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1
First the crabs. Preheat oven to 400 degrees, on broil. In a small saucepan over medium low heat add butter, minced garlic, a few pinches of parsley, and a pinch of salt and pepper. Squeeze a bit of lemon juice into the sauce and saute for 5-7 minutes and set aside.
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2
Break down crab legs by cutting them at the joints. Move segmented pieces to a steamer until them are pretty much warmed through, about 7-10 minutes. Remove from steamer, and once they're cool enough to handle, use kitchen shears to cut away portions of the shell in order to expose the meat.
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3
Arrange the pieces on a racked baking dish, brushing each piece with a generous helping of the garlic sauce. Move pan into the oven on the center rack, and cook until the crabs start showing a nice golden brown color; 5-7 minutes. Remove from oven, and spoon on a little more sauce over the crab, and sprinkle on a few pinches of fresh parsley for garnish and plate up.
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4
Now for the filet. Rub steak all over with a drizzle of olive oil, and season generously with salt and pepper. Let steak sit at room temp for an hour before cooking. Once ready, add about a tbsp. of canola oil in a cast iron pan over high heat and add steak.
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5
The trick is to let a deep brown crust develop on all sides. Don't be tempted to turn the meat too often. For a steak this thick, I turned it once about every 6 minutes. Once nicely crusted on all sides, drop temp down to medium and add a tbsp. of butter, smashed garlic cloves, rosemary, sage, and thyme.
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6
Once the butter in melted, baste the steak with the pan drippings sufficiently on both sides. Once it's cooked to medium, remove steak from pan and let it rest for about 15 minutes. Add bacon and blue cheese over the top and plate up.
