Tomahawk Steak with Hollandaise Sauce and Crab

The tomahawk cut is actually a ribeye steak left connected to the bone. In terms of optics, it’s a real showpiece, resembling the shape of an ax. But anyone who knows the phrase “tender at the bone” knows the real reason the bone is left in: it tastes magnificent.
Prep Time
20 mins
Cook Time
40 mins

Tomahawk Steak

  •  1 tomahawk rib-eye steak, about 2-inches thick
  •  Kosher salt
  •  freshly ground pepper
  •  1 Tablespoon vegetable oil
  •  1 Tablespoon Danish Creamery butter

Hollandaise Sauce and Crab

  •  2 egg yolks
  •  1 Tablespoon lemon juice
  •  Kosher salt
  •  freshly ground black pepper
  •  6 Tablespoon Danish salted butter, divided
  •  3 ounces lump crab meat
  •  1 teaspoon minced chives, plus more for garnish
  •  1 Tablespoon plus 1 teaspoon lemon juice, divided

Tomahawk Steak

  • Remove your steak from the refrigerator and allow it to warm up slightly to room temperature for about an hour.
  • Preheat oven to 250°F. Line a rimmed baking sheet with foil and place a wire rack over top. Pat steak dry and season all over with kosher salt and black pepper; place on prepared rack. Place in the oven and cook until an instant-read thermometer registers 115°F for medium-rare, 125°F for medium, or 135°F for medium-well, 40-55 minutes.
  • When steak is close to reaching desired doneness, heat oil in a large cast-iron pan over high heat.
  • Add steak and butter and cook for 2-3 minutes, until a deep brown crust is formed. Flip steak and cook another 2-3 minutes, or until internal temperature is 125°F for medium rare, 135°F for medium, or 145°F for medium-well.
  • Transfer to a platter to tent loosely with foil to rest for 10 minutes.
  • To serve, pile warm crab meat on top of tomahawk steak and drizzle with hollandaise sauce.

Hollandaise Sauce and Crab

  • Combine the egg yolks, lemon juice, pinch of salt and pepper in a glass measuring cup. Blend with an immersion blender until thick, frothy and lightened in color, about 30 seconds.
  • Melt 5 tablespoons of butter, covered in the microwave or in a small pot on the stove, until very hot.
  • With the immersion blender running, slowly stream the hot butter into the egg yolks until it’s fully combined. Blend a few extra seconds to make sure the sauce is thick and the butter is fully blended in. Taste and adjust seasoning if needed; set aside while you warm the crab.
  • Melt remaining tablespoon butter in a small skillet over medium heat. Add crab meat and a pinch of salt and cook a minute, until warmed through. Stir in chives.

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