Description
Oscar Style Steak is a luxurious steak dish topped with lump crab meat, rich Béarnaise or hollandaise sauce, and tender asparagus spears. It’s a restaurant-quality meal perfect for special occasions.
Ingredients
Units
Scale
- 2 filet mignon or ribeye steaks (about 6–8 oz each)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 8 asparagus spears, trimmed
- 1 cup lump crab meat, warmed
- 1/2 cup Béarnaise or hollandaise sauce (store-bought or homemade)
Instructions
- Season steaks generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add steaks and sear 3–4 minutes per side for medium-rare, or to desired doneness.
- Add butter during the last minute of cooking and spoon over steaks. Remove steaks and let rest.
- While steaks rest, steam or blanch asparagus until tender-crisp, about 3–4 minutes.
- Warm crab meat gently in a pan or microwave, being careful not to overcook.
- Plate steaks and top each with 4 asparagus spears and 1/2 cup of warm lump crab meat.
- Spoon Béarnaise or hollandaise sauce over the top and serve immediately.
Notes
- Use fresh, high-quality crab meat for best flavor.
- Serve with mashed potatoes or roasted vegetables for a full meal.
- Hollandaise can be substituted if Béarnaise is unavailable.
Nutrition
- Serving Size: 1 steak with toppings
- Calories: 580
- Sugar: 1g
- Sodium: 580mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 190mg