Caveman Cuisine: Ribeye a la Oscar

An iron skillet seared ribeye topped with sweet blue crab.


2 boneless ribeye steaks (8oz each)
1/4 cup crab meat
1 tbsp organic sour cream
1 tsp Sriracha Thai hot chili sauce
2 tbsp fresh chopped parsley
Fresh ground black pepper
Pinch sea salt
2 tsp coconut oil


Put your iron skillet into the oven and preheat to 450 degrees.

Combine crab meat with sour cream, Sriracha, and 1/2 of the parsley. Rub the steaks with coconut oil, sea salt, and black pepper.

When the oven is preheated, carefully remove the skillet to a safe surface. Add the steaks and replace in the oven. After 2-3 minutes, remove the skillet and flip the steaks. Put the skillet back into the oven for another 2-3 minutes. Remove the skillet and place the steaks on a dish to rest.

When ready to serve, top steaks with crab and remaining parsley.

Yield: A tasty party for 2

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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