• Pull out and measure your ingredients.
  
• Preheat the oven to 400 degrees F.
• Heat a cast iron skillet over medium high heat on the stove.
• Season both sides of the filet with sea salt, garlic powder and ground peppercorns.
  
• Add a drizzle of olive oil to the skillet. Place filets into the pan and sear for 3 minutes. Flip over. Add 1 tablespoon of butter to the pan. Honestly, my husband will add between 2 and 3 tablespoons of butter. He LOVES using our bacon butter.
  
• Add garlic cloves and fresh thyme. Cook for 3 more minutes, spooning the butter mixture over top of the steak continuously. Flip and place steak on top of the garlic cloves. Place into the oven for 5 minutes for a medium rare or 7 minutes for medium.
  
• Remove from heat and let rest on a wooden cutting board for 7-10 minutes. Check for internal temperature of meat to reach desired doneness. Medium Rare 125* - Medium 145* - Medium Well 150*. Remove the beautifully-roasted garlic from the pan and set aside to cool.
  
• While the steak rests, prepare the king crab legs. Add 2” of water to a large stock pot. Season water with sea salt and bring to a boil. Add crab legs and lemon wedges and cover. Reduce heat to simmer and cook for 8 minutes.
• Prepare the butter dip. Remove garlic cloves from the cast iron skillet and crush. Add garlic to a saucepan with the butter over medium heat, until the butter is melted. Strain into a ramekin. if desired.
  
• Prepare creamy horseradish dip. Add all ingredients to a small bowl
  
• Whisk to combine.
  
• Serve with a side of butter and creamy horseradish dip. Garnish with fresh chopped parsley and lemon wedges.
  
• Enjoy every bite!
  

Black and Blue Steak (and Crab)

• I recommend using a cut of beef with minimal fat like filet mignon or New York Strip.
• Clean barbecue by scrubbing the grates and then oiling them. Crank barbecue on high and allow it to preheat for at least 5 minutes. My husband leaves ours heating up a little longer.
• Using FROZEN butter, cut it into squares, add it to the outside of the steak as it cooks. This causes lots of flames, so be careful. But it's the best way of charring. 
• There should always be butter melting on the steak while it's on the grill.
• My husband will load butter on top of the steaks as soon as they touch the grill; about a quarter of a cup. Then, he closes the lid to create an even deeper char on the outside. .
• One or two minutes per side. 
• I encourage you to time it both ways with the lid open and closed to see how you prefer your black and blue steak. The crab is quick and easy to make while your steak is resting.