Oscar Style Steak Recipe

square image of oscar style steak on a plate with a baked potato

Oscar style steak is a seared steak topped with crab, asparagus, and béarnaise sauce - and it's easier to make at home than you'd think.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 25

Resting Time 10

Total Time 45

Servings

Calories 790kcal

Author Julie

Equipment

Ingredients

2 steaks (filet, ribeye, or NY strip)
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon onion powder
3 tablespoons unsalted butter divided
½ pound asparagus ends removed
6-8 ounces crab meat (or immitation Krab)

Bearnaise Sauce

¼ cup white wine vinegar
¼ cup dry white wine (like sauv blanc or pinot grigio)
1 large shallot peeled and sliced
3 egg yolks
½ cup cold salted butter cut into small pieces
½ lemon juiced (about 1½ TBSP)
salt to taste
flat-leaf parsley finely chopped, for garnish

Instructions

Preheat oven to 350 degrees F. Pat 2 steaks dry with a paper towel and season all over with 2 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon onion powder.
Melt 2 tablespoons unsalted butter in a cast-iron skillet (or oven-safe skillet) over medium-high heat. Place the steaks in the skillet and cook for 1-2 minutes on each side to get a nice sear. Transfer the skillet to the preheated oven and cook for 6-7 minutes until the steaks reach medium-rare (125°F internal temp).
While the steaks are cooking, add 1/4 cup white wine vinegar, 1/4 cup dry white wine, and 1 large shallot to a small saucepan. Place over medium heat and bring to a roaring simmer. Cook until the liquid has reduced to 2 tablespoons. Strain the liquid to remove shallots. Set aside.
Once the steaks are done, remove them from the oven and transfer them to a plate. Cover with foil and rest for 10 minutes. Return the skillet to the oven and turn off the heat. (You're keeping it warm for later.)
Set up a double boiler (see note) to make the sauce. Add 3 egg yolks to the bowl and immediately start whisking (do not stop whisking at any point). Pour in the strained vinegar and mix.
Add one piece of the cold salted butter to the sauce at a time, waiting to add the next piece until the first is almost completely melted. The sauce should thicken and be smooth. Remove the sauce from the heat and place the bowl on a kitchen towel. Whisk in the juice of 1/2 lemon until combined. Add salt to taste. Set aside.
Carefully take the skillet out of the oven and toss in 1/2 pound asparagus along with 1 tablespoons unsalted butter. Turn the asparagus to coat in butter and pan juices. Cook for 5 to 7 minutes until tender and bright green. Season with salt and pepper to taste.
Assembly: Arrange half of the asparagus on a plate. (see note) Top with a steak and arrange 3 ounces crab meat over the steak. Whisk the sauce and then spoon a generous amount over the crab and steak. Garnish with chopped flat-leaf parsley if desired. Serve extra sauce on the side.

Notes

Asparagus will naturally break at the right spot. Start bending it in the lower half of the spear, and it will give way where it wants.
If you're using imitation crab meat, pull it apart or cut into small pieces before plating.
If you prefer your steak more done, continue to cook it in the oven until your desired temperature is reached. For medium, cook to 135°F. For medium-well, cook to 145°F. The steak's temp will continue to rise during the resting time.
If you don't have a double-boiler, place a metal or glass bowl over a saucepan of simmering water. Ensure the bowl covers the entire top of the pan to trap the steam under the bowl.
Traditionally, the asparagus is served on top of the steak, under the crab. This works fine with large cuts like ribeyes and NY strips, but I find it easier to plate the filet on top of the asparagus... and it makes for a nice presentation.
Nutritional information was calculated using filet mignon. Values will vary based on the cut of steak used.

Nutrition