Founder Trio Recipe

Bring steaks to temperature

Remove the three 3‑oz filets from refrigeration 30–45 minutes before cooking so they reach near room temperature for even cooking.

Pat filets dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper.

Preheat oven to 400°F (204°C). Heat a heavy skillet (cast iron preferred) over medium‑high heat until very hot. Add 1 tbsp neutral oil and 2 tbsp unsalted butter; swirl to coat.

Sear filets 90 seconds to 2 minutes per side until a deep brown crust forms; also sear the edges for 20–30 seconds. Do not fully cook through on the stovetop.

Transfer skillet with filets to preheated oven. Roast for 4–6 minutes for medium‑rare (internal temp 125–130°F / 52–54°C). Remove filets to a warm plate and tent loosely with foil to rest while preparing toppings and sauce (rest 5–7 minutes).

In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add 1 tbsp finely minced shallot and sauté until translucent, about 1–2 minutes, without browning.

Deglaze pan with 2 tbsp dry white wine; simmer until nearly evaporated (about 1 minute).

Add 1 cup heavy cream and bring to a gentle simmer. Reduce heat to medium‑low and simmer, stirring occasionally, until the cream reduces and thickens slightly to a spoon‑coating consistency, about 6–8 minutes (reduce to roughly 3/4 cup).

Gently fold in 4 oz lump crabmeat and warm through for 1–2 minutes—do not overcook the crab. Stir in 1 tsp fresh lemon juice, 1 tsp sea salt, 1 tsp white pepper, and 1 tbsp chopped chives. Taste and adjust seasoning. Keep warm (very low heat) until plating.

While filets rest, combine 2 oz crumbled blue cheese, 2 tbsp panko, 1 tbsp melted butter, 1 tsp chopped parsley and 1 tsp freshly ground black pepper in a small bowl until crumbly but slightly cohesive.

Preheat broiler to high with rack about 6 inches from heat. Place the rested filets on a rimmed sheet pan or ovenproof plate. Divide the blue cheese mixture evenly among three filets, gently pressing to form a small crust on top of one of the filets (reserve the other two crusts for their respective steaks).

Broil for 1–2 minutes until the cheese softens and the panko turns golden—watch closely to prevent burning. Remove and let rest 1–2 minutes before serving.

In a small saucepan over medium heat, melt any pan juices from the steaks (or 1 tsp butter) and add 1 tbsp minced shallot; sauté 1–2 minutes until translucent.

Add 2 tbsp red wine and 1 tsp red wine vinegar; simmer until reduced by half, about 1–2 minutes.

Stir in 1 cup beef demi‑glace and 3 oz raspberries. Bring to a gentle simmer and reduce slightly, about 4–6 minutes, pressing berries with the back of a spoon to release seeds and color.

Strain the sauce through a fine mesh sieve into a clean pan to remove seeds and shallot solids, pressing to extract flavor. Return strained sauce to low heat.

Whisk in 1 tbsp cold cubed unsalted butter to finish the sauce and add shine. Taste and add up to 1 tsp sugar if raspberries are too tart, and 1/4 tsp sea salt to season. Keep warm until plating.

Place the three filets on warmed plates: top one filet with a generous spoonful of the crab & cream reduction, top the second with the blue cheese crust (prepared under broiler), and place the third filet plain or with a small pat of butter as desired.

Spoon the warm raspberry demi‑glace around and lightly over each filet (do not drown the blue cheese crust—apply sauce to the plate and lightly spoon onto the sides).

Sprinkle a pinch of flaky sea salt over each steak and garnish with microgreens or chopped chives. Serve immediately.