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Steaks with Crab Sauce

SUBMITTED BY: Taste of Home Test Kitchen

"Start the meal with this surf and turf entree that's elegant enough for any occasion. A creamy crab sauce drapes nicely over New York strip steaks."
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PREP TIME  5 Min
COOK TIME  20 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 (8 ounce) beef strip steaks
  • 1 tablespoon vegetable oil
  • SAUCE:
  • 2 teaspoons cornstarch
  • 1/4 cup white wine or chicken broth
  • 3/4 cup heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon prepared horseradish
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (8 ounce) package imitation crabmeat, chopped

DIRECTIONS

  1. Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F)
  2. Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; heat through. Serve over steaks.

FOOTNOTE

  • Steak may be known as strip steak, Kansas City steak, New York Strip steak, Ambassador Steak or boneless Club Steak in your region.
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