Steak Oscar

A good steak is delicious in its own right and doesn’t need much embellishment. Although, occasionally, it’s fun to take something already good and crank it up a notch or two. That’s what Steak Oscar is all about. You could think of Steak Oscar as a deluxe version of Surf ‘n’ Turf, made with premium ingredients. It’s a medallion of beef tenderloin topped with crab meat and rich bearnaise sauce.

Food historians call this “Oscar-style steak” rather than Steak Oscar because the original version of the dish was made with veal. The veal was swapped out for beef when the dish crossed the Atlantic. As for the name itself,  the original Veal Oskar is said to be named for Sweden’s King Oskar II. Fun fact: he’s also who the sardine brand is named after.

Ingredients for Steak Oscar

Laura Scherb for Taste of Home

• Bearnaise sauce: This sauce is rich and has a distinct herbal note. It bridges the gap between the beefiness of the steak and the sweet crab meat. The classic version can be tricky to make, and using a pre-prepared mix saves time and stress. 
• Asparagus: Asparagus is tender and delicious, but it’s also a premium ingredient in its own right. That, and its affinity for Hollandaise or Bearnaise, makes it the ideal accompaniment for the steak. 
• Crab meat: Crab is a mandatory element in Steak Oscar. Its sweet flesh provides a nice contrast to the beef and lightens the richness of the sauce. 
• Butter: You could use any fat to cook the crab meat, but butter brings a richness and flavor that complement the sauce and overall dish. 
• Garlic and lemon juice: These added flavorings help the crab hold its own against the beef and the rich sauce. 
• Beef tenderloin: Tenderloin is a superbly tender steak with no gristle or bone, so it’s ideal for this delectable meal. It’s also not as beefy tasting as other premium cuts, like ribeye, so it won’t overwhelm the relatively delicate flavor of the crab meat. 

Directions for Asparagus Steak Oscar

Step 1: Prepare the sauce and asparagus

Laura Scherb for Taste of Home

Bring 1 inch of water to a boil in a large saucepan. Remove the tough stem ends from the asparagus, bringing them to a uniform length, and place them in a steamer insert. Place the steamer over the saucepan, cover, and steam for 8 to 10 minutes until tender-crisp. Prepare the bearnaise sauce according to the instructions on the package and set it aside to keep warm while the asparagus steam. 

Editor’s tip: Cooking time for the asparagus depends heavily on how thick it is. So if you have thin spears you may need to begin checking for doneness after as little as five or six minutes of steaming time. Extra-thick spears may need longer, but you can speed things up by peeling the skin from the lower half of each spear. Otherwise, you risk the tender tips overcooking before the stems are done. 

Step 2: Warm and season the crab meat

Laura Scherb for Taste of Home

In a large skillet over moderate heat, saute the crab meat in butter for three or four minutes or until heated. Add the garlic and cook for one minute more until it’s aromatic. Then stir in the lemon juice. Set the crab aside and keep it  warm while you prepare the steaks. 

Editor’s tip: The crab meat is already cooked, so all you need to do here is warm it gently and add the flavorings.

Step 3: Cook the steaks and assemble the dish

Laura Scherb for Taste of Home

Grill and cover the steaks over medium heat or broil them 4-inches from the element for six to eight minutes per side, until they reach your preferred doneness (135°F for medium-rare, 140°F for medium, 145°F for medium-well). Plate the steaks, top with the crab mixture, arrange asparagus spears around the steak and divide the sauce among the four servings.

Laura Scherb for Taste of Home

Steak Oscar Variations

• Change the steak: Beef tenderloin is the cut usually used for this recipe, but it costs more than other grilling steaks. If your budget doesn’t encompass tenderloin, any tender grilling steak is fine and will still result in a memorable meal (though you may want to call it “Oscar-style steak” to appease the purists). 
• Swap out the crab: While crab is the most common topping for the steak, there’s no reason you can’t switch things up. Crawfish and lobster are tasty and widely-used alternatives if you prefer them to crab. 
• Try the original version: If you’re on good terms with your butcher, or if your local supermarket has an especially good meat section, consider swapping out the steak for veal. Veal Oscar was the original version of this dish and made a delicious meal.

Can I make Steak Oscar ahead of time? 

Sadly, this isn’t the type of recipe that lends itself well to advance preparation. The good news is that this special-occasion meal is quick enough that you shouldn’t need to prepare ahead of time. 

How should I store Steak Oscar? 

Leftover portions should go into the fridge in a sealed container, as soon as possible after the meal. Crab is more perishable than beef, so it should be eaten no later than the next day. It’s best to separate the crab and sauce and reheat them gently over a double boiler or a few seconds at a time in the microwave. Add them back after you’ve reheated the steak and asparagus separately. 

Steak Oscar Tips

Laura Scherb for Taste of Home

Is it worth trying a from-scratch Bearnaise sauce?

A from-scratch version of this rich sauce will upgrade your meal if you’re up for it. We’d suggest this quick Bearnaise Sauce, which is more reliable than the classic method and ensures that the egg yolks are thoroughly pasteurized or food-safe. 

Can I use more crab than the recipe calls for? 

Absolutely. Let your conscience (and your budget) be your guide! Feel free to use extra if you love crab or get a good price on the crab meat. The only downside is that the extra crab might visually overwhelm the steak. You may want to serve the extra crab separately for an Instagram-worthy photo. 

Which side dishes should I serve with Steak Oscar? 

Forms of potato is always good with steak. For example, roasted garlic potatoes or Hasselback potatoes would be a good choice. Sauteed mushrooms are always good with steak, too.