Mike Coffman
TVWBB Olympian
Dinner tonight is ribeye steak stuffed with canned crab meat, garlic infused Hasselback potatoes
and asparagus wrapped in Prosciutto and smoked provolone cheese along with some sautéed shrooms.
Potatoes coated in canola oil, rolled in kosher salt and covered with garlic butter.
Getting the ribeye steaks ready. I am only doing mine with the crab filling since my wife wants to
put hers on top of the steak. Both seasoned with Montreal Steak. Both steaks were marinated for
7 hours in a homemade marinade. I normally don’t marinade ribeye steaks but these didn’t have a
lot of marbling as they were “select” grade. About 2 weeks ago the commissary had whole select
ribeyes at $2.79 a pound. I know that I couldn’t find that anywhere else and decided to get them
regardless of their grade. I had my butcher cut them into 1 1/4 inch steaks. I ended up with 8
packages of 2 steaks each.
Asparagus ready to go and is marinating in balsamic vinegar.
Shrooms and asparagus joining the potatoes on the Performer. I am using my Grill Grates tonight.
Asparagus is done.
Shrooms are done.
Steaks after the flip with the added crab meat.
Steaks are done.
Plated.
Here’s your bite!
Steak was actually really tender and flavorful. Crab meat stuffing was good but I think I used a
tad bit too much lemon zest. I will use less next time. I did learn one thing that if I am going to
stuff the ribeyes I need to make the slit in the sides before I put them into the marinade. I think
that they will cut a lot better before they get saturated. Overall a real delicious Saturday night dinner.
Thanks for looking!
and asparagus wrapped in Prosciutto and smoked provolone cheese along with some sautéed shrooms.
Potatoes coated in canola oil, rolled in kosher salt and covered with garlic butter.
Getting the ribeye steaks ready. I am only doing mine with the crab filling since my wife wants to
put hers on top of the steak. Both seasoned with Montreal Steak. Both steaks were marinated for
7 hours in a homemade marinade. I normally don’t marinade ribeye steaks but these didn’t have a
lot of marbling as they were “select” grade. About 2 weeks ago the commissary had whole select
ribeyes at $2.79 a pound. I know that I couldn’t find that anywhere else and decided to get them
regardless of their grade. I had my butcher cut them into 1 1/4 inch steaks. I ended up with 8
packages of 2 steaks each.
Asparagus ready to go and is marinating in balsamic vinegar.
Shrooms and asparagus joining the potatoes on the Performer. I am using my Grill Grates tonight.
Asparagus is done.
Shrooms are done.
Steaks after the flip with the added crab meat.
Steaks are done.
Plated.
Here’s your bite!
Steak was actually really tender and flavorful. Crab meat stuffing was good but I think I used a
tad bit too much lemon zest. I will use less next time. I did learn one thing that if I am going to
stuff the ribeyes I need to make the slit in the sides before I put them into the marinade. I think
that they will cut a lot better before they get saturated. Overall a real delicious Saturday night dinner.
Thanks for looking!
