If you're looking for an elegant recipe for a special occasion or to impress guests, the steak Oscar is the way to go. Featuring tender steamed asparagus, beautiful cuts of melt-in-your-mouth steak, and delicate crabmeat, steak Oscar is a sensational surf and turf dish that anyone can make. While various beef cuts can work in this recipe, there's nothing quite like a tenderloin for your steak Oscar. The classic recipe uses bearnaise sauce, but you can just as easily use hollandaise, which is just as delicious and a little simpler to make. Serve your steak Oscar with a zesty green salad, scalloped or duchess potatoes, roasted vegetables, or homemade dinner rolls.
– While canned crabmeat is fine for this recipe, nothing beats fresh crab. If crab is in season and available, definitely pick up fresh crab for your steak Oscar. If you use canned crab meat, drain it well.
– Use your preferred steak cut in this recipe.
– If you'd like your steak more on the rare side, tenderize it with a meat mallet before coating it in flour.
– For an ultra-tender cut, pick up veal tenderloin. If you don't eat beef, chicken Oscar is tasty, too.
– Melt the butter in a saucepan over medium heat.
– Blend the egg yolks, then blend in the lemon juice, followed by hot sauce and salt.
– Carefully pour the melted butter into the blender. Blend to combine.
Use an instant-read meat thermometer to know when your steaks are ready. It should read 135°F for medium-rare, 140°F for medium, 145°F for medium-well.