Beef

Smoked Tomahawk Oscar with Chipotle Hollandaise

Prep Time: 30 min

Cook Time: 2 hrs, 30 min

Difficulty: Intermediate

Instructions

Step 1: Pat dry steaks. Coat liberally with Ben's Heffer Dust on both sides and edges. Place steaks on a wire rack in the refrigerator for 2 hours. Allow steak to come to room temperature before placing into recteq.
Step 2: Preheat recteq to 225°F burning the Cherry Pellets.
Step 3: Wrap tomahawk bone in foil to avoid burning. Smoke until steak hits an internal temperature of 120°F for a reverse sear.
Step 4: Either finish steak on grill or cast iron pan on the oven to get a nice char or crust. 90 seconds on high heat per side. The direct heat should bring your steak to medium 140°F.
Step 5: While the steak is smoking, prepare your hollandaise, crab and asparagus.
Step 6: Hollandaise: melt butter in a saucepan over medium heat or in microwave. Keep covered to maintain butter's heat.
Step 7: Blend egg yolks, chipotle, Chef Greg's 4 Letter Rub, lemon juice and 1 Tablespoon hot water with an immersion blender or stand blender. Blend until combined (10-15 seconds).
Step 8: While blender is running, slowly stream in the warm butter for about 30 seconds until completely emulsified.
Step 9: When hollandaise is complete, add 1 tablespoon of butter to a heavy bottomed pan. Once butter is bubbling, add asparagus, salt and pepper to taste, and sauté until slightly soft, approximately 6 minutes. Remove from pan.
Step 10: Add remaining butter to pan, melt and add crab. Toss gently until the crab is warmed through.
Step 11: Assemble your dishes by topping steak with crab, 2 spears of asparagus and 2 tablespoons Hollandaise per steak.

Ingredients

Serving Sizes

Main

4 each Tomahawk Steaks (3 inch thick)
3 tablespoon(s) Ben's Heffer Dust
8 each Asparagus Stalks, tough ends removed
8 ounce(s) Jumbo Lump Crab Meat
2 tablespoon(s) Unsalted Butter, divided

Chipotle Hollandaise Sauce

3 each Egg Yolks (room temp)
2 teaspoon(s) Fresh Lemon Juice
1 tablespoon(s) Chipotle Peppers in Adobo Sauce, seeded and chopped
¹/₂ teaspoon(s) Chef Greg's 4 Letter Rub
1 ¹/₂ cup(s) Unsalted Butter
2 tablespoon(s) Hot Water (to thin sauce)

Tools Needed

Wire Rack
Foil
Saucepan
Blender
Skillet
Nitrile Gloves
Tongs
Medium Bowl

Step 1: Pat dry steaks. Coat liberally with Ben's Heffer Dust on both sides and edges. Place steaks on a wire rack in the refrigerator for 2 hours. Allow steak to come to room temperature before placing into recteq.
Step 2: Preheat recteq to 225°F burning the Cherry Pellets.
Step 3: Wrap tomahawk bone in foil to avoid burning. Smoke until steak hits an internal temperature of 120°F for a reverse sear.
Step 4: Either finish steak on grill or cast iron pan on the oven to get a nice char or crust. 90 seconds on high heat per side. The direct heat should bring your steak to medium 140°F.
Step 5: While the steak is smoking, prepare your hollandaise, crab and asparagus.
Step 6: Hollandaise: melt butter in a saucepan over medium heat or in microwave. Keep covered to maintain butter's heat.
Step 7: Blend egg yolks, chipotle, Chef Greg's 4 Letter Rub, lemon juice and 1 Tablespoon hot water with an immersion blender or stand blender. Blend until combined (10-15 seconds).
Step 8: While blender is running, slowly stream in the warm butter for about 30 seconds until completely emulsified.
Step 9: When hollandaise is complete, add 1 tablespoon of butter to a heavy bottomed pan. Once butter is bubbling, add asparagus, salt and pepper to taste, and sauté until slightly soft, approximately 6 minutes. Remove from pan.
Step 10: Add remaining butter to pan, melt and add crab. Toss gently until the crab is warmed through.
Step 11: Assemble your dishes by topping steak with crab, 2 spears of asparagus and 2 tablespoons Hollandaise per steak.

Chef Pairings

This delectable recipe will make a phenomenal main course. Serve it with Kung Pow Brussels Sprouts and Smoked Scalloped Potatoes and wrap up a beyond memorable meal with New York Style Cheesecake.