Steak Oscar is a luxurious dish that combines perfectly cooked steak with rich, indulgent toppings of crab meat, asparagus, and hollandaise sauce. It’s a delightful entrée that is sure to impress guests at any special occasion. Here’s a step-by-step Steak Oscar recipe you can try:
Select Your Steak:
Choose high-quality cuts of steak such as filet mignon, ribeye, or sirloin. Filet mignon is the classic choice due to its tenderness and flavor.
Ensure the steaks are well-marbled and at least 1.5 inches thick for a juicy, flavorful result.
Prepare the Asparagus:
Trim the tough ends off the asparagus and steam or blanch them until tender but still crisp. This usually takes about 3-4 minutes of blanching in boiling water. Afterward, plunge the asparagus into ice water to stop the cooking process and preserve their bright green color.
Cook the Crab Meat:
For the best flavor, use fresh or high-quality lump crab meat. Sauté the crab meat in a pan with a little butter and seasoning for about 2-3 minutes, just until it’s heated through and infused with a touch of butter. Avoid overcooking as it can make the crab meat tough.
Season and Cook the Steak:
Season the steaks generously with salt and pepper. For a great sear, preheat a heavy skillet or grill pan over high heat. Cook the steaks to your desired doneness—typically, 4-5 minutes per side for medium-rare. Use a meat thermometer to ensure accuracy: 130°F for medium-rare, 140°F for medium. Let the steaks rest for a few minutes before serving to allow the juices to redistribute.
Prepare the Hollandaise Sauce:
Hollandaise sauce is the crowning touch for Steak Oscar. You can make it from scratch or use a store-bought version. For a homemade sauce, whisk together egg yolks, lemon juice, and a bit of water over a double boiler until thickened. Gradually add melted butter while whisking continuously. Season with salt and a pinch of cayenne pepper.
Assemble the Dish:
Place each steak on a plate. Arrange the steamed asparagus on top of the steak, followed by a generous portion of the sautéed crab meat. Spoon the warm hollandaise sauce over the top, allowing it to drizzle down the sides.
Garnish and Serve:
Garnish with a sprig of fresh parsley or a squeeze of lemon for added brightness. Serve immediately while the hollandaise is still warm and the steak is at its peak of flavor.
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