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Step 4: Prepare the Crab Topping
In a small skillet, melt butter over medium heat. Add the lump crab meat, lemon juice, and Old Bay seasoning (if using). Heat the crab mixture for 2-3 minutes, just until warmed through. Avoid overcooking the crab so it stays tender and delicate.
Step 5: Assemble the Steak Oscar
To assemble the Steak Oscar, place each steak on a serving plate. Top each steak with a generous portion of the crab mixture, followed by a few spears of roasted asparagus. Spoon the béarnaise sauce over the top, allowing it to drizzle down the sides of the steak and crab. Garnish with additional fresh tarragon or parsley, if desired.
Tips for the Perfect Steak Oscar
- Steak Doneness: If you’re unsure about your steak’s doneness, use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F; for medium, go for 140-145°F.
- Crab Substitutes: If you can’t find lump crab meat, you can substitute with cooked shrimp or even lobster for a slightly different but equally luxurious version of Steak Oscar.
- Making it Ahead: You can make the béarnaise sauce ahead of time and store it in the refrigerator. Gently reheat it over a double boiler before serving. The asparagus and crab topping can also be prepared in advance.
- Vegetable Substitutes: While asparagus is the classic choice, you can also use roasted green beans, spinach, or sautéed mushrooms as alternatives.
Storing Leftovers
While Steak Oscar is best enjoyed fresh, you can store the leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the steak and crab mixture in the microwave or on the stovetop. The béarnaise sauce can be re-heated over a double boiler to avoid separation.
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