Serve up a sizzling steak this holiday

To make the Strip Steak
Pull the steak out of the cooler 1/2 hour prior to cooking.
In a sauté pan over a medium heat, add the whole butter and heat until butter turns from pale to brown. Add the crabmeat and sage leaves, toss, drain excess butter and hold.
Season both sides of the steak with kosher salt and oil.
Sear the steak on both sides in a sauté pan until golden brown.
Top with crabmeat and finish in the oven (350 degrees) to the desired temperature. (4-5 minutes for med-rare.)
Warm the asparagus spears in boiling water.
Place the steak in the center of the plate and drizzle with clarified butter. Top with warm asparagus and top with the hollandaise sauce.

To make the Hollandaise Sauce
In a sauté pan, add the vinegar, wine and peppercorn and reduce until almost gone. Add the water, strain, and cool the reduction.
Add the reduction to the egg yolks in a stainless steel bowl and consistently whip over simmering water until the yolks ribbon and triple in volume.
Gradually add the warm clarified butter, whipping constantly.
Add the lemon juice, tabasco, salt and pepper.
Strain the sauce through a cheesecloth if necessary.

Season the Halibut with 1 ounce of olive oil, salt and pepper and coat with parmesan crust.
In a non-stick sauté pan, heat 2 ounces of olive oil and 1 tablespoon of butter over a medium heat.
Sear the Halibut skin side up until golden brown.
Turn and cook the other side until golden brown. Remove from the pan and put on a sizzle plate and place in 400 degree over for 5 minutes.
In the sauté pan, add the shallots, clams, juice of 1 lemon, white wine and clam juice.
Bring to a simmer and cover for 3-5 minutes or until the clams start to open.
Remove lid and add the heavy cream, 1/2 teaspoon of the thyme and bring to a boil.
Season with salt and pepper and swirl in whole butter to thicken.
Place Halibut in the center of the plate. Place the clams around the halibut.
Stain sauce over the Halibut and Clams. Sprinkle with remaining chopped thyme.
Garnish with thyme sprig, chopped parsley.

To make the Parmesan Crust
Blend all the ingredients in a food processor until smooth.

In a saucepan of rapidly boiling salted water, cook the green beans for 4 minutes. Drain immediately, and rinse under abundant cold water until the beans stop steaming. Shake to remove excess water; then spread on a double thickness of paper towels to dry briefly. Cut into 1 1/2-inch lengths.
In a large bowl, combine the beans, tomatoes, onion, and 1/2 cup vinaigrette. Toss until evenly coated, adding the remaining vinaigrette only if necessary. Mound on chilled salad plates. Crumble an equal amount of the bacon over each salad, and scatter with a few pieces of the shrimp.  Serve at once.

Mix mushrooms together and cook in a hot sauté pan with blended oil and whole butter. Season with Salt, Pepper (pepper mill), Montreal Seasoning

Coat the tuna loin with black and white sesame seeds, sear to rare.
Cool.
Roll in film individually. Place in marinade.

Place seaweed salad in the center of the plate.
Slice the tuna thin (5-6 pieces).
Place the tuna around the greens.
Drizzle with soy vinaigrette or peanut cilantro vinaigrette.
Garnish the plate with a dollop of wasabi and a few slivers of pickled ginger and finely diced red pepper.

To make the Shrimp Bruno
Flour shrimp, dip in egg wash.
Heat the salad oil in pan.
Place the shrimp in the hot oil.
Sauté until golden brown, add chopped garlic continue to sauté.
Drain excess oil and garlic.
Add lemon, white wine, let reduce.
Add mustard and chicken stock.
Add whole butter to create sauce.
Line shrimp on plate.
Strain sauce on top of shrimp

To make the Broiled Crab Cakes
Heat a sauté pan, add butter and heat.
Add celery and onions, sauté until tender, drain and refrigerate.
Open crabmeat into a large lexan, remove shells being careful not to break up the lumps.
Add diced bread, red pepper and the chilled vegetable mixture to the crab.
Gently toss until all ingredients are combined.
Using a number 10 scoop, scoop the mixture into 3 1/2 4 ounces portions.                              

To make the Crab Cake Dressing
Place onto half sheet trays, cover and refrigerate.
Whip all ingredients together in a mixer.
Place in a bucket and wrap well.
Refrigerate until needed.

Heat butter and heavy cream in a sauté pan to a simmer.
Add cooked potatoes, season with salt, pepper and thyme and stir until blended and hot throughout.
Add 1/4 cup of parmesan cheese and 1/4 cup of Gouda cheese and stir until mixed well.
Transfer to a creamed spinach boat and top with remaining parmesan cheese (1/4 cup) and cheddar cheese.
Place under cheese, melted until golden brown