Steak Oscar
Steak Oscar is a wonderful dish that brings together a juicy, tender steak topped with rich crab meat, creamy hollandaise sauce, and tender asparagus. It’s a flavorful combination that feels…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Steak Oscar is a wonderful dish that brings together a juicy, tender steak topped with rich crab meat, creamy hollandaise sauce, and tender asparagus. It’s a flavorful combination that feels fancy but is actually pretty simple to make. The mix of beef, seafood, and smooth sauce creates a perfect balance of textures and tastes that many people love.
I really enjoy making Steak Oscar when I want to impress guests or treat myself to a special dinner. The way the warm crab sits on top of the steak, all covered in that buttery hollandaise, just feels so satisfying. My tip is to use good quality crab meat and a fresh hollandaise sauce to really make the dish shine.
Serving this with some roasted potatoes or a fresh salad makes for a complete meal that feels extra special. I often think of Steak Oscar as the kind of dish that’s great for celebrations or relaxing weekends when you want something a little different but still comforting. It’s one of those meals that looks fancy but tastes like a warm hug on a plate.
Key Ingredients & Substitutions
Filet Mignon: This tender cut shines in Steak Oscar. If you prefer a bolder flavor, try ribeye or sirloin steaks. Just adjust cooking times since they vary in thickness and fat.
Crab Meat: Lump crab gives a sweet, delicate seafood flavor. If fresh crab isn’t available, use canned crab or cooked lobster meat instead for a similar feel.
Asparagus: Classic with Steak Oscar, asparagus adds a nice crisp freshness. You can swap it with green beans or broccolini if preferred.
Hollandaise Sauce: Made from egg yolks, butter, and lemon juice—it’s rich and creamy. For a quicker version, try using store-bought hollandaise or a simple béarnaise sauce.
How Can You Master the Hollandaise Sauce Without It Breaking?
Hollandaise can be tricky since it’s an emulsion. To keep it smooth and creamy:
- Use a double boiler and keep the heat low; avoid direct high heat that cooks eggs too fast.
- Whisk continuously while slowly adding warm melted butter; this helps the sauce thicken evenly.
- If it gets too thick, add a little warm water or cream to loosen it slightly.
- If it starts to separate, whisk in a teaspoon of cold water to bring it back together.
Practice makes perfect with hollandaise. Don’t rush the process and keep your ingredients at the right temperature.
Equipment You’ll Need
- Cast iron skillet – great for searing steaks evenly and retaining heat well.
- Small saucepan – perfect for making hollandaise sauce gently over simmering water.
- Whisk – helps you blend the hollandaise sauce smoothly without lumps.
- Slotted spoon – useful for blanching and removing asparagus from boiling water quickly.
- Tongs – makes flipping steaks easy and safe without piercing the meat.
Flavor Variations & Add-Ins
- Swap crab meat with cooked lobster for a different seafood twist that’s just as rich.
- Add sautéed mushrooms on top for earthiness that pairs well with the beef.
- Use béarnaise sauce instead of hollandaise for a tangy, herb-flavored sauce.
- Try replacing asparagus with steamed broccolini or green beans for a fresh crunch.
How to Make Steak Oscar?
Ingredients You’ll Need:
For The Steaks and Asparagus:
- 2 (6-8 oz) beef filet mignon steaks, about 1.5 to 2 inches thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 cup asparagus spears, trimmed and blanched
For The Crab Topping and Hollandaise Sauce:
- 6 ounces lump crab meat, picked over for shells
- 2 egg yolks
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter, melted and kept warm
- 1 tablespoon shallots, finely minced
- 1 tablespoon chopped fresh tarragon or parsley (optional)
- Pinch of cayenne pepper or white pepper (optional)
- 2 tablespoons heavy cream (optional, for hollandaise variation)
- 1 teaspoon water (optional, for hollandaise)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook the steaks and asparagus, plus around 5 to 10 minutes to make the hollandaise sauce. Overall, you’ll spend about 20 minutes from start to finish for a delicious Steak Oscar meal.
Step-by-Step Instructions:
1. Prepare and Cook the Steaks:
First, pat your filet mignon steaks dry with a paper towel, then sprinkle salt and fresh pepper evenly on both sides. Heat a heavy skillet (like a cast iron) over medium-high heat. Add 1 tablespoon of butter and let it melt. Place the steaks into the skillet and sear them for about 3 to 4 minutes on each side for a lovely medium-rare. During the last minute, spoon some melted butter over the top to keep them juicy. When done, take the steaks off the heat, cover loosely with foil, and let them rest.
2. Blanch the Asparagus:
While the steaks rest, quickly cook the asparagus. Bring a pot of salted water to a boil, then add the asparagus spears and cook for 2 to 3 minutes until they’re just tender. Drain them and immediately put them in ice water to keep their bright green color crisp and fresh. Set aside.
3. Make the Hollandaise Sauce:
Fill a small saucepan with about an inch of water and bring it to a gentle simmer. In a heatproof bowl or double boiler, whisk together the egg yolks, lemon juice, minced shallots, and a pinch of cayenne or white pepper. Hold this bowl over the simmering water without letting the water touch it. Whisk continuously until the mixture thickens slightly, about 2 to 3 minutes. Remove from heat and slowly pour in the warm melted butter while whisking constantly. If the sauce gets too thick, whisk in a little water or cream to loosen it gently. Stir in fresh tarragon or parsley if you like, and keep the sauce warm until ready to use.
4. Assemble and Serve:
Place the blanched asparagus on your plates. Put the rested filet mignon steaks on top. Pile generous spoonfuls of lump crab meat over the steaks. Finally, drizzle warm hollandaise sauce all over the crab and steak, letting it cascade onto the asparagus and plate. Garnish with a little fresh herb or paprika if you like. Serve right away and enjoy your elegant Steak Oscar!
Can I Use Frozen Crab Meat for Steak Oscar?
Yes! Just make sure to fully thaw the crab meat in the refrigerator overnight and drain any excess moisture before using. This helps keep the topping fresh and prevents watery sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, but add a splash of cream or butter to refresh the hollandaise sauce as it can thicken when cooled.
Can I Make Hollandaise Sauce Ahead of Time?
You can prepare hollandaise sauce up to a few hours before serving. Keep it warm by placing the bowl in a pan of warm water and whisk occasionally to prevent skin from forming. Avoid overheating or refrigerating it.
What Can I Substitute for Asparagus?
Green beans, broccolini, or steamed spinach all work beautifully as alternatives to asparagus and pair well with the flavors of Steak Oscar.