June 05, 2026

Steak Oscar With Béarnaise Sauce

Serves: 4| Prep: 30 min | Cook: 30 mi

Ingredients:

For the Steaks

  • 4 Steaks (New York, Ribeye, or Filet Mignon)
  • 2 tsp. Kosher Salt
  • ½ tsp. Coarse Ground Black Peppe

Béarnaise Sauce

  • 4 Tbsp. Unsalted Butter
  • 2 Large Egg Yolks
  • 3 Tbsp. Heavy Cream
  • 2 Tbsp. Onion, minced
  • 2 tsp. White Wine Vinegar
  • 2 tsp. Lemon Juice
  • 2 tsp. Tarragon, Chopped
  • ½ tsp. Kosher Salt
  • 1 Pinch Coarse Ground Black Pepper
  • 1 Pinch Cayenne Peppe

Sautéed Asparagus

  • 4 Tbsp. Unsalted Butter
  • 1 Bunch Asparagus, trimmed
  • 1 tsp. Kosher Salt
  • ½ tsp. Coarse Ground Black Pepper
  • 4 Garlic Cloves, mince

To Finish

  • 2 Tbsp. Unsalted Butter
  • 6 Ounces Jumbo Lump Crab meat
  • ¼ tsp. Kosher Salt
  • ⅛ tsp. Coarse Ground Black Pepper
  • ½ Cup Chives, minced

Directions

  1. Sautéed Asparagus: Add butter to a large skillet over medium heat. Add the asparagus, salt, and black pepper, tossing to coat evenly. Cover and cook for 6–8 minutes, or until the asparagus is tender-crisp. Remove the cover, add the garlic, and stir to coat. Cook for an additional 30 seconds, until fragrant.
  2. Cook the Steaks: Preheat the oven to 450°F. Add butter to a cast-iron skillet over high heat. (Use a skillet just slightly larger than your steaks.) Season the steaks generously on all sides with salt and black pepper. Sear the steaks for 3 minutes per side, until deeply browned. Transfer the skillet to the oven and cook for 4 minutes for rare, or 5–6 minutes for medium doneness. Remove the skillet from the oven and transfer the steaks to a plate. Tent loosely with foil and let rest for 10 minutes before serving.
  3. Bérnaise Sauce: In a saucepan over medium heat, combine the butter, egg yolks, heavy cream, onion, vinegar, lemon juice, tarragon, salt, black pepper, and cayenne pepper. Whisk continuously as the butter melts to prevent the eggs from scrambling.Continue whisking for 2–3 minutes, until the sauce is smooth, rich, and slightly thickened.
  4. To Serve: Add a small amount of butter to the steak skillet over medium heat. Add the lump crab meat, season lightly with salt and black pepper, and gently toss to coat. Cook for 1 minute, just until warmed through.Place the steaks on serving plates. Top each steak with lump crab meat, then spoon the warm Béarnaise sauce over the top. Serve alongside asparagus and potato purée. Finish with fresh chives and serve immediately.

 

Written by info tangen draw