Steak Oscar
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My birthday is in a few days, and I was in the mood to celebrate early with an amazing steak. There’s no surprise there, it is my favorite food group…but I wanted an over-the-top, truly decadent steak meal. A steak that would make an amazing, restaurant quality Dinner for Two meal without requiring a culinary degree to prepare! And the winner is…Steak Oscar!
Steak Oscar is the ultimate Surf & Turf meal my friends! A perfectly cooked beef filet…as in filet mignon…topped with crab and a rich and creamy Béarnaise sauce. Absolute perfection!!
I bet you are licking your chops right now, right? Well you should be, now let me show you how easy this is to make for yourself. 🙂
How to make Steak Oscar:
Make your Easy Blender Béarnaise Sauce and set it aside…..
I kept this a separate post for those who have never made Béarnaise sauce before. You could actually make it a day ahead and keep it refrigerated until ready to use….just don’t tell the French that I said that. 😉
Heat the butter and olive oil in a cast iron skillet over medium-high heat. Season both sides of the filet with sea salt and pepper, then place in the hot skillet. Cook for two minutes, flip to the other side and cook for an additional two to three minutes {125 degrees on a thermometer} for medium-rare…..
Remove filet from the skillet and place on a plate, and cover with aluminum foil.
Remove excess oil from the skillet and add the crab meat. Cook for one to two minutes until the crab is heated through.
Place four asparagus spears on two plates. Place a filet on top of the asparagus, then divide the crab meat and place on top of the filet. Drizzle sauce over the crab meat…..
Serve with Crispy Baked Potatoes and a dinner salad, if desired.
Notes:
- I have actually made the Béarnaise sauce ahead of time and reheated it in the microwave before serving. Heat it in 30 second intervals, stirring in between until heated through.
- Yes, you can grill your steaks instead of pan frying them. This way was faster than swapping out the gas tanks on my grill.
- I used canned lump crab meat because $4.99 for a 6 ounce can was much more reasonable than $17.99 for 8 ounces of fresh…no brainer!
- My grocery store only had these long, not-as-thick filets. You would traditionally use the “center-cut” beef tenderloin filets, which are much thicker. If you buy them when they are on sale, you will save some $$$.
- By the way, this meal is also Paleo compliant in case you’re into that.
For an easy way to prepare asparagus, check out this Instant Pot Steamed Asparagus post.
Some additional Steak recipes for you to try:
Last year’s birthday dinner was this amazingly delicious Beef Tenderloin with Tomato Butter Shrimp and Grilled Corn Relish…..
^^^That is what a proper tenderloin should look like^^^Fat & Round 😉
- Pub-Style Steak with caramelized shallots and garlic/herb butter is to die for.
- Perfect Filet Mignon for Two
- Japanese Hibachi Steak and Salmon – Japanese steakhouse style with Yum Yum Sauce!
- Steak au Poivre
- Pan-Seared Ribeye Steak
- Grilled Steak Fajitas
- Steakhouse Pizza – for something totally different!!
Enjoy!!
Steak Oscar
Ingredients
- 8 fresh asparagus spear (or as many as you like - steamed)
- 12 ounce beef filet (2 - 6 ounces each)
- 1 Tablespoon unsalted butter
- 2 Tablespoons olive oil
- 4 ounces lump crab meat (fresh cooked, or canned)
- Béarnaise Sauce
Instructions
- Make your Easy Blender Béarnaise sauce and set it aside.
- Heat the butter and olive oil in a cast iron skillet over medium-high heat.
- Season both sides of the filet with sea salt and pepper, then place in the hot skillet. Cook for two minutes, flip to the other side and cook for an additional two to three minutes {125 degrees on a thermometer} for medium-rare.
- Remove filet from the skillet and place on a plate, and cover with aluminum foil.
- Remove excess oil from the skillet and add the crab meat. Cook for one to two minutes until the crab is heated through.
To Serve
- Place four asparagus spears on two plates. Place a filet on top of the asparagus, then divide the crab meat and place on top of the filet. Drizzle sauce over the crab meat. Serve with a baked potato, if desired.
Notes
- I have actually made the Béarnaise sauce ahead of time and reheated it in the microwave before serving. Heat it in 30 second intervals, stirring in between until heated through.
- Yes, you can grill your steaks instead of pan frying them. This way was faster than swapping out the gas tanks on my grill.
- I used canned lump crab meat because $4.99 for a 6 ounce can was much more reasonable than $17.99 for 8 ounces of fresh…no brainer!
- My grocery store only had these long, not-as-thick filets. You would traditionally use the “center-cut” beef tenderloin filets, which are much thicker. If you buy them when they are on sale, you will save some $$$.
- By the way, this meal is also Paleo compliant in case you’re into that.
