Surf and Turf with King Crab Legs and Ribeye Steak

4.9 Rating

Ingredients

For the King Crab Legs

For the Ribeye Steaks

  • 2 Ribeye Steaks, 2.5 inches thick
  • 1 tbsp olive oil
  • 1 tbsp Duce's Wild Boss Blend
  • 1 tbsp cracked black pepper

For the Garlic Herb Butter

  • 1 lb (4 sticks) unsalted butter, softened
  • 2 tbsp minced fresh garlic
  • 1 tbsp Duce's Wild Boss Blend seasoning
  • 1 tbsp Duce’s Wild Texas Rub
  • 1/4 cup chopped fresh parsley
  • 1 tbsp minced fresh rosemary
  • 1 tbsp minced fresh thyme

For the Sides

  • 1 loaf of fresh bread
  • 1 lb fingerling potatoes, smashed
  • 1 bunch rapini, steamed

Directions

  1. King Crab Legs
    1. Preheat your oven to 375°F.
    2. Add 1 cup of water to a large roasting pan and place a rack inside the pan.
    3. Arrange the King Crab Legs on the rack, cover tightly with aluminum foil, and steam in the oven for 20 minutes.
    4. Remove the crab legs from the oven, crack them open, and gently pull out the long tubes of crab meat.
    5. Dunk the crab meat in melted butter, then dust with 1 tsp of Texas Rub.
  2. Ribeye Steaks
    1. Preheat a Weber grill with Royal Oak Charcoal and set up for a two-zone fire (direct and indirect heat).
    2. Lightly coat the steaks with olive oil and season with Boss Blend and cracked black pepper.
    3. Grill the steaks over direct heat for about 4 minutes per side, turning halfway through each side.
    4. Move the steaks to indirect heat and cook until they reach an internal temperature of 130°F for medium-rare.
    5. Top the cooked steaks with Garlic Herb Butter (see below).
  3. Garlic Herb Butter
    1. In a medium bowl, combine the softened butter, minced garlic, Boss Blend seasoning, Texas Rub, parsley, rosemary, and thyme.
    2. Mix well and set aside.
  4. Smashed Fingerling Potatoes
    1. Boil the fingerling potatoes until fork-tender.
    2. Gently smash the potatoes and sauté in a skillet with butter and salt until crispy.
  5. Steamed Rapini
    1. Trim the rapini and steam in a pot with salted water for 3–4 minutes until tender but still vibrant green.
  6. Plating
    1. Arrange the ribeye steaks and King Crab Legs on a large platter.
    2. Add the smashed fingerling potatoes, steamed rapini, and a loaf of bread for a complete, elegant Surf and Turf presentation.