Steak and Crab Legs recipe combines rich, lobster-like king crab legs with tender filet mignon or New York Strip Steak cooked from black and blue to medium rare! One of the finest seafood dishes around that feels so gourmet!
My husband is a true steak and seafood lover and has been as far back as he can remember. Steak and crab legs is one meal he gets really excited about. And who can blame him? I enjoy the steak, but because of allergies, I stay clear of the crab legs. Up until I was in my forties, I was able to savor both the steak and crab legs. These days, I get to partake in the beef and watch my husband dive into all of it with gusto!
Garlic-infused butter or our bacon butter really ramps up the flavor of steak. With creamy horseradish dip on the side, you can’t go wrong. All of these flavors are simply superb! No matter which one you choose, the results will be a melt-in-your-mouth steak that’s to die for!
Eating surf and and turf dishes in a restaurant comes at a premium. Keep some of that money in your pocket by making this steak and crab legs recipe in the comfort of your own home. Creating a high-end, seafood meal takes surprisingly little time and the results will astonish you!
Every time we decide to treat ourselves to this fabulous steak and crab legs meal, filet mignon is our steak of choice. New York strip steak is great also, but since we only make this a few times a year, it’s filet mignon all the way!
King crab has that delicate, sweet, flavor that tastes very much like lobster meat. It’s delightful in hot or cold sandwiches or in a salad. But most often, King Crab is best served cascaded in melted butter with lemon on the side. Given that King Crab often comes pre-cooked and frozen, you don’t want to overcook it. Steamed, broiled or grilled are the ideal ways of cooking it. Boiling is never a great idea.
My grandmother was from Denmark where seafood dishes were big. According to her, boiling crab will kill the flavor fast. So much of that amazing taste will be lost and wasted. And that would be a shame which is my I don’t recommend it.
Although, King crab legs aren’t cheap, they’re definitely worth spending the money on occasionally. King crab legs are so easy to make, have a rich, wonderful-like lobster-like taste and therefore guaranteed to be delicious, every single time you make them.
When it comes to surf and turf dishes, many dining establishments have the know-how. With this homemade steak and crab legs recipe, you can have that knowledge too. I think you’ll find this steak and crab dish equally as good as in any fine dining restaurant worth their salt. Maybe even better. The only way to know is for you to find out for yourself.
For those that prefer black and blue steak and crab, read on, McDuff! The directions are below.
Black and Blue Steak and Crab
Black and blue steak is a cut of beef with minimal fat like filet mignon or New York Strip. The steak is cooked quickly on an open flame grill on the highest heat to achieve a charred, black outside and a beautifully rare blue steak inside. Hence, the term black and blue.
Making black and blue steak and crab could not be easier and there’s only one way of doing it. Here’s how:
- Clean the barbecue by scrubbing the grates and then oiling them. Crank the barbecue as high as it goes and allow it to preheat for at least five minutes.
- Using FROZEN butter cut into squares, add it on top of the steak as it cooks. This causes a lot of flames, so be careful. But I guarantee it’s the best way of charring.
- The butter should melt right away. My bacon butter recipe works beautifully here too. If you’re interested, give it a try.
- My husband loads about a 1/4 cup of bacon butter on top of each steak and closes the lid to create an even deeper char on the outside.
- One minute per side works for us. While our neighbors prefer two minutes per side.
Try it both ways with the lid open or closed to see what works best for you. While the steak is resting, making the crab is simple and quick.
One of the best black and blue steak and crab recipes you’ll ever make! I can’t wait to hear what you think of it!
Steak and Crab
Steak and crab legs go together like peanut butter and chocolate. They’re meant for each other. Needless to say, this surf and turf combination is sheer heaven!
When it comes to my son, the apple doesn’t fall very far from the tree. Like his father, he has a passion for steak and crab. I watch him devour it with pleasure.
If the thought of preparing king crab legs sounds a bit daunting, don’t be intimidated. I’ve made many king crab legs in my day, and I can tell you the recipe is fool-proof and the taste is amazing.
With a little lemon and butter, this becomes a bucket list kind of steak and crab dish you don’t want to miss!
How to Cook King Crab
King Crab legs are best prepared steamed, broiled or grilled. Remember to avoid boiling, as it won’t give you the results you’re looking for or deserve.
King crabs have to be cooked and flash frozen in the harbor when caught to keep them fresh. What you’re essentially doing is reheating the crab, so you don’t want to overcook it.
Like lobster, crab shells change color once they’re cooked, and they become a gorgeous orange or red.
How to Thaw King Crab
Thawing king crab legs couldn’t be easier. Wrap them in plastic and place in your fridge overnight, or run them under cold water until the meat starts to soften.
