*Crab stuffed Ribeye

This was a fabulous find! We love to cook our Ribeye in the cast iron. The other day Jeff found a recipe for crab stuffed Ribeye - what?! We tweaked it a little to use things we already had.

Ingredients:

1 Can Crab Meat

2 Ribeye Steaks (16 - 20 oz)

Lemon Herb Aioli

Directions:

Drain the canned crab meat and put in a small bowl. Add 1 - 2 heaping spoons of Lemon Herb Aioli and stir. You want the mixture to have just enough Aioli to cover all the meat, but not too much to make it soupy.

Put a little Olive Oil in the bottom of your cast iron pan and put it in the oven. Pre-heat your oven to 450* (with your pan inside). Once the oven hits 450* change the heat to "Hi Broil". Add your steak to the pan - it will immediately start sizzling.

Cut a slit in your Ribeye, going in far enough to only leave about 1/2 - 1 inch on the other side. You want to have all sides of meat closed about 1/2 - 1 inch except for the one side you cut to open the pocket in the middle of the steak. Fill your steak with crab filling, spoon it in. Make sure you don't fill it too full. You don't want it falling out.

For Medium-well, cook on Hi Broil for 10 minutes on each side. Putting the rack close to the top (second slot). You may want to turn on a fan or open a window as your kitchen may get smoky.