Steak & Crab Cake Recipe

Bring steak to room temperature

Remove the 12 oz NY strip from the refrigerator and let sit, covered, for 30–45 minutes so it comes close to room temperature. Pat dry with paper towel.

Season

Season both sides liberally with kosher salt and freshly ground black pepper about 15 minutes before cooking so salt begins to dissolve into the meat.

Sear and cook

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tbsp neutral oil and swirl. Place the steak in the pan and sear without moving 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3–4 minutes for medium-rare (adjust time for thickness and desired doneness).

Finish with butter and aromatics

Lower heat to medium. Add 1 tbsp unsalted butter, the thyme sprigs, and smashed garlic to the pan. Tilt the pan and spoon the melted butter over the steak (baste) for 1–2 minutes to finish and develop flavor.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 6–8 minutes before slicing to allow juices to redistribute.

Prepare crab mixture

In a medium bowl combine 5 oz picked lump crab meat, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1/2 beaten egg, 1 tbsp minced shallot, 1 tbsp chopped parsley, 1/4 tsp Old Bay, 1/4 tsp salt, and 1/8 tsp black pepper. Gently fold—do not overwork—to keep large lumps of crab intact.

Bind and shape

Sprinkle 2 tbsp panko into the mixture. If mixture seems too wet, add up to 1 additional tablespoon panko. Form into one compact patty about 1 to 1.25 inches thick and 3–4 inches wide. Chill the formed cake in the refrigerator for at least 20 minutes to firm (this helps it hold together while cooking).

Coat for crisping

Just before cooking, press the outside of the chilled crab cake into the second 2 tbsp panko so the exterior has a light breadcrumb crust.

Pan-fry crab cake

Heat a nonstick or stainless skillet over medium heat with 1 tbsp neutral oil or clarified butter. When shimmering, add the crab cake and cook undisturbed 3–4 minutes until golden brown. Carefully flip and cook the second side 2.5–3 minutes until golden and just cooked through (interior should be opaque and set). Transfer to a warm plate and keep warm.

Reduce aromatics

In a small saucepan over medium heat combine 60 ml dry white wine, 1 tbsp fresh lemon juice, 1 tbsp finely minced shallot, and 1 tsp white wine vinegar. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (reduction will take roughly 6–8 minutes).

Mount the butter

Lower heat to very low. Remove pan from direct heat briefly and whisk in the cold butter, one tablespoon at a time, allowing each piece to emulsify before adding the next. Keep the sauce warm but do not boil, or it may break. If sauce thickens too much, whisk in 1 tsp warm water or a splash of warm wine to loosen.

Finish and season

Whisk in 1/4 tsp salt, 1/8 tsp white or black pepper, and 1/2 tsp lemon zest (if using). Taste and adjust seasoning or acidity with a few drops more lemon juice if needed. Keep warm until plating.

Slice the rested NY strip against the grain into 3–4 medium-thick slices. Place on the plate or arrange standing fan-style.

Nestle the warm crab cake next to the steak. Spoon about 2–3 tbsp warm lemon beurre blanc over the crab cake and a little over the steak as desired.

Garnish with a lemon wedge and a sprinkle of microgreens or chopped parsley. Serve immediately.