Preheat your grill for direct cooking around medium high heat (375F)

Add a steel skillet to your grill along with some butter. Let that melt, then add your shallots to brown for 2-3 minutes. Next, add your white wine vinegar. Let the shallots and vinegar simmer until they are reduced by half (around 7-8 minutes). As they are simmering, add another skillet with the 1 cup of butter to gently melt. Stir both the butter and the shallots occasionally to prevent burning. Let the butter melt until it becomes foamy on top.

When the butter and shallots are ready, set up your food processor. First, add the shallots in vinegar, egg yolks, salt, pepper, tarragon leaves and lemon juice. Blend until smooth. Next, add half of the butter and blend until smooth. The sauce should begin to thicken. Finally, add the last half of the butter and blend until smooth. When the sauce is done, place it in a serving dish and keep warm. (Tip: To keep it warm, keep your oven on at 140F. Anything over 160F will make the sauce “cook,” and you will have to start all over!)

Reheat your fire to a high temperature around 400F for direct cooking.

Season your steaks with oil, salt and pepper. Add them to the grill and cook for 4-4.5 minutes per side until they are 120F internal for medium-rare. As the steaks cook, add your asparagus to the grill and season with oil, salt, pepper and red chili flakes. Cook for about 5 minutes until charred and dark green. Finally, add a skillet to the grill and melt some butter. Add the crab meat into the skillet along with salt and pepper to cook for 2-3 minutes to warm up. When everything is done, pull it off to rest for 3-4 minutes.

Serve your dish with a base layer of asparagus followed by the steak, topped with crab meat and lathered in 2 tbsp of the sauce. Eat and enjoy!