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