In a medium bowl, whisk together mayonnaise, chives, mustard, Worcestershire sauce, hot sauce, Old Bay seasoning, black pepper, onion powder, and lemon juice. Gently fold the crab meat into mayonnaise mixture.

Carefully fold 1/2 cup Italian breadcrumbs into lump crab meat and form mixture into 3 crab cakes. Gently dredge crab cakes on both sides in 1/4 cup Italian breadcrumb; place formed crab cakes in refrigerator for 10 minutes to allow them to firm up.

In a medium cast-iron pan, add oil and butter and bring to medium heat. When butter is melted, remove crab cakes from refrigerator and cook until golden brown and warmed through, about 4 to 5 minutes per side.

In a medium-sized stainless-steel bowl, place egg yolks, vinegar, harissa paste, chives, and Worcestershire sauce and whisk rapidly until yolks begin to thicken, about 1 minute.

Place bowl over small pot of slow-boiling water and continue to whisk until it starts to emulsify and become sauce-like; alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling, about 60 to 90 seconds total.

Once eggs start to become ribbony and fluffy, slowly add melted butter while continuously whisking, again alternating whisking on and off heat every 30 seconds, about 60 to 90 seconds total.

Once all melted butter is incorporated, continue to whisk until desired sauce-like consistency; season to taste with salt and pepper. If hollandaise is too thick, add warm water one tablespoon at a time until desired consistency is achieved.

Fill a medium-sized sauce pot with 4” water, add vinegar, and bring to a boil.

Place a small sieve over a small bowl. Crack one egg at a time over the sieve, lightly shake the sieve, and place the egg in a ramekin; repeat this process for all eggs.

Chef’s Tip: Doing this allows the loose egg whites to separate, allowing for a better presentation.

Reduce boiling water to low heat, place eggs in water, and cook for 3 minutes uncovered.

Using a slotted spoon, remove eggs from water and place on a paper towel-lined plate.

Thaw steaks in refrigerator overnight; remove from refrigerator and pat dry with paper towels.

Liberally season with salt and pepper on both sides and allow to come to room temperature on the counter, about 15 to 20 minutes.

Add grapeseed oil to cast-iron pan and bring to medium-high heat; sear steaks for 3 minutes on one side, add butter, rosemary, thyme, and garlic, then flip steaks and baste for 30 seconds. Cook for an additional 3 minutes for medium-rare doneness. For a different desired cooking doneness, refer to the Omaha Steaks cooking chart.

Rest steak for 6 minutes before serving.

Assembly: Place one-half of toasted English muffin on a plate, then top, in this order, with 1 ribeye crown steak, 1 crab cake, and 1 poached egg, then drizzle about 2 tablespoons of pepper-chive hollandaise sauce on top of egg and garnish with about 1 teaspoon finely minced chives.