How to Make Steak Oscar: The Ultimate Steakhouse Classic at Home
Indulge in a luxurious surf-and-turf entree made entirely in your own kitchen.
Among steakhouse classics, Steak Oscar stands out for its bold flavors, luscious textures, and iconic presentation. This legendary dish features a perfectly cooked steak, topped with tender crab, asparagus, and a rich, buttery sauce—either Hollandaise or Béarnaise. With the right technique, you can recreate the luxury of a premium steakhouse in your own kitchen.
Why You’ll Love Steak Oscar
- Layered flavors: Juicy steak, delicate crab, earthy asparagus, and creamy sauce create a symphony of taste and texture.
- Show-stopping presentation: Steak Oscar looks as stunning as it tastes—ideal for a romantic dinner, special occasions, or an indulgent treat.
- Restaurant-worthy at home: With a few pro tips, you can make this impressive dish using common ingredients and home-friendly methods.
What is Steak Oscar?
Steak Oscar is a plated dish that traditionally consists of:
- Seared steak (commonly filet mignon, but any tender cut works)
- Crab meat (typically lump or Dungeness crab)
- Cooked asparagus
- Rich sauce, often Béarnaise or Hollandaise
This combination creates a luxurious, multi-layered entrée popularized in fine American steakhouses and linked to Oscar II, former king of Sweden, who adored the pairing of beef, asparagus, and seafood.
Steak Oscar Ingredients
For the Steak:
- 4 filet mignon steaks (or preferred tender steak cuts)
- Kosher salt and freshly ground black pepper
- 2 tablespoons high-heat oil (like canola or vegetable)
- 2-3 tablespoons unsalted butter
- 2 garlic cloves, lightly crushed
- 2 sprigs fresh rosemary or thyme (optional, for basting)
For the Toppings:
- 8–12 spears fresh asparagus, woody ends trimmed
- 1 cup lump crab meat (Dungeness, blue crab, or equivalent), picked over for shells
- 1 tablespoon butter (for gently warming the crab)
- Lemon juice, salt, and pepper (optional, for seasoning crab and asparagus)
For the Sauce:
- 1 cup (Hollandaise or Béarnaise sauce). Classic Steak Oscar opts for Béarnaise, but Hollandaise is a delicious and quicker option.
Béarnaise Sauce (Classic)
- 3 egg yolks
- 1/2 cup unsalted butter, melted and warm
- 1 tablespoon tarragon vinegar (or white wine vinegar with tarragon)
- 1 tablespoon minced shallot
- 1 teaspoon chopped fresh tarragon
- 1/2 teaspoon lemon juice
- Salt and white pepper, to taste
Or Hollandaise Sauce (Quick Blender Variation):
- 3 egg yolks
- 1/2 cup hot melted butter
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard (optional for extra flavor)
- Salt and cayenne pepper, to taste
Step-by-Step Instructions
1. Prep and Cook the Asparagus
- Preheat your oven to 450°F (230°C), or prepare a pot of simmering water.
- Arrange asparagus on a sheet pan; drizzle with oil and sprinkle with salt and pepper.
- Roast for 8–10 minutes until just tender, or steam/simmer 2–3 minutes; set aside.
2. Warm the Crab Meat
- Place crabmeat and 1 tablespoon butter in a small skillet.
- Warm over medium-low heat, stirring very gently to avoid breaking up lumps.
- Finish with lemon juice and a pinch of salt if desired. Keep warm.
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3. Make the Béarnaise or Hollandaise Sauce
Béarnaise (Classic Method):
- In a small saucepan, combine vinegar, shallots, and tarragon. Simmer until reduced by half.
- Strain reduction into a heatproof bowl. Whisk in egg yolks.
- Set bowl over simmering water and whisk until yolks are thickened (do not overheat).
- Slowly whisk in warm butter until smooth and emulsified.
- Stir in lemon juice and season with salt and pepper.
Hollandaise (Blender Variation):
- Add yolks, lemon juice, and Dijon to the blender. Blend until pale.
- With blender running, slowly drizzle in hot melted butter until fully incorporated and creamy.
- Season with salt and cayenne; keep warm.
4. Sear and Baste the Steak
- Pat steaks dry. Season all sides with kosher salt and black pepper.
- Heat a heavy skillet (cast iron preferred) over high heat; add oil and let it shimmer.
- Add steaks and sear 2–3 minutes per side until deeply browned.
- Lower heat to medium. Add butter, garlic, and herbs to the pan.
- Baste steaks by tilting pan and spooning hot butter over the meat repeatedly for 1–2 minutes.
- Finish thick steaks in the oven for 4–7 more minutes, until an instant-read thermometer registers 130°F (54°C) for medium-rare.
- Transfer steaks to a plate and let rest 5–10 minutes tented with foil.
5. Assemble Your Steak Oscar
- Place rested steak in the center of each plate.
- Arrange 2–3 asparagus spears atop each steak.
- Spoon generous mounds of warm crab over asparagus.
- Drizzle the entire stack with Béarnaise or Hollandaise sauce.
- Garnish with extra tarragon or chives if desired.
