SURF AND TURF STEAK OSCAR
WITH CRAB AND PRAWNS
ingredients | Serves 2
¼ lb prawns, peeled
1 ½ Tbsp butter
2 8oz rib eye, tenderloin or your favorite steak, about 2 inches thick
½ c heavy cream
Humble and Frank LEMON BUTTER GARLIC SAUCE AND MARINADE
2 tsp dry white wine
1 Tbsp freshly grated parmesan cheese
¼ lb fresh cooked crab meat
2 Tbsp finely chopped Parsley
Heat the oven to 415°F.
Leaving 2 prawns whole, cut the remaining into ½-inch pieces and set aside.
Melt one tablespoon of the butter in a large cast iron pan over high heat. Generously season the steaks with salt and pepper.
Set the steaks in the pan and without moving them, sear until a crust forms, 2-3 minutes on each side. Transfer the pan to the oven and roast for 5-7 minutes for medium-rare. Because the size of the steaks will vary, the best way to confirm your preferred temperature is with a thermometer. For medium-rare, the internal temperature of the meat should be between 130-135°F. Remove from the oven and let rest for 5 minutes.
While the steak is in the oven, heat the remaining ½ tablespoon butter in a skillet over medium-low heat. Add the cream and about ¼ cup LEMON BUTTER GARLIC SAUCE. Bring to a very gentle simmer and add the prawns. Cook until the prawns are opaque, about 3 minutes. With a slotted spoon, transfer the prawns to a bowl. Stir the wine into the cream mixture and simmer until thick and reduced by about half, 3-4 minutes. Remove from the heat, add the parmesan and season with salt and pepper. Fold in the prawns and the crab.
Plate the steaks and top with crab and prawn mixture, placing the whole prawns on top. Sprinkle with parsley and serve with steamed asparagus.