To make the Strip Steak
Pull the steak out of the cooler 1/2 hour prior to cooking.
In a sauté pan over a medium heat, add the whole butter and heat until butter turns from pale to brown. Add the crabmeat and sage leaves, toss, drain excess butter and hold.
Season both sides of the steak with kosher salt and oil.
Sear the steak on both sides in a sauté pan until golden brown.
Top with crabmeat and finish in the oven (350 degrees) to the desired temperature. (4-5 minutes for med-rare.)
Warm the asparagus spears in boiling water.
Place the steak in the center of the plate and drizzle with clarified butter. Top with warm asparagus and top with the hollandaise sauce.

To make the Hollandaise Sauce
In a sauté pan, add the vinegar, wine and peppercorn and reduce until almost gone. Add the water, strain, and cool the reduction.
Add the reduction to the egg yolks in a stainless steel bowl and consistently whip over simmering water until the yolks ribbon and triple in volume.
Gradually add the warm clarified butter, whipping constantly.
Add the lemon juice, tabasco, salt and pepper.
Strain the sauce through a cheesecloth if necessary.

Season the Halibut with 1 ounce of olive oil, salt and pepper and coat with parmesan crust.
In a non-stick sauté pan, heat 2 ounces of olive oil and 1 tablespoon of butter over a medium heat.
Sear the Halibut skin side up until golden brown.
Turn and cook the other side until golden brown. Remove from the pan and put on a sizzle plate and place in 400 degree over for 5 minutes.
In the sauté pan, add the shallots, clams, juice of 1 lemon, white wine and clam juice.
Bring to a simmer and cover for 3-5 minutes or until the clams start to open.
Remove lid and add the heavy cream, 1/2 teaspoon of the thyme and bring to a boil.
Season with salt and pepper and swirl in whole butter to thicken.
Place Halibut in the center of the plate. Place the clams around the halibut.
Stain sauce over the Halibut and Clams. Sprinkle with remaining chopped thyme.
Garnish with thyme sprig, chopped parsley.

To make the Parmesan Crust
Blend all the ingredients in a food processor until smooth.