Steak Oscar
Steak Oscar is a classic dish that brings together a tender, juicy steak topped with rich crab meat, creamy hollandaise sauce, and often a few asparagus spears for a fresh…
Tip: save now, cook later.Steak Oscar is a classic dish that brings together a tender, juicy steak topped with rich crab meat, creamy hollandaise sauce, and often a few asparagus spears for a fresh crunch. The combination of flavors and textures makes it feel like a special treat, perfect when you want to impress without too much fuss.
I love making Steak Oscar for a cozy dinner at home because it feels fancy but is actually pretty straightforward. The crab adds a nice touch of sweetness and the hollandaise sauce gives everything a smooth, buttery finish. I usually pick a good-quality steak, like filet mignon, to keep it tender and delicious.
The best way I like to serve Steak Oscar is on a warm plate with some simple roasted potatoes or a green salad on the side. It’s the kind of meal that feels both hearty and a little elegant, and it always gets compliments. Plus, it’s a fun way to enjoy a mix of surf and turf all in one bite!
Key Ingredients & Substitutions
Filet Mignon: This cut is tender and mild, perfect for Steak Oscar. If you want a more affordable option, ribeye or sirloin steaks work too, but they have more fat and a stronger flavor.
Crab Meat: Lump crab meat adds sweetness and texture. If fresh is hard to find, canned crab is fine but choose quality brands. You can also try lobster or shrimp as a substitute for a similar feel.
Hollandaise Sauce: This classic butter and egg yolk sauce is key here. For a quicker version, try store-bought hollandaise or a lemon butter sauce. Make sure the sauce is smooth and warm but not hot.
Asparagus: Often served with Steak Oscar for freshness and a slight crunch. You can swap with green beans, broccolini, or omit vegetables if you prefer.
How Do You Make Smooth, Creamy Hollandaise Sauce Without It Breaking?
Hollandaise can be tricky because the sauce might split or curdle. Here’s a simple way to keep it creamy:
- Use a double boiler or a heatproof bowl over simmering water to control heat gently.
- Whisk egg yolks and lemon juice well to add air and help thicken.
- Slowly add warm melted butter in a thin stream while whisking continuously.
- Keep the heat low — too much heat will scramble the eggs.
- If it starts to separate, take it off the heat and whisk in a teaspoon of warm water to bring it back together.
Patience and gentle heat are the secrets! This sauce brings everything together with its rich, tangy flavor.
Equipment You’ll Need
- Cast iron skillet – great for getting a perfect sear on your steak and holds heat well.
- Small saucepan or double boiler – perfect for making smooth hollandaise sauce without burning it.
- Whisk – essential to keep your hollandaise sauce creamy and well mixed.
- Steamer basket or pot with a lid – to steam the asparagus evenly without losing nutrients.
- Tongs – makes flipping the steak easier without piercing the meat and losing juices.
Flavor Variations & Add-Ins
- Swap crab meat with cooked lobster or shrimp for a different seafood twist that’s just as tasty.
- Add sautéed mushrooms under the crab for an earthy flavor and extra texture.
- Use béarnaise sauce instead of hollandaise for a tangy herb flavor, especially if you love tarragon.
- Include roasted cherry tomatoes on the side for a sweet and fresh contrast to the rich steak.
Steak Oscar Recipe
Ingredients You’ll Need:
For The Steak and Toppings:
- 2 filet mignon steaks (6-8 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter, for searing
- 4-6 asparagus spears, steamed (optional)
- 4 oz lump crab meat, picked for shells
- Fresh parsley or chives, chopped, for garnish
- Lemon wedges, for serving
For The Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and warm
- Salt and cayenne pepper or white pepper, to taste
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook the steak and asparagus, plus 10 minutes to make the hollandaise sauce. Overall, expect around 25-30 minutes from start to finish, making it a great choice for a special dinner without too much waiting.
Step-by-Step Instructions:
1. Prepare the Steaks:
Take the filet mignon steaks out of the fridge and let them come to room temperature. Season both sides generously with salt and freshly ground black pepper. Heat olive oil or butter in a heavy skillet (cast iron works best) over medium-high heat until hot and shimmering. Sear the steaks for about 3-4 minutes on each side for medium-rare, or longer if you’d prefer. Remove the steaks from the heat and let them rest, loosely covered with foil.
2. Steam Asparagus (optional):
While the steaks cook, steam the asparagus spears until just tender but still crisp, about 3-4 minutes. Keep them warm until serving.
3. Make the Hollandaise Sauce:
Using a heatproof bowl set over a pot of simmering water (a double boiler), whisk the egg yolks and lemon juice together until thickened and doubled in volume. Slowly drizzle in the warm melted butter, whisking constantly until the sauce is thick and creamy. Remove from heat and season with salt and a pinch of cayenne or white pepper. Keep the sauce warm but be careful not to overheat or it might separate.
4. Assemble Steak Oscar:
Place each rested steak on a serving plate. Top with a few asparagus spears if you like. Spoon the lump crab meat generously over the steak, and drizzle warm hollandaise sauce over the top. Garnish with chopped parsley or chives for a fresh finish.
5. Serve:
Bring the dish to the table right away, accompanied by lemon wedges for a bright citrus squeeze. Even better with roasted potatoes, steamed vegetables, or a fresh green salad to round out the meal.
Can I Use Frozen Crab Meat for Steak Oscar?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight and drain any excess liquid to keep the crab meat from watering down the dish.
How Do I Store Leftover Steak Oscar?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to avoid overcooking the steak or curdling the hollandaise sauce.
Can I Make Hollandaise Sauce Ahead of Time?
Hollandaise sauce is best served fresh but can be prepared up to a few hours in advance and kept warm in a thermos or over very low heat. If it thickens or separates, whisk in a teaspoon of warm water to restore its texture.
What Can I Substitute for Asparagus?
If you don’t like or can’t find asparagus, try green beans, broccolini, or even sautéed spinach for a similar fresh, green side.
