Steak Oscar
Steak Oscar is one of those recipes that just seems super-intimidating to home chefs – and to be honest, it’s something that professional chefs can struggle with as well. Today, I’m sharing with you a super simple recipe for Steak Oscar that is the epitome of decadence – perfect for a romantic supper for two, or a foodie family night meal.
Steak Oscar Recipe
Veal Oscar is a Swedish dish of sauteed veal cutlets topped with crab (or crayfish), asparagus spears, and bearnaise sauce, named after the Swedish King Oscar II. However, the maître d’hôtel of the Waldorf Astoria NY, Oscar Tschirky is often credited with the invention of Steak Oscar (he is also credited with creating the Waldorf salad and eggs benedict, and popularizing Thousand Island Dressing).
Regardless of origins, this recipe doesn’t have a lot of Swedish attributes, though there are now “Swedish versions” of bearnaise sauce floating around that contain aniseed flavors – but as someone who detests licorice, I decided to stick to the traditional French preparation.
What is Steak Oscar? It’s simply a Veal Oscar with steak swapped out for the veal. Sauteed steak, topped with crab meat, blanched asparagus spears, and a creamy, buttery bearnaise sauce. It’s a rich and indulgent dish that is perfect for a special occasion.
What is bearnaise sauce? Bearnaise is a sauce made of clarified butter (butter that has been melted and had it’s milk fats removed), emulsified in egg yolks and white wine vinegar and flavored with herbs. It is very similar to a Hollandaise sauce (in French cooking, it is considered it’s “child”). The color can range from light yellow to bright yellow, like mine. I used farm fresh eggs and good-quality butter, which contributed to my bright color.
Bearnaise sauce is very easy to make, but you need to be attentive and it can not be left sitting around for a long time – and it definitely cannot be reheated without losing some of it’s integrity.
The first time I had Steak Oscar was at Universal CityWalk’s Toothsome Chocolate Emporium – read my full review of that here.
You can cook the Steak Oscar to your preferred level of doneness, although it is meant to be served medium rare to medium. The buttery texture of a medium rare steak really works well with the other components of this dish, however, if you only like well-cooked steaks, be sure to get a tender cut or marinade your steak overnight so it’s not tough.
Variations on Steak Oscar:
- Some people like to make it with the original veal – or even chicken.
- You can swap in lobster for the crabmeat.
- Swap out the herbs used in the preparation of the white wine vinegar reduction (or even change out the white wine vinegar)
- If asparagus isn’t in season, fresh green beans can be used
What to serve with Steak Oscar:
- Many restaurants opt for a light potato preparation, like lyonnaise or duchess
- More asparagus would always be appreciated – and some do pair it with green beans
- Good bread to soak up any leftover sauce
- A simple salad with a white wine vinaigrette would be nice
- and red wine – of course!
Ingredients for Steak Oscar
-
1/4 cup white wine vinegar
-
1/2 cup white wine
-
1 shallot or small onion, minced
-
1 sprig tarragon, plus more to garnish
-
4 egg yolks
-
3/4 cups plus 1 Tablespoon butter
-
Salt and pepper, to taste
-
1 Tablespoon olive oil
-
2-4 steaks of choice
-
3-5 stalks asparagus per steak
-
4 oz crab meat per steak
Tip: look at our swaps above for customizing this recipe to what’s in season or your personal preferences.
Kitchen Tools You May Find Helpful
- Heavy skillet
- Deep frying pan or skillet (for blanching asparagus)
- Saucepan with glass bowl fitted overtop or a double boiler
- Whisk
- Measuring cups and spoons
- Fine mesh strainer
- Tongs
- Spoon
How to Make Bearnaise Sauce
Start off by preparing the bearnaise sauce.
Combine the white wine vinegar, whine wine, onion and tarragon in a small pan and bring to a boil.
Reduce heat to simmer and continue simmering until the liquid is reduced to just 2-3 Tablespoons of liquid.
