Why You’ll Love This Recipe
Oscar Style Steak is an indulgent and elegant dish, perfect for special occasions or a luxurious dinner at home. This classic preparation tops a perfectly seared steak with rich crab meat, tender asparagus spears, and a generous drizzle of creamy hollandaise sauce. The combination of surf and turf delivers a mouthwatering blend of flavors and textures that’s both savory and decadent.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
steak (filet mignon or ribeye)olive oilkosher saltblack pepperlump crab meatfresh asparagusunsalted buttergarlic cloveslemon juiceeggyolkscayenne pepperwhite wine (optional)
directions
Season steaks generously with salt and black pepper.
Heat olive oil in a skillet over high heat. Sear steaks for 3–4 minutes per side or until desired doneness. Let rest.
Steam or blanch asparagus until tender-crisp. Set aside.
In a small saucepan, melt butter with garlic. Add crab meat and a splash of lemon juice, gently warming through.
Prepare hollandaise by whisking egg yolks and lemon juice in a heatproof bowl over simmering water. Slowly drizzle in melted butter while whisking continuously until thickened. Add cayenne and a dash of white wine, if using.
Top each steak with asparagus spears and a generous spoonful of crab meat.
Drizzle with warm hollandaise sauce just before serving.
Servings and timing
This recipe yields 2 servings.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes
Variations
Substitute béarnaise sauce for a more herbaceous topping.
Use lobster or shrimp in place of crab for a different twist.
Add a poached egg on top for an extra indulgent touch.
Serve over mashed potatoes or a bed of sautéed spinach.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.Reheat gently in a skillet over low heat or in the microwave at 50% power to avoid overcooking the steak or sauce.Hollandaise may need to be re-whisked or freshly made for best texture.
FAQs
What cut of steak works best?
Filet mignon is traditional for Oscar Style, but ribeye or New York strip also work well.
Can I use canned crab?
Fresh lump crab is preferred for flavor and texture, but high-quality canned crab can be used in a pinch.
Is it difficult to make hollandaise?
It requires attention, but with gentle heat and continuous whisking, it’s quite manageable.
Can I make the sauce ahead of time?
Hollandaise is best fresh, but can be held warm for a short time. Avoid refrigeration.
What sides pair well with this dish?
Mashed potatoes, roasted vegetables, or a crisp salad complement the richness nicely.
Can I grill the steak?
Yes, grilling adds a nice char and smoky flavor.
Is this recipe gluten-free?
Yes, it is naturally gluten-free when made with fresh, whole ingredients.
Can I make it dairy-free?
A dairy-free hollandaise and butter substitute would be required, but it may affect flavor.
How do I know when the steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
Can I use asparagus from a can?
Fresh asparagus is highly recommended for best texture and flavor.
Conclusion
Oscar Style Steak is a show-stopping meal that brings a steakhouse experience to your kitchen. With its luxurious toppings and bold flavors, it’s ideal for impressing guests or treating yourself to a gourmet dinner. Whether for a holiday, anniversary, or a fancy Friday night, this dish offers a perfect balance of rich steak, sweet seafood, and velvety sauce.
Print
Oscar Style Steak
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-searing, steaming
- Cuisine: Continental
- Diet: Low Lactose
Description
A luxurious steak dish topped with creamy hollandaise sauce, tender crab meat, and crisp asparagus—perfect for special occasions.
Ingredients
- 4 (8 oz) filet mignon steaks
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter
- 1 lb fresh asparagus, trimmed
- 8 oz lump crab meat, shells removed
- 2 large egg yolks
- 1 tsp lemon juice
- 1/2 cup unsalted butter, melted and kept warm
- Pinch of cayenne pepper (optional)
Instructions
- Season steaks generously with salt and pepper.
- In a heavy skillet over medium-high heat, melt 2 tbsp butter. Add steaks and cook about 4–5 minutes per side for medium-rare (adjust for thickness). Remove and let rest.
- Meanwhile, steam or blanch asparagus until bright green and tender-crisp, about 3 minutes. Set aside.
- In a separate small pan, warm crab meat gently until heated through; season lightly if needed. Keep warm.
- Make hollandaise: whisk egg yolks and lemon juice in a heatproof bowl over barely simmering water until thickened. Slowly whisk in warm melted butter until emulsified. Season with salt, pepper, and cayenne if using.
- To plate: place steak on plate, top with asparagus spears, then crab meat, and drizzle with hollandaise sauce.
- Garnish with a sprinkle of fresh chives or parsley, if desired, and serve immediately.
Notes
- Don’t overheat the hollandaise—if it gets too hot it may separate.
- Use fresh lump crab meat for best flavor and texture.
- Let the steak rest 5–10 minutes after cooking to retain juices.
- As an alternative, use béarnaise sauce instead of hollandaise.