat the steaks dry with paper towels on both sides and season liberally with salt and pepper on both sides. Allow to sit for 20 minutes at room temperature.
  • Preheat medium cast-iron pan over medium-high heat, then add grapeseed oil.
  • Pan-sear steaks on one side for 2-3 minutes, then add butter, flip steaks, and baste for 30 seconds. Continue to cook for about 3 to 4 minutes for medium-rare doneness . Refer to Omaha Steaks cooking chart for desired cooking temperatures.
  • Remove steaks from pan and rest 5 to 6 minutes. Serve steaks hot with fondue and risotto.