Yield: 4 Servings

Ingredients:

Prime Rib Eye:
• 1 (12-ounce) center-cut prime rib eye
• 1 teaspoon kosher salt
• ½ teaspoon crushed black pepper
• 1 Tablespoon vegetable oil
  
  Vinaigrette:
• ¼ cup fresh key lime juice
• ¼ cup olive oil
• 1 teaspoon kosher salt
• ½ teaspoon crushed black pepper
  
  Morita Chile Paste:
• 2 cups water
• 3 dry chipotle morita chiles
• ¼ Spanish onion, chopped
• 2 cloves garlic, chopped
• 2 plum tomatoes, chopped
• 1 teaspoon salt
  
  Additional:
• 4 quail eggs
• 4 Tablespoons diced red onion
• 4 teaspoons chopped chives
• Sea salt

Method:

For Prime Rib Eye:
Season the rib eye liberally with salt and pepper. Heat the oil in a pan, and sear the steak briefly on each side until golden brown. Remove from heat and set the meat in the freezer to cool for 10 minutes.

For Vinaigrette:
In a medium bowl, whisk together all ingredients and emulsify until smooth. Set aside.

For Morita Chile Paste:
Bring the water to a boil in a small pot. Add remaining ingredients and simmer for 5 minutes. Remove from heat and set aside until the mixture cools. Puree the mixture in a blender until it becomes a smooth paste. Add additional salt, to taste.

To Assemble and Serve:
In a lightly oiled pan, fry the eggs sunny-side up and set aside. Slice the seared rib eye as thinly as possible. Spread 5-6 slices of rib eye on each serving plate like carpaccio, and drizzle the vinaigrette over the top. Drop 5 small dollops of the morita chile paste on each plate. Place 1 egg on the center of each plate and sprinkle 1 Tablespoon of red onion, 1 teaspoon of chives, and sea salt around the egg. Serve immediately.

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