June 27, 2014

Oscar Style Steak

Carnivores unite!  Today I’m showing you one of our favorite ways to gussy up a steak.  I’m talking asparagus, crab, and Bearnaise sauce to give you the best Oscar-Style Steak ever!!

Oscar-Style Steaks | White Lights on Wednesday

Now, I’m a meat lover.  I worked at a steakhouse for 5 years.  It’s actually where I met Mike.  We used to bartender together.  That being said, I know a thing or two about steak.  I crave a beautifully marbled (see: fatty) ribeye or melt-in-your-mouth filet.   Mmmmm.  Once I month I like to spoil Mike (budget allowing) and grab a couple steaks at the store.  It’s cheaper than going out to dinner, and it’s a nice treat for us.

Oscar-Style Steaks | White Lights on Wednesday

I had see these Bugers, Oscar-Style on Confections of a Foodie Bride, and planned to make them for dinner.  I told Mike the dinner plan, and he immediately said, “What about making oscar steaks?”  The things I do for love.  I grabbed a couple filets at the store instead of ground beef, some asparagus, and crab.  The meal was a HUGE success.

Oscar-Style Steaks | White Lights on Wednesday

I used Shawnda’s Bearnaise sauce recipe the first time, and was hooked.  I can’t even tell you how many times I’ve made this dish in the past year.  I’ve used filet and ribeye, both are great.  Every time I mention steak to Mike, I have to check if I’m making it regular or oscar style.  We’re at that point.  I’m just glad for some steak in my life, a completely luscious sauce, and that I got to get some more veggies in our diet.  I’m working on the veggie intake.  It doesn’t matter if you’re having a fancy holiday dinner and want to impress or just want to treat yourself,  this Filet Oscar is the dish to make!

Oscar-Style Steaks | White Lights on Wednesday

Oscar-Style Steak
 
Prep time
Cook time
Total time
 
Bearnaise Sauce from Confections of a Foodie Bride
Author:
Serves: 2
Ingredients
  • 2 steaks (your favorite cut - I like to use filet, porterhouse or boneless ribeye)
  • 1 tablespoon butter
  • Salt & pepper
  • ¼ teaspoon onion powder
  • ½ pound asparagus
  • ½ pound crab meat (or immitation Krab)
Bearnaise Sauce:
  • ¼ cup white wine vinegar
  • ¼ cup dry white wine {I use Sauvignon Blanc}
  • 1 large shallot, peeled and finely chopped
  • 3 egg yolks
  • ½ cup butter, cut into small pieces – keep cold!
  • Juice of ½ lemon
Instructions
  1. Preheat oven to 350 degrees F. Rinse asparagus. Snap asparagus ends off. Asparagus with naturally break at the right spot, so just start bending in it half-ish and it will give way where it wants. Keep the asparagus tips; set aside. If needed, pull apart your crab/Krab meat into small pieces; set aside.
  2. Pat steaks dry and season with salt and pepper to taste, and ⅛ teaspoon onion powered per steak. Melt 1 tablespoon butter in a cast iron skillet (or oven-safe skillet) over medium-high heat. Place steaks in hot skillet. Cook for 1 minute on each side to get a nice brown sear. Carefully transfer hot skillet to preheated oven. Cook for 6 to 7 minutes for medium rare. Cook longer if you like your steak more well done, but medium rare is the right way to eat a steak. {I’m getting on my soapbox for this one!}
  3. While steaks are cooking, bring white wine vinegar, white wine, and shallots to a roaring simmer over medium heat in a small saucepan. Reduce liquid to 2 tablespoons. Strain liquid to remove shallots.
  4. Using a double boiler (or a metal/glass bowl over a saucepan of simmer water), add egg yolks to bowl. Immediately start whisking, and add vinegar liquid. Don’t stop whisking while you bake this sauce! Add one piece of cold butter to the sauce. Add another piece of butter when the first piece is almost melted. Continue adding butter in this manner until all the butter is melted and the sauce is emulsified. Remove sauce from heat. Add lemon juice; whisk to combine. Add salt to taste.
  5. Once steaks are done; remove from oven. Transfer to a plate, and cover with foil. Let sit for at least 5 minutes – 10 would be better. Letting the steak rests redistributes the juices and keeps them from running all over your plate.
  6. While steaks rest, toss asparagus into the hot cast iron skillet. turn asparagus to coat in butter and pan juices. Turn occasionally to cook on all sides until done, 5 to 7 minutes. {I like my asparagus to have a good snap.}
  7. Plating: Place steaks on your plate. Top with asparagus tips, then shredded crab. Spoon sauce over top of everything. Take a bite and be transported to food nirvana!

 

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