Bistro Strip With Béarnaise Sauce and Lump Crab

Ingredients

Season steaks with salt and pepper, and drizzle with olive oil. Heat a cast iron or nonstick skillet over high heat. Place steaks in the skillet and sear for 3 to 4 minutes on each side. Transfer steaks to the oven and cook to 130°F for medium rare or 140°F for medium. Remove from the oven and cover with aluminum foil; allow to rest for 10 minutes.
While steaks are resting, steam asparagus until just fork-tender. Drizzle with olive oil, and season with salt.
Melt butter in a nonstick skillet and toss the crabmeat in butter just long enough to heat it, being careful not to break it apart.
To assemble, place steaks on serving plates. Spoon sauce over steaks, top with crabmeat and serve with asparagus.

^{Yield: 25 portions}