Steak Oscar

Kitchen Equipment Needed

• Cast iron skillet or heavy-duty frying pan
• Saucepan for the béarnaise sauce
• Steamer or pot for asparagus
• Small bowl for mixing crab topping
• Whisk for the béarnaise sauce
• Meat thermometer (optional, for perfect steak doneness)

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How to Make Steak Oscar

Step 1: Prepare the Asparagus

Start by preheating your oven to 400°F (200°C) for roasting the asparagus. On a baking sheet, arrange the trimmed asparagus spears and drizzle with olive oil. Season with salt and pepper to taste, then roast in the oven for 12-15 minutes, or until the asparagus is tender but still crisp.

Alternatively, you can steam the asparagus on the stovetop for about 5-7 minutes until tender. Keep the asparagus warm while you cook the steak.

Step 2: Cook the Steak

While the asparagus is cooking, heat a cast iron skillet or heavy-duty frying pan over medium-high heat. Add the olive oil and butter, allowing the butter to melt and foam. Season your steaks with salt and pepper on both sides.

Once the skillet is hot, add the steaks and sear for about 3-4 minutes on each side, depending on the thickness of your steak and how well-done you like it. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Let the steaks rest for 5-10 minutes after cooking to allow the juices to redistribute.

Step 3: Make the Béarnaise Sauce

To make the béarnaise sauce, combine the white wine vinegar, white wine, chopped shallots, and tarragon in a small saucepan over medium heat. Bring the mixture to a simmer and reduce it until it’s about half the original volume, around 3-5 minutes.

Once reduced, remove the mixture from the heat and let it cool slightly. Strain the liquid to remove the shallots and tarragon, then whisk in the egg yolks in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and becomes creamy. Gradually drizzle in the melted butter while whisking, until the sauce reaches a smooth, velvety consistency. Season with salt and pepper to taste.