Dining and Cooking
I love a good surf n turf combo. Personally I’m a big crawfish fan so added it as a buttery topping to my steak. Would you try it?
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I love a good surf n turf combo. Personally I’m a big crawfish fan so added it as a buttery topping to my steak. Would you try it?


I got thin-cut bone-in ribeyes so I could cook this hot and fast and topped it with buttery crawfish. Nothing overly complicated.

INGREDIENTS

1-2 lbs. ribeye steaks bone-in
1 tablespoon olive oil
Creole seasoning to taste
1 4.5 oz. container Better Butter, steakhouse (sub salted butter if needed)
½ lb crawfish tails precooked
½ bunch parsley chopped
½ cup parmesan cheese grated
INSTRUCTIONS

Preheat your grill to high (or about 500°F if you're using a pellet grill).
Prep the steaks: Rub each ribeye down with olive oil, then coat generously with Creole seasoning.
Grill the steaks: Toss the steaks on the grill and cook for 12–15 minutes total, flipping halfway through. Aim for an internal temp of about 125°F for medium-rare (or your preferred doneness).
Make the sauce: After pulling the steaks off to rest, place a cast iron skillet on the grill. Once hot, add the Better Butter and let it melt down. Stir in the crawfish tails and chopped parsley until combined and warmed through.
Finish the sauce: Remove the skillet from the grill and stir in the grated parmesan until creamy and melted.
Slice and serve: Carve the steaks against the grain, spoon that buttery crawfish sauce right over the top, and dig in. Pair it with your favorite sides.

by blackdog_bbq

23 Comments

  2. silfy_star

    I, too, enjoy crawfish. This looks great and I would try it, it’s like a creole take on a filet Oscar

    I would only wonder if a different cut would have combo’d better with the crawfish 🤔

  3. ash_tar

    I’d for sure try it, but it still looks like critters on the steak which makes it look rotten. Might slap hard though.

  5. Ok_Tumbleweed_6452

    I would try it, but there seems a lot going on. Surely looks good.

  6. Smart-Host9436

    Yes, I’d def try. But I’d prob sauté the crawdad in butter, garlic and slap ya mama hot and then a splash of white wine, flour n pepper in to do a pan sauce.

  7. muststayawaketonod

    This looks amazing. I love crawfish too but they’re such a pain in the ass to peel.

  10. Prestigious_Secret61

    Try. I would like you to try and stop me from eating as much as my belly would hold. Looks amazing.

  11. Chickeybokbok87

    I would demolish this with extreme prejudice. The ancestors of this cow and crawfish will weep for the destruction I would visit upon this.

  14. Artistic_Play_3865

    Damn. Reading all this praise about what they would do to it now has me hungry actually starving.

  15. Sure-Boysenberry5491

    There’s a place here in Houston that serves Mexican & Cajun food – they offer their steak fajitas with étouffée smothered over the platter. Broke my young mind out of the matrix when I first tried in the early 2000s. Wonderful combination.

  17. Chaotic424242

    Had it. Love it. Will have it. Repeatedly.

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