Steak Oscar is a luxurious surf and turf dish that combines a perfectly seared steak with lump crab meat, tender asparagus, and a rich, buttery Béarnaise sauce. This recipe works beautifully because the tender, juicy beef pairs exquisitely with the sweet crab and the bright, herbal notes of the sauce, creating a balanced and elegant meal perfect for special occasions or impressive dinners.
Ingredients
- 2 ribeye or filet mignon steaks (6-8 oz each, about 1-inch thick)
- 4 oz lump crab meat, picked over for shells
- 8 asparagus spears, trimmed
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- For the Béarnaise sauce:
- 3 egg yolks
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 2 tablespoons chopped fresh tarragon, divided
- 1/2 cup unsalted butter (1 stick), melted and warm
- Salt and cayenne pepper, to taste
Instructions
- Prepare the Béarnaise sauce: In a small saucepan, combine white wine vinegar, white wine, shallots, and half the tarragon. Bring to a simmer and reduce until about 2 tablespoons of liquid remain. Strain into a heatproof bowl and let cool slightly.
- Place the bowl over a double boiler or gently simmering water. Whisk in egg yolks and whisk continuously until the mixture thickens and doubles in volume (about 3-5 minutes). Remove from heat.
- Slowly drizzle in the warm melted butter while whisking vigorously until the sauce is thick and creamy. Stir in remaining tarragon, salt, and a pinch of cayenne pepper. Keep warm, but do not overheat or it may curdle.
- Cook the asparagus: Bring a pot of salted water to a boil. Blanch asparagus for 2-3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
- Cook the steaks: Pat steaks dry and season generously with salt and pepper. Heat olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat until shimmering.
- Place steaks in the skillet and cook for about 3-4 minutes per side for medium-rare (internal temperature 130-135°F). Adjust time based on thickness and desired doneness.
- In the last minute of cooking, add the remaining tablespoon of butter and baste the steaks by spooning melted butter over them. Remove steaks from pan and let rest for 5 minutes.
- Warm the crab meat: Gently heat the lump crab meat in a small pan with a teaspoon of butter and a squeeze of lemon juice just until warm; avoid overcooking to keep it tender.
- Assemble the Steak Oscar: Place each rested steak on a plate. Top each steak with 4 asparagus spears, then a generous spoonful of warm crab meat. Drizzle Béarnaise sauce over the top.
- Serve immediately, garnished with extra tarragon or a lemon wedge if desired.
Tips
- Steak choice: Filet mignon or ribeye work best due to their tenderness and flavor. Avoid overly lean cuts like sirloin which may dry out.
- Crab meat: Use fresh or high-quality canned lump crab meat. Avoid imitation crab, as it lacks the delicate texture and flavor.
- Béarnaise sauce: Make sure your melted butter is warm, not hot, to prevent the sauce from breaking. Whisk continuously and keep the sauce warm but off direct heat.
- Resting steak: Rest your steak after cooking to redistribute juices. Cutting too soon can cause dry meat.
Serving Suggestions
Steak Oscar pairs wonderfully with classic sides like creamy mashed potatoes, roasted baby potatoes, or a light herbed risotto. For vegetables, sautéed mushrooms or a fresh green salad with a lemon vinaigrette complement the richness of the dish. A crisp, chilled Chardonnay or a light Pinot Noir enhances the flavors without overpowering the crab and Béarnaise.
Variations
While the traditional Steak Oscar features lump crab and Béarnaise, you can customize it to your taste or ingredient availability. Substitute the crab with lobster tail meat or sautéed shrimp for a different seafood twist. For the sauce, a hollandaise or lemon butter sauce can be used if Béarnaise feels too complex. Vegetables like broccolini or green beans can replace asparagus if preferred. For a lighter option, try grilling the steak and asparagus instead of pan-searing.
Storage and Reheating
Steak Oscar is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the steak and crab in a low oven (250°F) covered loosely with foil to avoid drying out, for about 10-15 minutes. Reheat the Béarnaise sauce separately over a double boiler, whisking gently to restore texture. Avoid microwave reheating as it can alter the texture of both steak and sauce.
Frequently Asked Questions
Can I use frozen crab meat for Steak Oscar?
Yes, frozen lump crab meat can be used if thawed properly in the refrigerator overnight and drained well. Make sure to remove any excess moisture to prevent the dish from becoming watery.
What is the best doneness for the steak in Steak Oscar?
Medium-rare (130-135°F internal temperature) is ideal to keep the steak juicy and tender, complementing the delicate crab and rich sauce. However, adjust based on personal preference, but avoid overcooking.
How do I prevent Béarnaise sauce from breaking?
Temperature control is key. Use warm (not hot) melted butter and whisk continuously while adding it slowly to the egg yolk base. Keep the sauce warm but off direct heat to maintain its emulsified texture.
Can I prepare any components of Steak Oscar ahead of time?
You can prepare the Béarnaise sauce in advance and gently rewarm it before serving. Steaks are best cooked fresh, but you can blanch asparagus and have crab meat ready to save time on plating.
What if I don’t have fresh tarragon for the Béarnaise sauce?
Dried tarragon can be used in a pinch, but use about one-third the amount since it’s more concentrated and less vibrant. Alternatively, fresh chervil or a small amount of fresh parsley can be substituted for a different herbal note.
Is there a vegetarian alternative to Steak Oscar?
While Steak Oscar is a meat and seafood dish by definition, you can create a vegetarian version using grilled portobello mushrooms or thick-cut eggplant steaks topped with asparagus, crab substitute (like hearts of palm or artichoke), and a vegetarian hollandaise or Béarnaise sauce made without egg yolks.
Steak Oscar with crab is a timeless combination that elevates a simple steak dinner into a gourmet experience. With careful attention to technique and quality ingredients, this dish will impress guests and satisfy any craving for surf and turf elegance.
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