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This absolutely decadent steak oscar recipe combines 4 of my favorite foods; a darn good steak, crab, asparagus and Hollandaise sauce.
This Steak Oscar recipe is one of those dinners that will make you feel like you are eating at a fancy restaurant.
As far as I’m concerned, Hollandaise IS a food all by itself. This was beautifully easy to make, but packs a punch aesthetically, what an impression it would make to serve to guests!
Yes, traditional Steak Oscar uses Bernaise sauce on top, but since I can whip up Blender Hollandaise in the blink of an eye, I went with a little more non-traditional approach to it!
This steak oscar recipe serves four, but as you see I only made two steaks, since my children are on a “I don’t eat steak” strike
Take your asparagus, wash it, and place it in a microwaveable dish with a bit of water to steam them. Put it in the microwave and get it ready to go.
Open and drain your can of crab meat. If there are any cartilage bits in the can, remove them.
Place in a bowl and set aside for heating later.
In a dish large enough to flour your steaks in, put your salt,pepper and flour in and mix it together.
How to make Steak Oscar Tips & Tricks
- If you want your steak done more than rare, you need to take a mallet to them, and flatten them some. You can cook it the thickness of my two steaks to a medium rare, but it takes longer and you risk burning or overdoing the outside. I like my steak very rare, so I left mine thick.
- Flour all sides of your steak. I only had strip loin steak, which I cut in two for better serving sizes. Tenderloin, of course, is far better melt-in-your-mouth wise, but not everyone just has tenderloin hanging around the house, waiting to be used. I definitely wouldn’t waste this effort on a poor steak, but rib or strip loin surely do a great job as well.
Purists, I am sure, would insist on only tenderloin. I haven’t been pure in years 😉
Take your butter and melt in in the pan with the oil. This stops the butter from burning. I assume. My butter doesn’t burn when I do it this way, so, that would leave one to believe…it helps the butter not burn.
Time to cook those babies up! Put them into the butter/oil mixture and start them cooking, about 5 minutes per side, or to your preferred doneness.
While they are cooking, take your butter for your Hollandaise sauce.
Put it into a small pot, and put it onto a medium heat burner, you want to slowly bring it to a boil.
Time to start your asparagus! Get that microwave a cookin’.
While your butter is melting, and your asparagus steaming, take your eggs and put them into the blender.
Add your lemon juice.
Time to add in your hot sauce as well, and shake a little salt in there if you so desire.
Now, it might just be time to flip those steaks, so go ahead and do so.
Your butter should now be really hot, so grab it and if I were you, transfer it to a measuring cup. If you think you can pour it into your blender through this little hole with a pot, go for it. I had a camera in one hand, and hot butter in the other. Measuring cup it was!
Start the blender, then slowly pour the very hot butter into the blender, adding it all in a slow stream until it’s completely in there and mixed up. You are cooking those egg yolks!
And this is what it should look like in there when its done, a rich, smooth, creamy sauce.
Take out your asparagus, and put the bowl of crab into the microwave now, and heat that up for less than a minute. It takes no time at all to heat.
Place 4 spears of asparagus across each steak.
Take your crab, which is heated by now, and place some on top of the asparagus.
Top your steak oscar off with glorious Hollandaise sauce, grind some fresh pepper on top, and serve!
More Tips & Tricks
- Don’t feel like you have to stick with a tenderloin steak, choose any good steak that you enjoy. Steak Oscar is my favourite on a thick, medium-rare tenderloin however!
- Don’t use the crab flavoured pollock even though it’s cheap. It’s not worth it, just grab a tin of canned crab meat.
- While I enjoy the steak rare, cook the steak to your personal liking.
- The asparagus is better when it’s cooked to just slightly crispy. You do need to be able to cut through it and it should have a little crunch to it.
- I made mushrooms my last time around making this and they are GREAT with it, however that isn’t traditional Steak Oscar. Feel free to fry up some mushrooms if you want!
Happy cooking! Try out my Steak Marinade if you are looking for another delicious steak recipe, or even my Crockpot Flat Iron Steak with Portobello Mushrooms.
