Rib – Eye Steak & Broiled Crab Cake Recipe

Bring steaks to room temperature

Remove the rib-eye steaks from the refrigerator 45–60 minutes before cooking. Pat them dry with paper towels to remove any surface moisture — this helps achieve a good sear.

Preheat pan and season

Preheat a heavy cast-iron skillet or stainless-steel pan over medium-high heat for about 5 minutes until very hot. Meanwhile, brush both sides of each steak lightly with the neutral oil. Season both sides generously and evenly with the kosher salt, black pepper, and garlic powder.

Sear the steaks

When the pan is smoking slightly hot, add the steaks. Sear without moving 2.5–3 minutes per side for medium-rare for ~1.25–1.5 inch steaks (adjust time for thickness). Use tongs to sear the edges for 30–45 seconds to render fat.

Baste with butter and aromatics

Reduce heat to medium. Add the butter, thyme sprigs, and crushed garlic to the pan. Once butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously for 1–2 minutes while monitoring internal temperature with an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.

Rest the steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes (this carries over cooking and allows juices to redistribute). If using compound butter, place a slice on the hot steak during resting so it melts over the surface.

Slice and serve

Slice steaks against the grain into 1/4–1/2 inch slices. Serve immediately with broiled crab cakes and lemon wedges.

Preheat broiler and prepare mixing bowl

Position an oven rack 6–8 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil and lightly oil or use a nonstick liner.

Gently combine crab cake ingredients

In a medium bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, beaten egg, panko, chopped parsley, salt, and pepper. Use a light touch and fold gently so large lumps of crab remain intact. If mixture feels too loose, add up to 1 more tablespoon panko; if too dry, add 1/2 teaspoon mayonnaise.

Form crab cakes

Divide the mixture into four equal portions (about 3 oz each) and gently form into compact patties about 3 inches wide and 3/4 inch thick. Place them on the prepared baking sheet. Brush the tops lightly with olive oil to promote browning.

Broil until golden and heated through

Broil the crab cakes 6–8 minutes, watching closely. After 4 minutes, rotate the pan for even browning. The cakes are done when the tops are golden and the internal temperature reaches 145°F (63°C). If the underside browns too much, move the rack down one position and finish for the remaining time.

Rest and finish

Remove crab cakes from the oven and let rest 2 minutes on the baking sheet. Serve with lemon wedges alongside the sliced rib-eye.

While the steaks rest, stir the softened butter with minced parsley, lemon zest, salt, and black pepper until fully combined. Spoon the butter onto plastic wrap, form into a log, and chill briefly if time allows. Slice into discs and place on hot steaks to melt before serving.