Steak and Crab Legs Ingredients
Each of these ingredients plays a key role in bringing out the very best flavor and taste!
- 1 lb. of filet mignon (about four 1” filets)
- ½ teaspoon of sea salt
- ½ teaspoon of garlic powder
- 1 teaspoon of fresh ground peppercorn
- 1 tablespoon of salted butter (or with olive oil or both)
- 5 cloves of garlic
- 3 sprigs of thyme
King Crab Legs
- 2 lbs. of Alaskan King Crab Legs
- 1 teaspoon of sea salt flakes
- 1 lemon, cut into wedges or add 1/4 to 1/3 of a cup of lemon juice
- 4 tablespoons of salted butter
- 5 cloves of roasted garlic (from the steak)
Creamy Horseradish Dip
- 3 teaspoons of horseradish
- 1 teaspoon of crushed garlic
- ¼ cup of mayo
- 1 lemon, cut into wedges
- 1 tablespoon of fresh chopped parsley
How to Eat Steak and Crab Legs
How to eat steak is obvious. The crab legs are another matter, and many people assume eating them is more complicated or difficult than it is.
All that’s required is a pair of kitchen shears or scissors to carefully slice into the soft shell. Gently break the shell, so you don’t end up with tiny shell pieces throughout the crab meat.
Once you get the hang of it, it’s fairly simple. After the first crack, your confidence will grow and the rest will get easier.
You might be able to use your fingers with a bit of force to remove some of the shell. That being said, kitchen scissors work best and will make the king crab legs experience most enjoyable.
Once cut, use a tiny fork or your fingers to remove all of the king crab meat from the shell.
With that gorgeous steak and yummy crab legs sitting in front of you, you know what comes next; I don’t need to tell you what to do.
How to remove the shell from the crab legs
Either completely remove the meat from the shell, or get each one started by using kitchen shears or scissors. If we’re having guests, I usually snip the shell and leave the scissors on the table for them to do the rest.
Why is filet mignon so expensive?
Why? Because it’s the most tender part of the steak. Sure, it costs a pretty penny, but it’s a penny well-spent. Filet mignon is the gold of all steaks and is totally worth the price.
Is filet mignon a good steak?
It really is. Being one of the most expensive cuts of beef, it’s loaded with flavor. Filet mignon is so succulent and juicy, people will pay a lot of money for it. And rightly so.
What is a good substitute for filet mignon?
Honestly, there’s really no substitute for filet mignon, but if it’s out of your price range, New York strip steak is a great alternative, and you won’t be disappointed with the results.
What is the least chewy steak?
Why filet mignon, of course! It’s guaranteed to be the least chewy. In fact, it can be so tender, it barely needs cutting with a knife. It’s like slicing through butter. Imagine that?
How is filet mignon supposed to be cooked?
It all depends on the cooking method. In the oven, it will take between five and eight minutes on each side.
If you like it rare, cook it for about six minutes. Medium-rare steak will need about seven minutes and medium steak requires about eight minutes.
How long do steaks need to rest after cooking?
Resting is an important part of the process. Once cooked, a good rule of thumb is to let it rest for about seven minutes or so.
Why do they put butter on steak?
Butter is added to steaks for richness and flavor. But it’s not a requirement, and it won’t affect the tenderness of the steak at all.
What are some other dips that people use for steaks?
This all depends on who you ask. Some people think using dips is a big no-no when it comes to steaks. My theory? It’s your steak to enjoy however way you like it.
I’ve included the recipe for horseradish dip here, but I have a collection of our favorite dips you might want to check out. They’re delicious, if I do say so myself!
That being said, feel free to use ketchup or sauces like Bearnaise, BBQ or A1. Blue cheese topping is also popular.
The best steak you’ll ever make is exactly the way you want it. Need I say more?
Tips for Cooking Steak
For best results, use a cast iron skillet over medium high heat and then place it directly inside the oven. Seasoned cast iron skillets are cheap and worth every penny, in my humble opinion.
Paying attention to steak as it cooks is key. It doesn’t take much to overcook steak. So, keep a watchful eye on it.
Use a meat thermometer
If unsure of how a steak should look or feel to determine how done it is, investing in a meat thermometer is probably a good idea.
The internal temp should be between 120-130 degrees.
Look for an internal temp of 130-135 degrees.
Is going to have a temp of 134-145 degrees.
It will have an internal temperature of 145-155 degrees.
How long do you let steak rest once cooked?
Letting the steak rest seals in moisture and gives it time to let all those flavors sink in. Some say 10-20 minutes resting time, but I let it rest for about 7 minutes. As steak rests, cover it with aluminum foil, so that it traps in the heat and keeps it warm.
