Steak And Cake Recipe

Prepare crab mixture

In a medium bowl gently combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, beaten egg, chopped parsley, diced celery (if using), and 1/4 tsp salt. Fold gently to keep lumps of crab intact. If mixture seems too wet, add up to 1 tablespoon more panko; if too dry, add a small splash of mayonnaise.

Form cakes

Divide mixture into two equal portions and shape each into a 1-inch-thick patty (about 2.5–3 inches diameter). Place on a plate, cover, and refrigerate for at least 20 minutes to help them hold together.

Pan-fry crab cakes

Heat a nonstick or stainless frying pan over medium heat and add 2 tablespoons vegetable oil. When oil shimmers, add crab cakes and cook without moving until golden brown, about 3–4 minutes per side. Turn carefully with a thin spatula and cook another 3 minutes until crusted and warmed through. Transfer to a paper-towel-lined plate and keep warm.

Bring steak to room temperature

Pat the 6 oz sirloin dry with paper towel. Let sit at room temperature for 20–30 minutes before cooking. This ensures even cooking.

Season

Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing seasoning gently into the meat.

Sear and finish

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and swirl. Place steak in pan and sear without moving for 2 minutes to develop a brown crust. Flip and add 1 tablespoon butter, the smashed garlic clove, and the herb sprig. Tilt pan slightly and spoon the melted butter over the steak while cooking. For a 6 oz sirloin (about 1 to 1.25 inches thick), cook approximately 2 minutes on first side and 2 minutes on second side for medium-rare (adjust 1–2 minutes per side for desired doneness). Remove steak to a cutting board and let rest loosely tented with foil for 5 minutes to redistribute juices.

Cook potatoes

Place the 10 oz cut potatoes in a saucepan and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on piece size. Drain well.

Mash

Return drained potatoes to the warm pot over very low heat for 30 seconds to evaporate excess moisture. Remove from heat and mash with 1 tablespoon butter, 1/4 cup milk or cream, 1/2 tsp minced garlic (if using), 1/4 tsp salt and 1/8 tsp pepper until smooth and creamy. Adjust seasoning to taste and keep warm until plating.

Plate the rested steak and warmed crab cake side by side with a generous scoop of garlic mashed potatoes. Serve with lemon wedges and 2 tablespoons tartar sauce or remoulade on the side. For extra finish, spoon any herb-garlic butter left in the steak pan over the steak and crab cake.