Tips, Techniques, and Variations
- Steak Choice: Filet mignon is traditional for its tenderness, but New York strip or ribeye work beautifully and offer more beefy flavor.
- Crab Quality: Use fresh or pasteurized lump crab meat for the best results. Avoid imitation crab.
- Vegetable: Asparagus is the classic, but you can use broccolini or baby carrots as an alternative.
- Cheater’s Sauce: Don’t be afraid to use a blender for quicker, fail-proof Hollandaise if Béarnaise feels intimidating.
- Make Ahead: Béarnaise or Hollandaise can be kept warm for up to an hour in a thermos or double boiler. Warm the crab and asparagus just before serving to preserve freshness.
- Add-ons: Some variations include a fried egg (for Steak Oscar Benedict) or swap out the crab for lobster for a truly decadent twist.
Frequently Asked Questions (FAQs)
What steak is best for Steak Oscar?
Filet mignon is classic because of its ultra-tender texture, but New York strip, ribeye, and even sirloin can be used. The key is a steak that cooks evenly and can stand up to the rich toppings.
Can I use a different seafood?
Yes. While lump crab is standard, lobster meat or even shrimp can be substituted for an equally luxurious result.
What sauce should I use?
Béarnaise is traditional, but Hollandaise is a common and easier choice. In both cases, the rich, buttery, lemon- or tarragon-scented sauce ties the whole dish together.
How do I prevent my sauce from breaking?
Keep your heat low and whisk constantly. If it separates, try whisking in a small splash of hot water. A blender method is more forgiving for Hollandaise.
Can Steak Oscar be made ahead?
You can prep and cook the sauce, as well as blanch the asparagus, ahead of time. Sear the steak and warm the crab just before serving for best results.
Serving and Presentation Suggestions
- Pair with a bold red wine, like Cabernet Sauvignon or Bordeaux, to match the dish’s richness.
- Serve with classic steakhouse sides such as creamy mashed potatoes, roasted potatoes, or a simple green salad.
- Garnish with minced chives, extra herbs, or a twist of lemon zest for a hint of color.
- For ultimate impact, stack the dish neatly and serve with extra sauce on the side.
Nutrition Facts (Approximate, per serving)
| Nutrient | Amount |
|---|---|
| Calories | 670 kcal |
| Protein | 46 g |
| Fat | 49 g |
| Carbohydrates | 6 g |
| Cholesterol | 270 mg |
| Sodium | 690 mg |
Nutrition may vary based on steak cut, exact portions, and sauce quantity.
Classic Steak Oscar Recipe
Ingredients:
- 4 filet mignon or strip steaks
- 1 tablespoon canola oil
- Kosher salt and black pepper
- 16 fresh asparagus spears
- 8 oz lump crab meat
- 2 tablespoons unsalted butter
- Béarnaise or Hollandaise sauce (see above)
Instructions:
- Bring steaks to room temperature, pat dry, season with salt and pepper.
- Preheat oven to 450°F. Sear steak in hot pan 2–3 min/side, then finish in oven to medium-rare (130°F), 4–7 minutes. Rest 5–10 minutes.
- Blanch or roast asparagus until tender-crisp. Warm crab with butter over low heat.
- Prepare Béarnaise or Hollandaise as directed.
- Assemble: steak on plate, top with asparagus, then crab, then spoon sauce generously over all. Serve immediately.
Steak Oscar: History and Origins
The dish is said to have been named after Oscar II of Sweden, who reigned from 1872 to 1907 and favored elaborate, French-inspired dishes featuring beef, asparagus, and local seafood. The steakhouse version evolved, becoming a hallmark of American fine-dining in the mid-20th century, and remains a beloved classic for its blend of land and sea flavors.
Storage, Reheating, and Make-Ahead Tips
- Steak: Best enjoyed fresh, but can be cooled and gently reheated in a low oven (300°F) for 8–10 minutes, covered with foil.
- Crab/Asparagus: Store toppings in an airtight container for up to 2 days.
- Sauce: Hollandaise/Béarnaise can be held warm for 1 hour; avoid reheating in a microwave as it may split.
- For meal prep, cook components individually and assemble just before serving.
FAQs
Q: What’s the key technique for juicy steak?
A: Sear over high heat to build a crust, then finish in the oven as needed. Resting the steak after cooking ensures juices redistribute for maximum tenderness.
Q: How do I know when the steak is done?
A: For medium-rare, remove from heat at 130°F (54°C), measured with an instant-read thermometer.
Q: Can I use canned crab?
A: Yes—opt for high-quality, pasteurized lump crab for the best taste and texture. Rinse and gently pick over for shells.
Q: What sides go with Steak Oscar?
A: Creamy mashed potatoes, roasted vegetables, sautéed spinach, or a crisp salad highlight the dish’s rich flavors.
Q: Is Steak Oscar gluten-free?
A: All main components are naturally gluten-free, but check that pre-made sauces or seasonings do not contain flour or gluten additives.
Final Thoughts
Steak Oscar delivers flavor, luxury, and a sense of occasion. By mastering the key steps and assembling with care, you’ll treat yourself and your guests to a steakhouse experience that celebrates the best of surf and turf at home.
References
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