Ribeye & king crab with café de paris sauce

How Maurice does it

1. 1

   Prepare a BBQ with burning logs and place a grill grate on top.

2. 2

   For the sauce: in a small pot on an induction cooktop, add diced red onion and sliced butter. Cook until softened, then set aside.

3. 3

   In a blender cup, combine chopped sage, parsley, basil, tarragon, anchovies, capers, lemon juice, and walnuts. Blend until smooth.

4. 4

   Pour the butter-onion mixture into the blender cup and blend again. Set the green sauce aside.

5. 5

   Place the king crab legs and ribeye steak on the BBQ grill. Cook, flipping once, until the steak is done to your liking and the crab is heated through.

6. 6

   For the egg mixture: in a measuring cup, crack an egg and add white vinegar and mustard. Whisk together.

7. 7

   Pour the blended green sauce into the egg mixture and whisk to combine.

8. 8

   Remove the steak and crab from the grill and place on a cutting board. Slice the steak.

9. 9

   Plate the sliced steak and king crab legs on a platter.

10. 10

    Warm the green sauce in the metal pot on the induction cooktop, then spoon it over the plated steak.

11. 11

    Serve immediately and enjoy.