Steak and Crab Cakes

Prepare the Steaks:

• Season both sides of the NY strip steak and prime ribeye steak generously with kosher salt and 16 mesh black pepper.

Steam the Crabs:

• Prepare a steamer pot by lining the bottom with coiled tin foil to prevent sticking. Fill the pot with water (or 2 beers) and add some Old Bay seasoning.
• Place the crabs in the pot and cover with a lid. Steam the crabs for approximately 20 minutes or until cooked through.
• Remove the crabs from the pot and transfer them to an ice bath to cool down. Once cooled, pick the crab meat from the shells. Alternatively, you can use store-bought crab meat (approximately 1 ½ pounds).

Prepare the Crab Cakes:

• In a mixing bowl, combine a big scoop of mayonnaise, a big squirt of Dijon mustard, 1 egg, Old Bay seasoning, lemon zest, Worcestershire sauce, and black pepper. Adjust the seasoning to taste.
• Gently fold in the picked crab meat (or store-bought crab meat) into the mixture until well combined.
• Gradually add panko bread crumbs, about 1 cup, until the mixture reaches a tacky texture. Add hot sauce if desired.
• Form the mixture into crab cakes of your preferred size.

Grill the Steaks and Cook the Crab Cakes:

• Preheat the grill to 125 degrees Fahrenheit (52 degrees Celsius). Place the steaks on the grill and cook to your desired level of doneness, flipping them as needed. Use the hot and fast grilling method.
• Heat a skillet on the grill with a little oil. Sear the crab cakes on both sides until they develop a nice golden crust.
• Once the steaks and crab cakes are cooked, remove them from the grill.
• Plate you surf n turf dinner with desired sides and dive in!