Steak Oscar Recipe
Description
Steak Oscar, aka Steak and Crab Surf and Turf is a restaurant-worthy dish made at home featuring lump crab salad a top filet mignon, all drizzled with an easy blender hollandaise sauce.
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Ingredients
- 5 ounces lump crab meat *
- 4 stalks celery
- ½ small bunch parsley
- 1 lemon, zested juiced
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 2 (6- to 8-ounce) center-cut filets mignons, (ideally, 1 ½ inches thick)
- 2 teaspoons vegetable oil
- 2 large egg yolks
- Pinch cayenne pepper
- 8 tablespoons unsalted butter, melted and hot (180ºF)
Instructions
- Finely dice 1 small stalk celery and mince 1 tablespoon parsley; add to a medium mixing bowl with 5 ounces crab, 1 teaspoon grated lemon zest, 2 teaspoons lemon juice and 2 teaspoons olive oil. Season to taste with salt and pepper and set aside.
- Thinly slice remaining 3 stalks celery and add to a medium bowl with 2 tablespoons chopped parsley leaves, 2 teaspoons red wine vinegar and 2 teaspoons olive oil. Toss to combine them season to taste with kosher salt and pepper.
- Heat oven to 450ºF (232ºC) with rack set in middle position; set a 12-inch cast-iron skillet on rack to preheat in oven.
- Meanwhile, melt 8 tablespoons butter for hollandaise in a small saucepan over low.
- Once skillet is preheated, remove and transfer to stove top over medium-high heat. Pat steaks dry with a paper towel and season with salt and pepper on all sides. Add 2 teaspoons vegetable oil to skillet, swirl to coat, then add steaks and sear for 3 minutes (don’t move them!). Flip and continue cooking steaks until browned on second side, another 3 minutes.
- Transfer skillet to oven and continue cooking, flipping after 3 minutes, until steak is cooked to desired doneness—2–4 minutes for very rare, 4–6 minutes for rare (120–125ºF; center will be red and soft), 6–8 minutes for medium-rare (125–130ºF; center will be pink yet firm), or 8–10 minutes for medium (135–140ºF; center will be light pink and very firm). Transfer steaks a plate; tent loosely with foil, and let rest while making hollandaise sauce.
- Process 2 egg yolks, 1 tablespoon lemon juice, ¼ teaspoon salt, and pinch cayenne in blender until frothy, about 10 seconds, scraping bottom and sides of blender jar as needed. With blender running, slowly add hot butter and process until hollandaise is emulsified, about 2 minutes. Adjust consistency with hot water as needed until sauce slowly drips from spoon. Season with salt and extra cayenne to taste.
- To serve, place steaks on plate, top with crab salad and spoon hollandaise sauce over top. Serve with celery salad on side.
Notes
Tying the Filet Mignon—if your filets are nice and round, you can skip this. I tie mine with kitchen twine when they aren't perfectly round and tend to fall open a bit.
Cuts of steak—this recipe works with any cut of steak, you don’t have to use filet mignon! Ribeye, top sirloin and even skirt steak are all great options.
Lump crab meat—look for canned crab that's refrigerator (or even frozen). You'll need 5 ounces for this recipe. Usually I will buy a large can and either freeze the leftovers or use the remaining crab to make crab cakes later in the week.
Hollandaise is best served immediately after making, so I don’t recommend making it ahead of time.
The USDA recommends cooking beef to a minimum internal temperature of 145ºF (63ºC).
Nutrition
Serving: 1servingCalories: 835kcalCarbohydrates: 2.5gProtein: 57gFat: 49gCholesterol: 282mgSodium: 469mgFiber: 1.5gSugar: 1g
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