For this month I wanted to share another surf n’ turf dish that I have loved making lately – Rock Crab topped filet
Ingredients:
- Filet Mignon steak (at least 4 oz. I usually go for an 8oz)
- Crab – I just get whatever looks the best at the store. Harris teeter has some great rock crab clusters for cheap every now and then. I usually buy 5-6 for 2 steaks.
- Salt & Pepper for steak
- Compound butter
Instructions:
- Let your filets get to room temp and season them liberally with salt and pepper or your favorite rub on all sides
- Preheat smoker (or oven) to 225 or 250 degrees
- Let the steak cook for about 15-20/25 minutes – depending on thickness.
- You want to let it go until about 110 for a medium rare end result
- Once you’re at 110, pull the steak, heat up a pan (stainless or cast iron works great) to medium/high oil it up and sear the steak for a couple minutes per side
- You can add some butter after the oil and initial sear to baste (along w/ some thyme, rosemary and whatever herbs you prefer)
- While you’re waiting on the pan to get hot, get a pot of hot (salted) water boiling
- Throw the rock crab in the pot for around 7-10 minutes until the shells turn red
- Once cooked you can put them in a bowl of cold water before cracking the shells
- After you get the steak to your preferred temp (I like to pull the filet at 125 and let it rest for 7-8 minutes and it’ll carry over to that perfect 135ish for a nice cool pink medium rare
- While the steak is resting – place the compound butter on top of the filets
- I’ve been buying a whiskey pepper compound butter from a local butcher that works great here, but any kind of compound butter creation works.
- Once the steaks are rested, and your crab is out of the shells, place it on top of the steak and more compound butter on top of that if you desire, squeeze a little lemon juice and you’ll have a great surf n turf meal that is sure to impress!
