Steak Oscar: The Ultimate Surf and Turf Luxury Dish

Key Info:

Prep Time: 20-30 minutes

Cook Time: 20-30 minutes

Total Time: 45-60 minutes

Servings: 2-4

Difficulty: Moderate

Cost: High-end ($$$)

Dietary Tags:

– Omnivore

– Contains: Dairy, Eggs, Shellfish

– High Protein

– Gluten-Free Option Available

Equipment Needed:

– Cast iron skillet

– Instant-read meat thermometer

– Tongs

– Saucepan

– Whisk or blender

Ingredients:

For the Steak:

– 2-4 filet mignon steaks (4-6 oz each)

– Salt and black pepper

– Olive oil

– Butter

For the Crab Topping:

– 4-8 oz fresh lump crab meat

– 2 tablespoons butter

For the Asparagus:

– 6-12 asparagus spears

– Salt

– Olive oil

Béarnaise Sauce:

– 3 egg yolks

– 1/4 cup white wine vinegar

– 1/2 cup melted butter

– 1 tablespoon fresh tarragon

– Salt and pepper

Method:

1. Prepare Ingredients

   – Remove steaks from refrigerator 30 minutes before cooking

   – Pat steaks completely dry with paper towels

   – Season generously with salt and pepper

   – Trim asparagus ends

2. Sear the Steaks

   – Heat cast iron skillet until smoking hot

   – Add oil with high smoke point

   – Sear steaks 3-4 minutes per side

   – Target internal temperature: 130-135°F for medium-rare

   – Rest steaks 5-7 minutes after cooking



3. Prepare Asparagus

   – Toss asparagus with olive oil and salt

   – Roast at 450°F for 8-10 minutes

   – Look for bright green, crisp-tender texture

4. Make Béarnaise Sauce

   – Whisk egg yolks with vinegar

   – Slowly incorporate melted butter

   – Add chopped tarragon

   – Season with salt and pepper

   – Maintain temperature under 160°F to prevent scrambling

5. Warm Crab

   – Gently heat crab in butter

   – Do not overcook – just warm through

6. Plate and Serve

   – Place steak as base

   – Arrange asparagus spears

   – Top with warm crab meat

   – Generously drizzle Béarnaise sauce

   – Garnish with fresh parsley

Crucial Tips:

– Use fresh, high-quality ingredients

– Don’t rush the sauce-making process

– Rest meat before cutting

– Warm plates improve presentation

Common Mistakes to Avoid:

– Overcooking steak

– Breaking the Béarnaise sauce

– Using cold ingredients

– Oversaucing the dish

Storage:

– Refrigerate components separately

– Consume within 2 days

– Reheat gently to prevent overcooking

Variations:

– Swap filet mignon with ribeye

– Use lobster instead of crab

– Try hollandaise sauce variation

– Add breadcrumb topping for crunch

Origin Note:

Created for King Oscar II of Sweden, this dish represents the ultimate luxury steakhouse experience – a perfect marriage of tender beef and delicate seafood.