We love to eat out, but with the way the economy has been, we just can’t afford to do it nearly as often as we’d like. Our solution has been to eat at home, but we still like our fine dinning experience. By doing some bargain shopping and taking full advantage of our FoodSaver and freezer, we were able to put together this gourmet meal for a fraction of what it would have cost in a restaurant.
Make sure your steak and crab are well-thawed. Pull the steak out of the refrigerator about an hour before cooking.
Set your grill up for direct cooking at high heat (about 500-700°F).
Season the steak on both sides with kosher salt and fresh ground black pepper. Put the steak over the hottest part of the grill and close the lid. Give it 60 seconds of undisturbed searing. After a minute, flip it over. If the steak won’t come away from the grill easily, give it another 30 seconds. Once flipped, close the lid and give it another 60 seconds of undisturbed searing.
Now open the lip and leave it open for the rest of the cook. Flip the steak again – flipping the steak often minimizes flareup and maximizes the amount of steak that’s done the way you like it. Keep flipping the steak once a minute until they are done to your taste. Press on the center of the steak or use an instant-read thermometer to determine doneness. I like mine medium-rare, which is 135°F internal with a mostly pink center with a hint of red and yields easily to a little pressure.
Remove the steak the a warm plate and let it rest while you cook the crab and asparagus.
Decrease the heat of the grill to medium-high (about 400°F).
Place the legs on the grill with the spiny side up. Close the lid and let cook for 5 minutes. Flip the legs and add the asparagus to the grill. Leave the lid open and grill for about 5 minutes, turning frequently, until the spears begin to brown and caramelize and the crab is heated through.
Remove the asparagus to a plate and drizzle with olive oil and a little lemon juice. Keep warm.
Wearing food prep gloves, or using a thick disk towel, break the legs at the joints. Use a seafood cracker or pair of kitchen shears to further crack the leg segments. Serve with melted butter.
We bought 2 full clusters of crab legs at a significant discount from a local yuppiemart that had ordered way too many of them. We bought the value-pack of steaks from Cosco. Everything got separated into meal-sized portions, sealed in FoodSaver bags, and frozen.
5 pounds of King Crab clusters @ $9.99/pound = $49.95
5 pounds of beef tenderloins @ $6.99/pound = $34.95
So, for $80.90 we got enough steak and crab for 4 meals for 2. That’s $20.26 a meal. Add $10 for a bottle tasty, mid-priced red wine, a couple bucks for the veggies and dessert, light a candle and we’re still talking fine dining at under $40 a couple.