While the liquid is reducing, melt your 3/4 cup butter and scoop off any milk solids/foam that comes to the surface. Remove from heat and let cool.
When the reduction is done, strain out any onions and tarragon leaves.
Place a double boiler on the stove, or a pot that a glass or metal bowl can fit comfortably on top of. Also fill a deep pan (that the asparagus can fit into) with water and place on the stove.
Bring both of the waters to boil as you prepare the steaks.
How to Make Steak Oscar
Season the steaks and place 1 Tablespoon butter and oil in a heavy pan (like a cast iron skillet) and let the oil-butter mixture get hot before adding the steaks. Sear on each side until browned, and then cook through to your preferred level of doneness.
Remove the steaks to a plate to rest as you finish up the bearnaise and blanche the asparagus.
Place the aspargus in the boiling water and reduce to simmer.
Return to the Bearnaise:
Place the egg yolks in the bowl and whisk in the white wine reduction.
Slowly whisk in the butter, incorporating as you go. Do not allow there to be standing butter at any time – this process can take 3-5 minutes to fully incorporate the butter.
Taste and season the bearnaise, as needed.
Assemble the steak oscar by placing a steak on each serving plate, topping with a tablespoon of bearnaise, 4 oz of crab meat, 2 Tablespoons of bearnaise to cover the crab meat, 3-5 stalks of asparagus, and a final tablespoon of bearnaise.
Garnish with tarragon and serve immediately.
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Steak Oscar
Ingredients
- 1/4 cup white wine vinegar
- 1/2 cup white wine
- 1 shallot or small onion, minced
- 1 sprig tarragon, plus more to garnish
- 4 egg yolks
- 3/4 cups plus 1 Tablespoon butter
- Salt and pepper, to taste
- 1 Tablespoon olive oil
- 2-4 steaks of choice
- 3-5 stalks asparagus per steak
- 4 oz crab meat per steak
Instructions
Start off by preparing the bearnaise sauce.
- Combine the white wine vinegar, whine wine, onion and tarragon in a small pan and bring to a boil.
- Reduce heat to simmer and continue simmering until the liquid is reduced to just 2-3 Tablespoons of liquid.
- While the liquid is reducing, melt your 3/4 cup butter and scoop off any milk solids/foam that comes to the surface. Remove from heat and let cool.
- When the reduction is done, strain out any onions and tarragon leaves.
- Place a double boiler on the stove, or a pot that a glass or metal bowl can fit comfortably on top of. Also fill a deep pan (that the asparagus can fit into) with water and place on the stove.
- Bring both of the waters to boil as you prepare the steaks.
- Season the steaks and place 1 Tablespoon butter and oil in a heavy pan (like a cast iron skillet) and let the oil-butter mixture get hot before adding the steaks. Sear on each side until browned, and then cook through to your preferred level of doneness.
- Remove the steaks to a plate to rest as you finish up the bearnaise and blanche the asparagus.
- Place the aspargus in the boiling water and reduce to simmer.
- Place the egg yolks in the bowl and whisk in the white wine reduction.
- Slowly whisk in the butter, incorporating as you go. Do not allow there to be standing butter at any time - this process can take 3-5 minutes to fully incorporate the butter.
- Taste and season the bearnaise, as needed.
- Assemble the steak oscar by placing a steak on each serving plate, topping with a tablespoon of bearnaise, 4 oz of crab meat, 2 Tablespoons of bearnaise to cover the crab meat, 3-5 stalks of asparagus, and a final tablespoon of bearnaise.
Garnish with tarragon and serve immediately.
This Steak Oscar is a delicious way to enjoy surf and turf and the Bearnaise Sauce is incredibly easy if you focus on the sauce and take your time. It’s a decadent, restaurant-quality meal for a special occasion or romantic date night in.
For more delicious steak recipes, check out our Blueberry Steak with Chimichurri Sauce or our Southwestern Steak Salad with Creamy Avocado Dressing.
Check out our other Beef Recipes here:
