steak and crab recipe

Written ByJenny Smyth Posted on
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The Best steak and crab recipe

I love cooking steak and crab recipes because they are so versatile and delicious. The combination of the tender steak and the succulent crab meat is a match made in heaven.

My family and I enjoy this recipe for its rich flavors and textures, and it’s perfect for any occasion – whether it’s a special dinner or a casual meal. One of the best things about this recipe is that it’s relatively easy to make, even for those who are new to cooking.

With just a few simple ingredients, you can create a dish that’s sure to impress your loved ones. I’ve found that using high-quality ingredients, such as fresh crab meat and grass-fed steak, makes all the difference in the world.

The result is a dish that’s not only delicious but also nutritious. My kids adore this recipe, and I’m always happy to see them enjoying healthy food.

This recipe is also great for family gatherings because everyone can enjoy it, from kids to adults. It’s also a great way to get your daily dose of protein and omega-3 fatty acids from the crab meat.

Pan-Seared Steak with Crab Butter

Pan-Seared Steak with Crab Butter

4.7 from 1933 votes

A decadent surf and turf dish featuring a perfectly seared ribeye steak topped with a rich, creamy crab butter. The steak is cooked to a medium-rare doneness, while the crab butter adds a luxurious seafood flavor.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 2Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Steak

2 (8-ounce) ribeye steaks, about 1 inch thick
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Crab Butter

4 tablespoons unsalted butter, softened
4 ounces lump crab meat, picked over for shells
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1 small shallot, minced
1/4 teaspoon garlic powder
Salt and pepper to taste

👨‍🍳Directions

1Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
2Pat the steaks dry with paper towels, then season generously on both sides with salt and pepper.
3In a small bowl, combine the softened butter, crab meat, lemon juice, parsley, shallot, and garlic powder.
4Mix until well incorporated, then season with salt and pepper to taste.
5Set aside at room temperature.
6Heat a cast iron skillet over high heat until it is smoking hot, about 5 minutes.
7Add the olive oil and swirl to coat the pan.
8Carefully place the steaks in the hot skillet.
9Cook for 4 minutes without moving, until a deep brown crust forms.
10Flip the steaks and cook for another 3 to 4 minutes for medium-rare, or until the internal temperature reaches 130°F.
11Reduce the heat to low and add the crab butter to the skillet.
12Let it melt, then spoon the butter over the steaks continuously for 1 minute.
13Remove the steaks from the pan and let them rest on a cutting board for 5 minutes.
14Serve the steaks topped with any remaining crab butter from the pan.
15Garnish with additional fresh parsley if desired.

🔧Equipment

Cast iron skillet or heavy-bottomed pan
Mixing bowl
Spatula
Meat thermometer (optional)
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 45g💛Saturated Fat: 22g❤️Cholesterol: 180mg🧂Sodium: 900mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 55g

📝Notes

For best results, use a meat thermometer to ensure the steak reaches your preferred doneness. Letting the steak rest before slicing keeps the juices inside.

Watch Video Of How Pan-Seared Steak with Crab Butter Works

Leftover steak and crab should be stored separately in airtight containers in the refrigerator. The steak keeps well for up to 3 days, and the crab is best eaten within 2 days.

To reheat, warm the steak gently in a skillet over medium low heat with a splash of broth or butter to keep it moist. The crab can be reheated in the same pan for just a minute or two.

I like to serve leftovers over a bed of arugula with a simple vinaigrette for a quick lunch. This recipe is always a good idea for any occasion because it feels elegant but comes together fast.

It works well for family gatherings, date nights, or even a special Sunday dinner. Everyone always leaves the table happy.

❓ Frequently Asked Questions About Pan-Seared Steak with Crab Butter

Q: What type of steak is best for this recipe?

A: For this recipe, you’ll want to use a high-quality steak that’s at least 1 inch thick. Ribeye or strip loin work well because they’re tender and full of flavor. You can also use other cuts like filet mignon or porterhouse if you prefer. Just make sure to cook it to your liking, whether that’s medium-rare or well-done.

Q: Can I use frozen crab meat?

A: While you can use frozen crab meat in a pinch, I highly recommend using fresh crab meat for the best flavor and texture. If you do choose to use frozen, make sure to thaw it properly before using it in the recipe.

Q: How do I know when the steak is cooked to my liking?

A: To check if the steak is cooked to your liking, insert an instant-read thermometer into the thickest part of the steak. For medium-rare, the internal temperature should be around 130°F – 135°F (54°C – 57°C). For medium, aim for an internal temperature of around 140°F – 145°F (60°C – 63°C).

Q: Can I make this recipe ahead of time?

A: While it’s best to cook the steak just before serving, you can prepare some of the ingredients ahead of time. Chop up any vegetables or herbs needed for garnish earlier in the day or even a day before if you prefer.

Q: Is this recipe suitable for special diets?

A: This recipe is naturally gluten-free and can be adapted to suit other dietary needs by substituting ingredients like gluten-free soy sauce or dairy-free cheese.

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