In this recipe we’re bringing together the best of the land and the best of the sea, in a beautiful meal: surf and turf, Steak and King Crab!
Not quite as majestic as, say, veal and Sea World-trained dolphin, but it’ll do.
2 steaks (cut of your choice)
1 bag of crab legs, thawed
¼ cup of salted butter
3 garlic cloves
1 lemon, cut up into wedges
- Aluminum Foil
- Cutting Board
- Cooking Pot
- Measuring Cup and Spoons
Step 1: Assemble your ingredients.
Step 2: Take your steaks, season them liberally with steak spice (we like the Broil King Perfect Steak Spice and the Fire In The Kitchen Just Steak Rub), and then rub it in. Rub it in real good. Preheat the barbecue to medium-high and clean it.
Step 3:While the grill is heating up, place the butter in a small saucepan over medium heat. Grate the garlic and add it to the butter.
Step 4: Stir the butter as it heats, and when it starts to bubble up, remove it from the heat.
Step 5: Place the steaks on the preheated grill. Seriously, how beautiful are they? If you’re not already in love with someone, now’s your chance to admit your love for gorgeous, AAA Canadian beef.
Step 6: While the steaks are cooking and the butter is resting (a very important step in the life of melted garlic butter), assemble your salad (spinach, dressing, bacon bits).
Step 7: Now, slice up your baguette.
Step 8: Take that thawed crab and wrap it up in aluminum foil. Careful, though, it’s damn spiky. That’s why they call crab legs the “thorny roses of the sea.”
Step 9: Flip those steaks! Don’t drool on the grill; it’s a fire hazard.
Step 10: Place the crab and the sliced bread on the warming rack while the steaks finish cooking, just to warm them up (hence the term, “warming rack”).
Step 11: When the steaks are done, plate ‘em up. Also scoop some salad on the plates, top with bread, and put the crab legs on top of the steak. Spoon some of the melted garlic butter on top and drizzle everything with lemon juice.
Step 12: Eat. All of it. Look how tasty this is, seriously.