Tomahawk Steak with Hollandaise Sauce and Crab

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.