Snow Crab Legs & Steak Recipe
One 6 oz pound of snow crab legs and 6 oz. Filet Mignon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Seasoning & Finishing
Serving (optional)
Method
Prepare proteins
Bring crab to serving temperature
If snow crab legs are frozen, thaw in the refrigerator overnight. For chilled pre-cooked crab legs, place them in a large pot with a steamer basket and 1–2 inches of water. Cover, bring water to a simmer, and steam for 5–6 minutes until warmed through. Remove and keep covered to retain heat.
Pat and season filet
About 30 minutes before cooking, remove the 6 oz filet mignon from the refrigerator and let it come toward room temperature. Pat dry with paper towels. Season evenly with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper on all sides.
Cook the filet mignon
Preheat and sear
Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and swirl to coat. Place the filet in the pan and sear without moving for 2–3 minutes until a deep brown crust forms.
Finish in pan with butter
Flip the steak, reduce heat to medium, add 2 tablespoons unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steak continuously (baste) for 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness. Transfer the steak to a cutting board, season the resting side with the remaining 1/2 tsp kosher salt and 1/2 tsp pepper, and let rest loosely tented with foil for 5–7 minutes.
Prepare crab butter and finish crab legs
Make garlic-herb butter
In a small saucepan over low heat, melt 2 tablespoons unsalted butter with 1 smashed garlic clove and the optional 1 tsp smoked paprika. Warm until fragrant, about 1–2 minutes. Remove garlic clove and thyme stems. Stir in a squeeze of lemon (about 1/2 tsp) and set aside. Keep warm.
Brush crab legs
If you prefer a lightly seared finish, heat a second skillet over medium-high heat and add a small pat of butter. Quickly sear the steamed crab legs for 30–60 seconds per side to warm and impart a bit of color, brushing with the garlic-herb butter as you turn them. Alternatively, simply brush the warmed crab legs with the garlic-herb butter before serving.
Plate and serve
Slice the rested filet mignon across the grain into 3/4-inch thick medallions. Arrange steak slices and snow crab legs on warmed plates.