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