What is Steak Oscar and what ingredients are needed?

Steak Oscar is a classic surf and turf dish featuring a tender beef filet, usually a filet mignon or center-cut beef tenderloin, topped with lump crab meat and finished with rich Béarnaise sauce. Common ingredients include high-quality beef filets, lump crab meat (fresh or canned), fresh tarragon, white wine vinegar, egg yolks, butter, and asparagus for serving. This combination creates a luxurious meal balancing rich flavors of land and sea.

How do I make Béarnaise sauce for Steak Oscar?

Béarnaise sauce is made by whisking egg yolks with a reduction of white wine vinegar, shallots, and tarragon until thickened, then slowly adding melted butter to create a creamy texture. Season with salt, pepper, and fresh tarragon leaves. To avoid breaking the sauce, maintain low heat and whisk continuously. This sauce adds a buttery, herbaceous finish that complements the steak and crab perfectly.

Can I grill the steak for Steak Oscar instead of pan-searing it?

Yes, grilling your steak is a great option that adds smoky flavor to the dish. Preheat the grill to high heat and cook the filet mignon for about 4-5 minutes per side for medium-rare, depending on thickness. After grilling, let the steak rest a few minutes before assembling with crab meat and Béarnaise sauce. Grilling is preferred by many for enhanced taste but pan-searing offers more control over doneness.

What type of crab meat works best for Steak Oscar?

Lump crab meat, either fresh or high-quality canned, works best for Steak Oscar due to its large, delicate pieces and sweet flavor. Fresh crab can elevate the dish but canned lump crab meat is convenient and budget-friendly. Avoid crab sticks or imitation crab, as they lack the authentic taste and texture needed for this recipe.

How should Steak Oscar be plated and served for a complete meal?

For an elegant presentation, arrange cooked asparagus spears on the plate, place the cooked filet on top, then layer with warm lump crab meat and drizzle generously with Béarnaise sauce. Complement the dish with sides like baked potatoes or a simple green salad to balance the richness. Serving immediately ensures the sauce stays warm and the steak remains juicy.

Steak Oscar Recipe With Beef Crab And Rich Sauce

Ingredients

– 8 fresh asparagus spears (or as many as desired, steamed)

– 12 ounces beef filet (two 6-ounce filets)

– 1 tablespoon unsalted butter

– 2 tablespoons olive oil

– 4 ounces lump crab meat (fresh cooked or canned)

– Béarnaise sauce (prepared separately)

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Instructions

1-First: prepare the Béarnaise sauce and set it aside for later.

2-Then, heat the butter and olive oil in a cast iron skillet over medium-high heat to get that perfect sear.

3-Season both sides of the beef filets with sea salt and pepper before placing them in the hot skillet, cooking for two minutes on one side.

4-Flip the filets and cook for an additional two to three minutes until they reach an internal temperature of 125 degrees Fahrenheit for medium-rare.

5-Once done, remove the filets from the skillet and cover them with aluminum foil to rest while you quickly heat the crab meat in the same pan for one to two minutes.

6-To serve, arrange four steamed asparagus spears on each plate, top with a rested filet, and divide the warmed crab meat evenly over the steaks.

7-Drizzle the Béarnaise sauce over everything for that creamy finish.

8-If you’d like, pair it with a baked potato and a dinner salad to round out the meal, making it a complete, shareable feast.

Last Step:

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Notes

🍳 Béarnaise sauce can be prepared ahead and reheated gently before serving.
🔥 For convenience, steaks may be grilled instead of pan-fried.
🦀 Use canned lump crab meat as a practical and affordable alternative to fresh crab.

Author: Brandi Oshea
Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-frying, steaming
Cuisine: American
Diet: Paleo

Nutrition

Serving Size: 1 filet with toppings
Calories: 700
Sugar: 1g
Sodium: 559mg
Fat: 57g
Saturated Fat: 20g
Carbohydrates: 2g
Fiber: 1g
Protein: 42g
Cholesterol: 157mg