MADNESS

  • One 16 oz Kobe NY Strip Steak.
  • One 6 oz Wagyu Tenderloin.
  • Three or Four Steamed King Crab Legs.
  • Freshly Cracked Salt.
  • Freshly Cracked Pepper.
  • A very light dusting of Morton's Season All.
  • Avocado Oil.
  • Butter.

METHOD

  • Thaw and allow the steaks to reach room temperature.
  • Cover both sides of each steak with a generous dusting of salt. 
    • I did this 3 times on each side, about 15 or so minutes between each dusting, a good hour before I began actually cooking the steaks.
  • Preheat your oven to 375F/190C.
  • Heat a cast iron skillet between medium and medium high.
  • Add enough Avocado Oil to excessively coat the cast iron.
  • Gently pat each steak with a paper towel. (An excellent guide to salting steaks can be found here and also the method used in this recipe).
  • Just prior to placing the steaks on the hot cast iron, grind fresh pepper and dust with a very small amount of the Morton's Season All.
  • Place the seasoned side of the steak face down on the hot cast Iron for 1 to 3 minutes to develop a crust.
  • As the steak is cooking, repeat the seasoning instructions of some freshly cracked pepper and Morton Season All.
  • After your steak has developed a delicious crust, flip the steak and put the cast iron in the oven for 3 to 5 minutes for a nice medium rare to medium steak.
  • With about 1 or 2 minutes left on your oven timer, place a thick pad of butter on top of each steak.
  • Once the steak is finished cooking, remove it from the oven and allow it to rest for 5 or 6 minutes on a clean cutting board or plate.  Resting is critical to keeping the flavorful juices in your steak rather than leaking out and running all over your plate.
  • As the steaks are resting, gently drape the largest part of the King Crab Leg Meat over top of the steaks.
  • Serve with your favorite sides and buckle up for the dining experience of your life.