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Prime Opportunity - Prime New York Strip With Crab Stuffing

These days, prime cuts of beef are usually saves for sales to restaurants, which makes some mathematical sense: Roughly three percent of all beef graded qualifies to be called USDA Prime. Therefore, there is simply not enough supply to support a widespread distribution channel, except rarely.

I was lucky enough to find one roast left at the restaurant Depot recently and had a field day with it. I butchered down the roast and cut it into 1.5” steaks.

In my opinion, high quality beef needs only salt & pepper to be perfect. But for such a fine steak, accompaniments needed to be perfect. (Especially since my daughter was coming to dinner - can’t help myself.)

I grilled some asparagus and the steaks, then added this crab stuffing and a nice hollandaise.

For The Crab Stuffing


1 large green onion, white and green part minced and chopped

1⁄2 lb crabmeat

2⁄3 cup Panko breadcrumbs

1 egg, beaten

1⁄2 teaspoon Old Bay Seasoning

1⁄3 cup mayonnaise

4 tablespoons fresh parsley, finely minced

4 tablespoons fresh chives, finely minced


Preheat the oven to 350.

Mix all the stuffing ingredients into a small greased casserole.

Bake for 10-12 minutes.

For The Hollandaise


3 egg yolks

1 tablespoon lemon juice , or more as desired for flavor

1 teaspoon Dijon mustard

1/4 teaspoon salt

1 pinch of cayenne pepper (optional)

1/2 cup unsalted butter or ghee, or more for a thinner consistency, melted and hot.


Melt the butter in a microwave (make sure it’s covered as it will splatter) for about 1 minute, until it’s hot. Alternatively, you could heat it on the stove.

Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper into a high powered blender or food processor and blend for 5 seconds until combined.

With the blender running on medium high, slowly stream in the hot butter into the mixture until it’s emulsified.

Pour the Hollandaise sauce into a small bowl and serve while warm.

Because of the asparagus and Hollandaise, this is similar to an Oscar topping, but it’s a bit different. Oscar is much wetter and creamier - no bread crumbs, etc., and it’s often served with a Bearnaise.

You might be tempted to serve a rich Cabernet Sauvignon with this dish since it’s a beautiful steak. But it won’t really go with the crab or Hollandaise (or even the asparagus, actually).

Try a heavily-oaked Chardonnay like Far Niente or Rombauer. A good Champagne would also work.

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