Pat your steak dry and sear it to your liking. When you’re done, let it rest a minute while you finish the sauce. The steak shouldn’t have to watch the sauce from a distance.
In a skillet, melt butter over medium heat. Add shallot and garlic; sauté until translucent and fragrant, about 2–3 minutes. Don’t rush this—flavor loves patience.
Deglaze with stock, allowing any browned bits to loosen up. Scrape the bottom so nothing hides from the spotlight.
Stir in the cream and Dijon mustard. Bring to a gentle simmer and cook for 2–3 minutes until it thickens slightly.
Fold in crabmeat and lemon juice. Simmer just until heated through (3–4 minutes). You’re warming the crab, not turning it into mush.
Season with salt, pepper, and red pepper flakes if you want a tiny zing. Taste and adjust as needed. Spoon over the steak and garnish with chopped chives or parsley.
