Steak and Crab with Hollandaise (Omaha Filet Oskar)

Brother Sebastian's in Omaha serves up this decadent crab and hollandaise-draped riff on surf and turf.

2 cups + 3 Tbsp. unsalted butter
4 egg yolks
1½ tsp. red wine vinegar
¼ tsp. ground cayenne pepper
2 Tbsp. Canola oil
4 filet mignon steaks (about 6 oz each)
sea salt
black pepper, finely ground
8 oz jumbo lump crabmeat, picked over for shell pieces
1 bunch asparagus, trimmed and steamed

Garnish:
finely chopped parsley
cayenne pepper

To Serve:
sautéed green beans
baked potatoes

Heat 2 cups butter in a 2 qt saucepan over medium-low heat. Skim and discard film from surface. Pour clarified butter from pan into a bowl, leaving milky sediment behind. Fill a 4 qt saucepan with 2" of water; bring to a simmer over medium heat and rest a heatproof bowl over pan. Add egg yolks, vinegar, cayenne, and 1 tsp. water to the bowl; cook, whisking constantly, until a thick sauce has formed, 4-5 minutes. Slowly whisk in clarified butter to make a smooth hollandaise; keep sauce warm.

Heat 1 Tbsp. butter with oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper and add to skillet; cook, flipping once, until browned and cooked to desired doneness, 4-5 minutes for medium rare; keep warm.

Wipe out skillet and melt remaining butter over medium heat. Add crab; cook until warmed, 1-2 minutes. To serve, divide steaks among plates; top with crabmeat and asparagus. Spoon hollandaise over top; garnish with cayenne and parsley. Serve with green beans and baked potatoes, if you like.

Makes 4 servings.