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Ingredients
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Rib-Eye Steak
Stuffed Flounder with Crabmeat
Pan Sauce (optional, for steak and fish)
Method
Rib-Eye Steak
- 1
Bring steaks to room temperature
Remove steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature for even cooking.
- 2
- 3
- 4
Sear steaks
Place steaks in the hot skillet or on the grill and sear undisturbed 3–4 minutes on the first side until a deep brown crust forms. Flip and add 2 tbs unsalted butter, crushed garlic cloves and thyme sprigs to the pan (if using a skillet).
- 5
- 6
Rest steaks
Transfer steaks to a cutting board, tent loosely with foil and rest 5–10 minutes so juices redistribute before slicing.
Stuffed Flounder with Crabmeat
- 7
- 8
Make crab stuffing
In a medium bowl combine lump crabmeat, softened cream cheese, mayonnaise, diced celery, diced green onion, Dijon mustard, 1 tsp lemon juice, old bay seasoning, 1/4 tsp salt, 1/4 tsp black pepper, and 2 tbs panko breadcrumbs. Gently fold until evenly mixed, taking care not to break up the crab lumps.
- 9
Assemble stuffed flounder
Lay the flounder fillets skinless-side down. Spoon the crab mixture evenly along the thicker end of each fillet (about 1/2 cup per fillet). Roll or fold the fillet over the stuffing (or fold like an envelope) and place seam-side down in the prepared baking dish. If necessary, secure with a toothpick.
- 10
Top and bake
Brush the tops lightly with melted butter. Sprinkle remaining 2 tbs panko breadcrumbs over the crab tops for crunch. Bake in the preheated oven 12–16 minutes, until the fish is opaque and flakes easily and the stuffing is heated through. Internal temp of fish should be about 145°F (63°C).
- 11
Finish
If you want a golden crust, broil 1–2 minutes at the end, watching carefully to avoid burning. Remove from oven, discard any toothpicks, and squeeze lemon wedges over the fish before serving.
Pan Sauce (optional)
- 12
Deglaze pan
After removing steaks from the skillet (while steaks rest), keep the pan over medium-high heat, add 1/2 cup dry white wine or chicken stock and scrape up browned bits with a wooden spoon. Reduce by half (about 2–3 minutes).
- 13