Love,
Karlynn
Steak Oscar Recipe
Ingredients
- four 4 ounces tenderloin steaks or any good steak you want to use
- 16 tablespoons fresh asparagus with the hard ends snapped off
- 1 tablespoon can of crab meat
- 1/4 cup of flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons butter
- 2 teaspoons cooking oil
Ingredients for Hollandaise Sauce
- 3 egg yolks
- 1/8 teaspoon salt
- 2 tablespoons lemon juice
- 1/2 cup butter
- 1 tablespoon hot sauce of your choice
Instructions
- Take your asparagus, wash it, and place it in a microwaveable dish with a bit of water to steam them. Put it in the microwave and get it ready to go.
- Open and drain your can of crab meat. If there are any cartilage bits in the can, remove them.
- Place in a bowl and set aside for heating later.
- In a dish large enough to flour your steaks in, put your salt,pepper and flour in and mix it together.
- Now. If you want your steak done more than rare, you need to take a mallet to them, and flatten them some. You can cook it the thickness of my two steaks to a medium rare, but it takes longer and you risk burning or overdoing the outside. I like my steak very rare, so I left mine thick.
- Flour all sides of your steak.
- Take your butter and melt in in the pan with the oil.
- Put them into the butter/oil mixture and start them cooking, about 5 minutes per side, or to your preferred doneness.
- While they are cooking, take your butter for your Hollandaise sauce.
- Put it into a small pot, and put it onto a medium heat burner, you want to slowly bring it to the point where it is steaming.
- Time to start your asparagus! Get that microwave a cookin’.
- While your butter is melting, and your asparagus steaming, take your eggs and put them into the blender.
- Add your lemon juice.
- Time to add in your hot sauce as well, and shake a little salt in there if you so desire.
- Now, it might just be time to flip those steaks, so go ahead and do so.
- Your butter should now be steaming hot, so grab it and if I were you, transfer it to a measuring cup.
- Start the blender, then slowly pour the hot butter into the blender, adding it all in a slow stream until it’s completely in there and mixed up. You are cooking those egg yolks!
- Take out your asparagus, and put the bowl of crab into the microwave now, and heat that up for less than a minute. It takes no time at all to heat.
- Place 4 spears of asparagus across each steak.
- Take your crab, which is heated by now, and place some on top of the asparagus.
- Top it all off with glorious Hollandaise sauce, grind some fresh pepper on top, and serve!
Notes
Nutrition
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Kelly says
Turned out perfect!
Thank you.
Betty says
I’m curious – how exactly does one measure stalks of asparagus in tablespoons? Lol.
Chef says
Why flour a steak especially and tenderloin?, does not make sense, and I would not recommend using a microwave in a recipe especially if your going to cook crab meat get fresh crab meat and for a Oscar it should be cold then the warm bernaise sauce on top and butter and oil together your butter will still burn
I have a weird name says
Flour a filet mignon? That’s a sin. Tablespoons of asparagus? Wtf. Canned crabmeat is another sin. 🙄
Trevor Barker says
Flour your steak? Bad recipe…
Sean says
Please, PLEASE don’t pound a filet, that’s lunacy. If you want it cooked past rare, put it in the oven after searing and leave it in there longer. You’re defeating most of the purpose of the cut (not to mention its cost) by pounding it.
Mike Hunt says
Flour on steak is chicken fried steak
Cliff C says
Loved the simplicity of this, and really enjoyed the meal that it created! While we grilled our filet, we followed the rest of the recipe. Thanks Karlynn!
kent bradshaw says
Recipe, etc. would read much better if you didn’t use the word “your” so often. 🙂
GEORGE POSTON says
What is the steak sitting on? There is something between the bottom of the steak and the top of the plate.It was never mentioned.
Sue says
Your ingredients list has obviously not been edited: 16 “tablespoons” fresh asparagus; 1 “tablespoon” can of crab meat. If you want to sound credible and like you know what you’re doing, edit before you post
What is the purpose of flouring the steak?
Lorenz Roth says
If u cook ur tenderloin 5 minutes on each side on high u will have shoe soles. I cook mine 1 minute on each side then let them rest for 5 a they’re perfectly med rare.
EM LARSON says
The photo’s have MUSHROOMS, but it’s not in the recipe. ?
Karlynn Johnston says
It’s not traditional to have mushrooms, but for my second photos ( you can see the old ones are in the post still and no mushrooms) I added them in since I love them. Feel free to fry some up as well!
Salkow says
Cool site with great photos. Enjoyed.
nasomom says
Wow, that was great. The careful step-by-step instructions were perfect. I did make my hollandaise on the stove top with my usual method, but the timing was just right.