- 3 egg yolks
- ¼ Tsp dry mustard
- ½ cup melted butter
- 3 Tbsp lemon juice
- pinch of salt
- dab of white butter
- 9oz. Ribeye steak
- 3 asparagus spears
- 1 crab leg
Whisk egg yolks, mustard, lemon juice, salt & pepper together and gradually add melted butter, whisking constantly.
Cook over medium heat for 1-2 minutes, whisking constantly until sauce thickens.
BBQ Steak on medium high grill for 4-6 minutes a side or to desired doneness.
Wrap crab legs in foil and BBQ on medium for 10 minutes. Grill longer if crab legs are frozen. Shell and remove crab meat.
Grill asparagus on medium for 2-3 minutes.
Place crab and asparagus on steak then top with hollandaise