Description
Oscar-style steak is a luxurious and elegant dish featuring perfectly seared ribeye steaks topped with tender lump crab meat and rich hollandaise sauce, served alongside fresh blanched asparagus. This gourmet meal combines classic flavors and techniques for an impressive and indulgent dining experience.
Ingredients
Scale
Steak
- 2 ribeye steaks, about 1 inch thick (approximately 1 lb each)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
Crab Topping
- 1 cup cooked lump crab meat
- 2 tablespoons freshly squeezed lemon juice
- 1 cup hollandaise sauce
Vegetables
- 1 bunch asparagus (about 1 lb), blanched
Instructions
- Prepare the Steaks: Remove the ribeye steaks from the refrigerator and let them sit at room temperature for 20-30 minutes. Pat the steaks dry with paper towels to ensure a good sear.
- Season: Generously season both sides of the steaks with salt and freshly ground black pepper.
- Sear the Steaks: Heat a skillet over medium-high heat and add the olive oil. Once hot, add the steaks and sear for 4-5 minutes on each side until medium-rare, developing a rich brown crust.
- Baste with Butter: In the last minute of cooking, add the butter to the skillet and spoon the melted butter over the steaks repeatedly to enhance flavor and juiciness.
- Prepare Crab Topping: While the steaks cook, gently mix the lump crab meat with freshly squeezed lemon juice. Warm the hollandaise sauce over low heat, ensuring it is smooth and creamy.
- Assemble the Dish: Place each cooked steak on a serving plate, top with the lemon-infused crab meat, and drizzle generously with warm hollandaise sauce.
- Serve with Asparagus: Serve the steak Oscar with blanched asparagus on the side, finished with an optional squeeze of fresh lemon juice for brightness.
Notes
- Allowing the steak to come to room temperature before cooking ensures more even doneness.
- Use lump crab meat for best texture and flavor.
- Blanch asparagus by boiling it for 2-3 minutes then shocking it in ice water to retain crispness and color.
- Adjust hollandaise sauce thickness by gently warming; avoid overheating to prevent curdling.
- Rest the steaks for 5 minutes after cooking to retain juices before serving.
