Ingredients
The Turf (Steak)
- 1 Large Ribeye Steak (Thick cut)
- Seasoning: Dan-O’s Gold Standard SPG (Salt, Pepper, Garlic)
- Basting: 3 tbsp Salted Butter, 4–5 cloves Fresh Garlic (smashed), Fresh Thyme or Rosemary
The Surf (Crab Claws)
- 1 lb Crab Claws (Pre-cooked/thawed)
- Finish: 2 tbsp Butter, Old Bay or Dan-O’s Sea-Soning, Fresh Lemon wedges
The Sides (Corn & Asparagus)
- 2–3 Ears of Corn (Husked and cleaned)
- 1 Bunch Fresh Asparagus (Trimmed)
- Prep: Avocado Oil and a heavy dusting of SPG
Cooking Instructions
1. Season the Steak
Pat your steak completely dry with paper towels. Apply a heavy, even coat of SPG seasoning to both sides and the edges. Let it sit at room temperature for 15–20 minutes to “sweat” while you prep the veggies.
2. The Cast Iron Sear
Heat a large cast-iron skillet over high heat with a splash of avocado oil until it begins to shimmer. Place the steak in and sear for 3–4 minutes per side. Use tongs to hold the steak upright and sear the fat cap and edges until they are crispy.
3. The Master Baste
Turn the heat down to medium. Add the butter, smashed garlic, and herbs to the pan. Tilt the skillet and spoon that bubbling garlic butter over the steak for the final 2 minutes. Remove the steak and let it rest on a board (Crucial: do not touch it for 10 minutes).
4. Sauté the Veggies
In the same pan (keep that steak butter!), toss in your asparagus. Season them with another shake of SPG. Sauté over medium-high heat until the asparagus is bright green and slightly charred. Remove and set aside.
5. Warm the Crab Claws
In the remaining pan juices (add a fresh pat of butter if needed), toss in the crab claws. Sprinkle with your seafood seasoning and a squeeze of lemon. You aren’t “cooking” these—you are just warming them through and coating them in that steak-and-garlic gold.
Serving
Slice the rested steak against the grain to reveal that perfect edge-to-edge medium-rare. Plate it alongside the charred corn and asparagus, then pile the buttery crab claws right on top. Finish with an extra squeeze of lemon across the whole tray.