Surf and turf and a little bit of single barrel whiskey. But we’ll get to that later.
We like to celebrate. And when we celebrate, we celebrate with steaks. And not on the grill. We make steakhouse steaks. Ina Garten really nailed this recipe. The sauce is out of this world, too, but I did not make it this time. Yes. I’ve made these before. No. I did not blog it. Why? No photos. It was that good. Take my word for it. The sauce is out of this world. I’m sorry.
This was a bigger celebration, so we upped the anti and tossed in some crab legs! I’ve always wanted to buy crab legs at the super market but was unsure how to cook those suckers. So I bought them. Giant Eagle was nice enough to include a “how to cook” sheet next to the legs. Thank you, Big Bird. It came in handy.
We went with delmonico steaks this time. They were good, but you can’t beat filet mignon. Ever.
It’s super easy to make the steaks.
And it was super easy to make these crab legs.
I didn’t make the sauce that Ina suggests because we already went to flavor town with the addition of crab legs. If you make the steak sans crab, make the sauce. You’ll thank me later.
- filet mignon (or whatever you prefer)
- 2 tablespoons vegetable oil
- 1 tablespoon fleur de sel
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, at room temperature, optional
- Roquefort Chive Sauce, if desired
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer.
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side if desired.
Thaw frozen crab legs in refrigerator over night.
You can prepare your crab legs various ways – bake, steam, microwave, etc.
I steam-baked these bad boys and it worked well.
Place crab legs on a lipped baking sheet (perhaps jelly pan?). Add a little bit of water and wrap the entire thing in foil. Toss in an oven at 350 degrees for 10-15 minutes until warm. Serve with melted butter.
Happy celebration indeed. And yes. This is an awful photo. Why? Because icouldnotwaittoeatallofthis. I’m sorry. I’ll make it again and take better photos 🙂