thank you in advance for your help with this|||This is my favorite meal.
Make sure the king crab legs are already split, so you can just slip the meat out. If not......this will NOT be a romantic dinner.
The best way to cook crab, that I have found is to bake it. Never boil it, and steaming is 2nd best. But if you bake, you won't be dealing with the liquidy runoff.
Preheat oven to 425, and cook in a disposable aluminum roaster (no cleanup!) for about 15 min if thawed. 20 or so if frozen. Shells will be bright red when done. (It doesn't hurt to peek in the oven.) If your timing is off with the rest of what you are serving, it's OK to turn the oven off, and just leave the legs in a warm oven for 10-15 min.
Definitely use real butter for dipping.
The steak? 2 bacon-wrapped beef filets. As in filet mignon. Do not scrimp. Go to the butcher shop, not the grocery store. Trust me on this one. The butcher will wrap the filet with bacon for you. Ask him for two 5-6 oz. filets, with a bit of age on them. Broil or grill the steaks.
As for wine.......ignore the wine snobs, and go for what you both enjoy. I am a fan of Silver Oak Cabernet Sauvignon, which is a little pricy, but oh so good. Merlot works well will this meal as well.
Have fun|||That's what makes this site so fun, helping people out based on your own experience. I'm glad the dinner was awesome. Thanks for the response.
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|||Prime rib.....|||lobster steak i would think for a lady. if things go right, she should be getting all the meat she wants after dinner. (sorry, i tried to make it as clean as i could, but you all know it's true)|||That's really sweet. I think as long as it doesn't have any bones in it, so no T-bone. Make sure it is done thoroughly because pink steak is gross. Good Luck!|||I would serve filet mignon. It is the most expensive cut of meat because it is the most tender. It is also the easiest to cook.
You can grill it easily, broil it or pan fry it.
I suggest pan-frying it as you are making king crab as well. You can put the pot of water on to boil for the crab and start your pan for the meat.
For two filet mignons, I'd get a big pan, put about a dollop or two of butter. Wait for it to melt. You want the fire on med-low. You want the butter to melt, but not brown in the first 5 minutes. You can tell the meat is ready to put into the pan by taking a pinch of flour and throwing it into the pan. If it sizzles, it's ready. If it's not, turn the heat up just a tad. You don't want to do this with water as it will come back and ricochet hot butter at you.
Once the meat is in the pans cooking, I'd let it sit for 8-12 minutes on each side (depending on how thick the filets are). I then throw in a couple of dashes of worcestershire sauce (just a few --- most people who don't like it don't even know I put it in there), salt, pepper, and then some sliced mushrooms. While the liquid seeps out of the meat, it will cook the mushrooms and flavor a little au jus. Flip the meat and mix the mushrooms around so they cook evenly. Then within less than 30 minutes, they're done!
My favorite red wine is Grgich Hills Cabernet Sauvignon. I've always liked this wine and thought it was pricier because it came from a small boutique winery. But I've recently found out that it's because it wins tons of awards and apparently was the house favorite of the Reagan and Clinton administrations (not to mention Queen Elizabeth's, too!). I sometimes find it in the grocery store, but it can also be found in stores like BevMo. The last cab I bought for the 2002 Cab was about $57 around Christmas.|||Prime rib is usually considered the best steak, but the size of it makes it not such a good choice to serve with the rich buttery crab.
I would go with something smaller like a ribeye or New York strip to serve with the crab.
For the crab, it is cooked when you buy it. To heat it, brush lightly with oil and place in a hot oven until they get hot and can crack. I hated steaming or boiling crab since it makes the crab difficult to crack open and they even become waterlogged. So bake them until the test edge of the leg makes an audible crack and they are very hot to the touch. Serve with butter and lemon.
Remember to not serve so much that you can't have dessert!
And dont eat so much that your date feels too full to enjoy the rest of an otherwise romantic evening. Eat light!|||tenderloin|||STEAK: Black Angus or Ranchers Reserve Filet Mignon.
I recommend this cut because it is extremely tender and relatively small. You can find Ranchers Reserve at a Safeway affiliate (Vons, Pavillians, etc.). Stay AWAY from Prime or USDA.
WINE: Columbia Crest Grand Estates Cabernet Savaignon
I recommend this wine (make SURE to get the Grand Estates, not the Valley or Two Vines) because it will meld with the steak and crab, without overpowering either. It's readily available at markets, drugstores or high end liquor stores. $10.
CRAB: The shell will turn dark orange.
If I can make a suggestion, take the guts out of both before serving.
ENJOY your day!
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