Beef

Smoked Tomahawk Oscar with Chipotle Hollandaise

Prep Time: 30 min

Cook Time: 2 hrs, 30 min

Difficulty: Intermediate

Two-time Emmy Winner and Celebrity Chef Ryan Scott created this phenomenal masterpiece just for your recteq wood pellet grill. Anytime you want an impressive main course that will taste as good as it looks, go with this incredible dish!

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.