One 1-pound hanger steak, thin membrane, fat, silver skin and center tendon removed, cut into 6 pieces
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme
3 cloves garlic, smashed
1 shallot, sliced
1 cup milk
4 ounces stale bread
Vegetable oil, for sauteing
1 cup shiitake mushrooms, small dice
2 shallots, diced
1/2 cup roasted red peppers, diced
1/4 cup green onions
1 cup heavy cream
4 ounces cream cheese
8 ounces crab claw meat, picked clean
8 ounces jumbo lump crab meat, picked clean
1 1/2 cups panko breadcrumbs
Kosher salt and freshly ground pepper
1 cup red wine vinegar
1 cup white wine
3 sprigs fresh tarragon, stems separated, plus 2 tablespoons chopped leaves
2 shallots, thinly sliced
1 cup clarified butter
1 tablespoon salt
2 egg yolks
1 tablespoon smoked paprika
2 tablespoons vegetable oil, for cooking crab cakes
Steak sauce, for serving
You can use only claw meat or only lump crab meat for the crab cakes, if desired.
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