Danish Creamery : 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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at danishcreamery.com.
Ingredients
- 1 tomahawk rib-eye steak, about 2-inches thick
- Kosher salt
- freshly ground pepper
- 1 Tablespoon vegetable oil
- 1 Tablespoon Danish Creamery butter
- 2 egg yolks
- 1 Tablespoon lemon juice
- freshly ground black pepper
- 6 Tablespoons 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
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