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Ribeye Steak, Creamy Garlic Butter Crab Legs, and Loaded Smashed Potatoes

Ribeye Steak, Creamy Garlic Butter Crab Legs, and Loaded Smashed Potatoes

Indulge in a delicious feast featuring a perfectly seared ribeye steak, succulent crab legs in a creamy garlic butter sauce, and decadent loaded smashed potatoes.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Main Course
Cuisine: American
Calories: 1000
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Ribeye Steaks 1 inch thick
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 3 cloves Garlic, minced
  • optional Fresh Rosemary or Thyme
  • 2 pounds Crab Legs snow or king
  • 4 tablespoons Butter (for crab legs)
  • 4 cloves Garlic, minced (for crab legs)
  • 1/2 cup Heavy Cream
  • 1 tablespoon Lemon Juice
  • to taste Salt and Pepper (for crab legs)
  • for garnish Fresh Parsley, chopped
  • 1.5 pounds Baby Potatoes
  • 4 tablespoons Olive Oil (for potatoes)
  • 1 cup Shredded Cheese cheddar or your choice
  • 1/2 cup Sour Cream
  • 4 slices Cooked Bacon, crumbled
  • 2 Green Onions, sliced

Equipment

  • Skillet or grill pan
  • Saucepan
  • Baking sheet
  • Pot
  • Fork or Potato Masher

Method
 

Instructions
  1. Take the ribeye steaks out of the refrigerator and let them come to room temperature (about 30 minutes).
  2. Season both sides of the steaks generously with salt and pepper.
  3. In a large skillet or grill pan, heat olive oil over medium-high heat until hot.
  4. Add the ribeye steaks to the pan and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
  5. In the last minute of cooking, add butter and minced garlic to the pan, spooning the melted butter over the steaks.
  6. Remove steaks from the pan and let them rest for 5 minutes before slicing. Garnish with fresh herbs if desired.
  7. Fill a large pot with water and bring to a boil. Add crab legs and cook for about 5-7 minutes, or until heated through. Drain and set aside.
  8. In a separate saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  9. Stir in heavy cream and lemon juice. Season with salt and pepper, then simmer for 3-4 minutes until slightly thickened.
  10. Pour the creamy garlic butter sauce over the crab legs and toss to coat. Garnish with chopped parsley before serving.
  11. Boil baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
  12. Preheat oven to 400°F (200°C).
  13. On a baking sheet, place the potatoes and gently smash each one with a fork or potato masher.
  14. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes, until crispy.
  15. Remove from the oven and top with shredded cheese, sour cream, crumbled bacon, and sliced green onions.

Notes

For added flavor, consider marinating the ribeye steaks in your favorite marinade for a few hours before cooking. Serve with a side of your favorite vegetables for a complete meal.