Grilled T-Bone Steak with Crab and Hollandaise

T-bone steak with crab, hollandaise, asparagus and mushrooms
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Sometimes the occasion calls for something special. Maybe it’s your anniversary, or Valentine’s Day. Maybe tonight’s the night you’re going to pop the question. When an extraordinary meal is called for, this is a recipe with which you can’t go wrong. Just the breakdown of the ingredients individually—steak, crab, hollandaise sauce—sounds like the start to an unforgettable evening.

Consider grilling asparagus and red-wine braised mushrooms to exquisitely complete your plates. Now, off to the supermarket—you’ve got some magic in the making!

Grilled T-Bone Steaks with Crab and Hollandaise

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 2 servings

Serving Size: --

Calories per serving: --

Fat per serving: --


  • 2 1-inch thick T-bone steaks
  • 1 pound Dungeness crab legs, meat removed, or 1 8-ounce container lump crab
  • meat
  • For the hollandaise sauce:
  • 2 egg yolks
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of cayenne pepper
  • 6 tablespoons butter


  1. Preheat the grill to medium high.
  2. Let the steaks come to room temperature and season liberally with salt and pepper.
  3. Warm the crab in a small skillet on low heat with 2 tablespoons butter. Reserve.
  4. To make the hollandaise sauce, add the egg yolks, lemon juice, salt, pepper and cayenne pepper to a blender and blend for 5-10 seconds.
  5. Melt the butter in a small saucepan (or in a coffee cup in the microwave) and, with the blender running, slowly stream the melted butter through the top of the lid.
  6. Taste and adjust the seasonings. The hollandaise can hold at room temperature for at least 30 minutes.
  7. Put the steaks on the grill and grill the first sides for 4-5 minutes.
  8. Flip and continuing grilling until the internal temperature is 135°F for medium rare as measured with a digital meat thermometer.
  9. Remove the steaks to a platter and loosely cover them with aluminum foil for 10 minutes.
  10. Top the steaks with some of the hollandaise and the warm crab.





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