Ingredients
Steak:
One 1-pound hanger steak, thin membrane, fat, silver skin and center tendon removed, cut into 6 pieces
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme
3 cloves garlic, smashed
1 shallot, sliced
Crab Cakes:
1 cup milk
4 ounces stale bread
Vegetable oil, for sauteing
1 cup shiitake mushrooms, small dice
2 shallots, diced
1/2 cup roasted red peppers, diced
1/4 cup green onions
1 cup heavy cream
4 ounces cream cheese
8 ounces crab claw meat, picked clean
8 ounces jumbo lump crab meat, picked clean
1 1/2 cups panko breadcrumbs
Kosher salt and freshly ground pepper
Bearnaise Sauce:
1 cup red wine vinegar
1 cup white wine
3 sprigs fresh tarragon, stems separated, plus 2 tablespoons chopped leaves
2 shallots, thinly sliced
1 cup clarified butter
1 tablespoon salt
2 egg yolks
1 tablespoon smoked paprika
2 tablespoons vegetable oil, for cooking crab cakes
Steak sauce, for serving
Directions
- Cook's Note: You can use only claw meat or only lump crab meat for the crab cakes, if desired.
- For the steak: Toss the steak together with the olive oil, Worcestershire, thyme, garlic and shallots and let marinate for at least 1 hour, or preferably refrigerated overnight.
- For the crab cake: Pour the milk over the stale bread and press it down. Let sit for 1 hour. Meanwhile, heat a little bit of oil in a saute pan. Add the mushrooms and cook for 5 minutes, stirring constantly, and then add the shallots and cook for 1 minute. Stir in the red peppers and green onions and then add the cream. Cook until the mixture is thick and the cream has fully reduced. Turn off the heat, mix in the cream cheese and let cool.
- Remove the bread from the milk, squeeze out the excess, and then stir into the cream mixture. Place the crabmeat in a bowl and pour the cream mixture over, using your hands to mix well. Add 1/2 cup of the breadcrumbs, some salt and black pepper and mix to incorporate. Make 6 balls of crab mixture and shape into patties. Coat the patties with the remaining panko.
- Preheat the grill to high heat.
- For the bearnaise sauce: Heat the red wine vinegar, white wine, tarragon and shallots in a small saucepan until reduced by three-quarters. Remove from the heat and let cool.
- Heat about 2 cups of water in a large pot. Heat the clarified butter in a saucepan until warm (not boiling hot, just warm). Pour the wine reduction into a stainless steel bowl along with the salt and egg yolks and whisk well until a little frothy. Fit the bowl over, but without touching, the boiling water to create a double boiler. Continue whisking briskly until the eggs become thick, being very careful not to overcook the eggs. The ideal time to stop whisking the eggs is when the egg mixture is very thick and slightly hot to the touch. Remove from the heat and slowly whisk in the warm clarified butter. Stir in the chopped tarragon and smoked paprika.
- For cooking and assembling: Heat the vegetable oil in a nonstick pan. Cook the crab cakes until crispy and golden brown on all both sides.
- Meanwhile, grill the steak to desired doneness. Slice the steak and place on top of the crab cakes and serve with the bearnaise sauce and some steak sauce.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.