Need help with a Shrimp and Lumb Crab steak topping

Thatgrimguy

Having a whiskey tasting and man meal tonight for some friends. All our wives are going out and we are staying in.  I have a Dry-aged 36oz porterhouse (Lobel's) and a prime tri tip that I'm cooking.

I bought some fresh gulf shrimp and lump blue crab meat and plan to make a topping for the steak.

Looking for any input on my plan. I've never done anything like this before.

• First I will peel, devein and chop the shrimp up and combine with the lump crab meat.
  
• Saute onion and garlic in GHEE
• Combine the onions/garlic with the lump crab and the chopped shrimp 
• Put all ingredients in Vac Bag and add butter, salt and pepper and vac/seal.
• Cook in Sous Vide supreme at 140 for a half hour to an hour. 
• After SV, through in sautee pan on med-high heat for a quick sear and then directly onto steaks.

How does this sound? Should I add some cream or something? Any ideas given shrimp and lump crabmeat for a topping?

Richard Fl

Sounds like a little cream and perhaps some blue cheese chunks to compliment slightly heated to melt the cheese..  I like a blue cheese melted over a steak with some reduced balsamic/carmelized onion on the side for a little zing.

StillSmoken

@Thatgrimguy‌ that sounds awesome. I have no advice, but would be thrilled if I was eating at your place. Enjoy

Thatgrimguy

I kept it simple. Sauteed some garlic, added to shrimp and lump. Mixed in salt, pepper, and cayenne. Sous vide is up to temp and they will go in before the sear of the reverse sear.

Should be a fantastic meal!

Photo Egg

Bump...Photos?

GeorgeS

Where are the photos? Damn that sounds good!

Thatgrimguy

Best meal I have ever cooked. Hands down. Didn't take any pics though. Was far too involved with the whiskey tasting to remember to take pics. Reverse seared the steaks, sliced thin against the grain on the serving tray and then lump crab and shrimp covering the top. We ate like kings!