How do you reheat steak?
If you’re lucky enough to leftover steak , just reheat it and enjoy. Remember to reheat steak low and slow as you don’t want to overcook it.
How do you use leftover steak?
Leftover steak can be used in many different ways. Reheat as is, or slice it up in a sandwich. It’s fabulous in soups, stews, salads, omelets, tacos, pasta, quesadillas, burritos and the list goes on.
Saute with veggies or check out this amazing stir fry dinner. There’s no shortage of ideas.
For a quiet, romantic night at home, make crab and steak dinner part of the scene. Or make steak and crab part of your party and share with family and friends.
I’ve made up this delicious steak and crab recipe so many times, and I promise you, it never gets old! It’s much easier to make than you think, and it just might give your cooking skills a boost!
The more you cook steak and play with the timing, the better you’re going to be at this game. You’ll reach pro status in no time!
If you want a high-end restaurant surf and turf meal without having to leave the house, this steak and crab recipe is right up your alley!
More Delicious Recipes with Steak
- Hamburger Steaks with Onion Gravy
- Simple Slow Cooker Steak Stew
- Easy Baked Steak and Potatoes
- Simple Steak or Chicken and Peppers Stir Fry
- Easy Slow Cooker Bacon Philly Cheese Steak Sandwiches
Filet Mignon and King Crab Legs
- 1 lb filet mignon, about 4, 1” filets
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1 tsp fresh ground peppercorn
- 1 tbsp salted butter
- 5 cloves garlic
- 3 sprigs of thyme
- 2 lbs king crab legs
- 1 tsp sea salt flakes
- 1 lemon cut into wedges
- 4 tbsp salted butter
- 5 cloves roasted garlic from the steak
Creamy Horseradish Dip
- 3 tsp horseradish
- 1 tsp crushed garlic
- ¼ cup mayo
- 1 lemon cut into wedges
- 1 tbsp fresh chopped parsley
Black and Blue Steak and Crab
- 1 filet mignon or New York Strip, 1 inch thick
- 1/2 cup butter, frozen and sliced or our bacon butter (1/4 cup per side)
- Pull out and measure your ingredients.
- Preheat the oven to 400 degrees F.
- Heat a cast iron skillet over medium high heat on the stove.
- Season both sides of the filet with sea salt, garlic powder and ground peppercorns.
- Add a drizzle of olive oil to the skillet. Place filets into the pan and sear for 3 minutes. Flip over. Add 1 tablespoon of butter to the pan. Honestly, my husband will add between 2 and 3 tablespoons of butter. He LOVES using our bacon butter.
- Add garlic cloves and fresh thyme. Cook for 3 more minutes, spooning the butter mixture over top of the steak continuously. Flip and place steak on top of the garlic cloves. Place into the oven for 5 minutes for a medium rare or 7 minutes for medium.
- Remove from heat and let rest on a wooden cutting board for 7-10 minutes. Check for internal temperature of meat to reach desired doneness. Medium Rare 125* - Medium 145* - Medium Well 150*. Remove the beautifully-roasted garlic from the pan and set aside to cool.
- While the steak rests, prepare the king crab legs. Add 2” of water to a large stock pot. Season water with sea salt and bring to a boil. Add crab legs and lemon wedges and cover. Reduce heat to simmer and cook for 8 minutes.
- Prepare the butter dip. Remove garlic cloves from the cast iron skillet and crush. Add garlic to a saucepan with the butter over medium heat, until the butter is melted. Strain into a ramekin. if desired.
- Prepare creamy horseradish dip. Add all ingredients to a small bowl
- Whisk to combine.
- Serve with a side of butter and creamy horseradish dip. Garnish with fresh chopped parsley and lemon wedges.
- Enjoy every bite!
Black and Blue Steak (and Crab)
- I recommend using a cut of beef with minimal fat like filet mignon or New York Strip.
- Clean barbecue by scrubbing the grates and then oiling them. Crank barbecue on high and allow it to preheat for at least 5 minutes. My husband leaves ours heating up a little longer.
- Using FROZEN butter, cut it into squares, add it to the outside of the steak as it cooks. This causes lots of flames, so be careful. But it's the best way of charring.
- There should always be butter melting on the steak while it's on the grill.
- My husband will load butter on top of the steaks as soon as they touch the grill; about a quarter of a cup. Then, he closes the lid to create an even deeper char on the outside. .
- One or two minutes per side.
- I encourage you to time it both ways with the lid open and closed to see how you prefer your black and blue steak. The crab is quick and easy to make while your steak is resting.