Dinner Package Three Recipe

Prepare steak

Remove the 8 oz filet from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels and season all over with 1 tsp salt and 1/2 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When butter foams, add the filet and sear 2–3 minutes per side for medium-rare (internal ~125–130°F / 52–54°C), adjusting time for thickness. Add 2 tbsp unsalted butter, smashed garlic (if desired) and thyme sprigs during the last minute and spoon butter over the filet (baste). Remove to a resting plate and tent with foil for 5–8 minutes.

While steak rests, blanch asparagus: bring a pot of salted water to a boil, add 6 asparagus spears and cook 2 minutes until bright green and tender-crisp. Transfer to an ice bath for 30 seconds, then drain and pat dry. Toss with 1 tsp olive oil and a pinch of salt.

Warm 1/2 cup Hollandaise. Gently mix 1/2 cup picked jumbo lump crab meat with 1 tsp English mustard and warm briefly (do not overheat to avoid breaking crab). To assemble, place asparagus alongside the rested filet, spoon crab meat over the filet, and drizzle with Hollandaise. Serve immediately with lemon wedges.

Make the miso glaze: in a small bowl whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, 1 tsp granulated sugar and 1/2 tsp soy sauce until smooth.

Pat the 6–8 oz sea bass fillet dry. Spread a thin even layer of the miso glaze over the skinless side (or flesh side if skin-on). Cover and refrigerate for 30 minutes to 2 hours for flavor to develop (at least 30 minutes).

Preheat oven to 425°F (220°C). Heat an ovenproof skillet over medium-high heat and add 1 tsp neutral oil. Place the fish glaze-side up (skin down if present) and sear 1–2 minutes to set the glaze. Transfer skillet to oven and roast 6–8 minutes until fish flakes and reaches 135°F (57°C) or desired doneness.

Remove fish to a plate, spoon any pan juices over top, garnish with sliced scallions and 1/2 tsp toasted sesame seeds. Serve immediately.

Bring the ribeye to room temperature for 30–45 minutes. Pat dry and season generously with 1.25 tsp kosher salt and 3/4 tsp black pepper on both sides.

Preheat a heavy skillet over high heat until smoking lightly. Add 1 tbsp olive oil. Sear the ribeye 3–4 minutes on the first side without moving, then flip and sear 3–4 minutes for medium-rare (times vary by thickness). Reduce heat to medium, add 2 tbsp unsalted butter, 2 smashed garlic cloves and 2 thyme sprigs; tilt pan and baste the steak with melted butter for 1–2 minutes.

Transfer to a cutting board and rest 8–10 minutes before slicing. Serve whole or sliced, spooning any resting juices and butter over top.

Preheat broiler to high and position rack 6–8 inches from heat source. Using kitchen shears, cut down the top of the lobster shell lengthwise and pry shell open. Gently lift the meat from shell keeping the tail connected at base; rest meat on top of shell.

Mix 2 tbsp melted butter with 1 tsp lemon juice, 1/4 tsp paprika and 1/4 tsp salt. Brush butter mixture over the lobster meat.

Place lobster tails on a baking sheet and broil 6–8 minutes until opaque and firm (internal ~140–145°F / 60–63°C). Baste once halfway through. Remove from oven and brush with remaining butter. Serve immediately with lemon wedges.

Prepare the filet

Remove 6 oz filet from refrigerator 30 minutes before cooking. Pat dry and season with 3/4 tsp salt and 1/2 tsp black pepper. Heat a skillet over medium-high heat with 1 tbsp olive oil and 1 tbsp butter. Sear filet 2–3 minutes per side for medium-rare (adjust to thickness), basting with butter. Rest 5 minutes before serving.

Option A — Jumbo Lump Crab Cake

In a bowl combine 3/4 cup jumbo lump crab meat (picked of shells), 1/4 cup panko breadcrumbs, 1 tbsp mayonnaise, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 2 tsp hot sauce, 1/2 beaten egg (about 1 tbsp) and 1 tbsp chopped parsley. Gently fold to combine without breaking up lumps. Form into a 3-inch patty and chill 15–20 minutes to set.

Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Cook crab cake 3–4 minutes per side until golden and heated through. Serve crab cake alongside rested filet with lemon wedge.

Option B — Seared Sea Scallops

Pat 4 large dry-packed sea scallops very dry with paper towels. Season both sides with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tsp olive oil and 1 tbsp butter in a skillet over high heat until shimmering. Place scallops in skillet without crowding and sear undisturbed 1.5–2 minutes per side until a golden crust forms and centers are just opaque. Remove and serve alongside the rested filet.

Place one slice of prepared chocolate layer cake on dessert plate. Toss 3/4 cup mixed berries lightly with 1 tsp confectioners sugar if desired. Spoon berries to the side of the cake.

Whip 1/2 cup heavy cream with a small pinch of sugar until soft peaks form (or use prewhipped). Dollop cream next to cake and berries. Garnish with a few extra berries and serve.

Preheat oven to 325°F (160°C). In a small saucepan, warm 1 cup heavy cream with the seeds of 1/2 vanilla bean (or 1 tsp extract) until just simmering; remove from heat and let steep 10 minutes.

In a bowl whisk 3 egg yolks with 1/4 cup granulated sugar until pale. Slowly whisk the warmed cream into yolks in a thin stream to temper. Strain mixture into a jug.

Divide custard into one or two small ramekins (depending on desired portion). Place ramekins in a baking dish and add hot water to come halfway up sides. Bake 30–35 minutes until custards are set but slightly jiggly in center.

Remove ramekins, cool to room temperature, then refrigerate at least 2 hours or overnight. Before serving, sprinkle 2 tsp turbinado sugar evenly on top of custard and caramelize with a kitchen torch until golden brown and crisp. Allow caramelized sugar to harden 1–2 minutes and serve.