Crab Legs, Tomahawk Steaks with Chimichurri, and Potatoes au Gratin

S5 E22 | Oz The Mentalist’s Mind Games Make Bert Cry | Something's Burning

Oz the Mentalist swings by the kitchen — and it does not disappoint. My sister, Kottie, her podcast partner Sam, and their sons are all wowed by the mind games... and the crab legs. We also throw down on tomahawk steaks, chimichurri, and an insanely good potato gratin.

Garlic Butter Crab Legs

Ingredients:

  • 2 pounds crab legs
  • 1 stick unsalted butter
  • 2 garlic cloves, crushed or grated
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley
  • Salt to taste
  • ½ teaspoon red chili flakes (optional)

Steps:

  1. Preheat oven to 425°F. Rinse crab legs under cold water, then crack slightly using the back of a knife.
  2. Place crab legs on a baking sheet and roast for about 10 minutes.
  3. In a skillet over medium heat, melt butter with garlic, salt, lemon juice, and chili flakes (if using). Stir in parsley.
  4. Serve crab legs hot with dipping butter sauce on the side.

Tomahawk Steak with Chimichurri

Steak:

  • 1 (2½–3 lb) tomahawk steak
  • Salt and pepper

Chimichurri:

  • ½ cup parsley
  • ¼ cup cilantro
  • 1 tablespoon dried oregano
  • 3 tablespoons red wine vinegar
  • ½ cup olive oil
  • ¼ shallot, finely diced
  • 3 garlic cloves, chopped
  • ½ teaspoon red pepper flakes
  • Salt to taste

Steps:

  1. Remove tomahawk from fridge 45 minutes before cooking to come to room temperature.
  2. To make chimichurri, add all ingredients to a blender or food processor and pulse until well combined.
  3. Preheat oven to 425°F. Season steak with salt and pepper, then cook to desired doneness. Let rest before slicing.
  4. Serve steak sliced with chimichurri on top or on the side.

Caramelized Onion Potatoes au Gratin

  • 4 tablespoons unsalted butter (divided)
  • 2 sweet yellow onions, thinly sliced
  • 1 teaspoon sugar
  • 4–5 large russet potatoes, peeled and sliced 1/8” thick
  • 2½ cups heavy cream
  • 1½ cups half and half
  • 3 garlic cloves, grated
  • 2–3 sprigs fresh thyme
  • 2 bay leaves
  • Pinch of nutmeg
  • 6 oz shredded gruyere cheese
  • Kosher salt
  • Ground pepper

Steps:

  1. In a skillet, melt 2 tablespoons butter over medium-low heat. Add onions, season with salt and pepper, and cook until golden. Sprinkle sugar and continue cooking until deeply caramelized. Set aside.
  2. In a pot, combine cream, half and half, garlic, thyme, bay leaves, and nutmeg. Season with salt and pepper.
  3. Add potatoes to the pot and simmer gently for 15 minutes until tender. Adjust seasoning to taste. Let rest 10 minutes off heat.
  4. In a baking dish, layer potatoes with caramelized onions and top with shredded gruyere. Bake at 375°F until golden and bubbly, about 30 minutes.
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