Steak Oscar
Steak Oscar is a delicious dish that combines a tender steak with rich, buttery crab meat and creamy hollandaise sauce. The steak is usually cooked just the way you like…
By Emily
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Reading time: 6 min
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Steak Oscar is a delicious dish that combines a tender steak with rich, buttery crab meat and creamy hollandaise sauce. The steak is usually cooked just the way you like it, topped with sweet crab, and then drizzled with that luxurious sauce. It’s a classic meal that feels special but is surprisingly simple to put together.
I love making Steak Oscar when I want to treat myself or impress guests without spending all day in the kitchen. What really makes this dish stand out for me is the combination of the juicy steak and the delicate crab meat—it’s like getting the best of both land and sea in one bite. Plus, that hollandaise sauce adds a smooth, tangy touch that brings everything together perfectly.
My favorite way to serve Steak Oscar is with a side of roasted asparagus or green beans and some crispy roasted potatoes. It’s the kind of meal that makes you feel like you’re celebrating something, even if it’s just a regular Tuesday night. I always find myself smiling when I dig into a plate of this—there’s just something so satisfying about these simple yet elegant flavors coming together.
Key Ingredients & Substitutions
Filet Mignon: This cut is tender and cooks quickly, perfect for Steak Oscar. If you can’t find filet, ribeye or sirloin work well too but may be less tender.
Crab Meat: Lump crab adds sweet, delicate flavor. If fresh crab isn’t available, canned lump crab or even cooked shrimp can be a good substitute.
Bacon: Bacon adds smoky crunch. Turkey bacon or pancetta are tasty alternatives if you want something different.
Asparagus: Its fresh, earthy taste pairs well with the rich steak. You can swap with green beans or broccolini for a similar effect.
Heavy Cream & White Wine: These create a creamy, slightly tangy sauce. You can skip wine or use a splash of chicken broth instead. Half-and-half works if you want a lighter sauce.
How Can You Get That Perfect Steak and Sauce Balance?
Timing is key here to cook steak well and make silky sauce without rushing. Here’s my approach:
- Season steaks first, then sear on medium-high heat for a good crust. Don’t overcrowd the pan to keep heat steady.
- Let steaks rest under foil to keep juices, while you make the sauce in the same pan for extra flavor.
- Sauté shallots and optional mushrooms slowly to bring out their sweetness without browning too fast.
- Deglaze with wine to lift flavorful bits from pan bottom, then simmer cream until thick but still pourable.
- Gently add crab last to warm it without falling apart, preserving that lovely texture.
- Finish by piling the sauce on steaks and topping with crispy bacon to add contrast.
This step-by-step helps you balance juicy steak texture with creamy, rich sauce and crispy toppings. Taking your time here gets delicious results every time.
Equipment You’ll Need
- Cast iron or heavy skillet – great for searing steaks evenly and holding heat well.
- Tongs – help you flip steaks carefully without piercing the meat.
- Small saucepan – perfect for making the cream sauce with shallots and wine.
- Whisk – keeps the sauce smooth while you add cream and lemon juice.
- Paper towels – handy for draining bacon and removing excess moisture.
Flavor Variations & Add-Ins
- Swap crab meat for cooked lobster or shrimp for a different seafood twist.
- Add sautéed mushrooms into the cream sauce for extra earthiness and depth.
- Use blue cheese crumbles instead of bacon for a tangy, bold topping.
- Replace asparagus with roasted green beans or broccolini when asparagus is out of season.
How to Make Steak Oscar
Ingredients You’ll Need:
For the Steaks and Toppings:
- 2 filet mignon steaks (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 4 slices bacon
- 4 oz crab meat (lump or claw, checked for shells)
- 8 asparagus spears, trimmed
For the Sauce:
- 2 tablespoons butter
- 1/4 cup finely chopped shallots
- 4-5 sliced mushrooms (optional)
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh chives (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20-25 minutes of cooking. The whole meal can be ready in under 40 minutes, perfect for a special yet manageable dinner.
Step-by-Step Instructions:
1. Prepare and Cook the Steaks:
Start by seasoning the filet mignon steaks with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat until it shimmers. Carefully place the steaks in the pan and sear for about 3-4 minutes per side for medium-rare. Adjust time if you want them more or less done. Once cooked, remove the steaks, cover loosely with foil, and let them rest while you prepare the other components.
2. Cook the Bacon and Asparagus:
Using the same skillet, cook the bacon slices until they’re crispy. Remove and place on paper towels to drain, then crumble once cooled. Next, blanch the asparagus in boiling salted water for 2 minutes until bright green and slightly tender. Drain, then quickly sauté the asparagus in the skillet with a bit of butter until lightly browned and tender-crisp. Set aside.
3. Make the Creamy Crab Sauce:
In the skillet, reduce the heat to medium and add butter and chopped shallots. Cook until the shallots turn translucent. If using mushrooms, add and cook until softened. Pour in the white wine and simmer until it reduces by half. Stir in the heavy cream and lemon juice, and let the sauce simmer gently for 3-4 minutes to thicken slightly. Gently fold in the crab meat to warm it without breaking it apart. Season with salt and freshly ground pepper to taste.
4. Assemble and Serve:
Place the rested steaks on plates, spoon the creamy crab sauce generously over each, and sprinkle with crumbled bacon and fresh chives. Arrange the sautéed asparagus on the side and serve immediately to enjoy the perfect harmony of flavors and textures.
Can I Use Frozen Crab Meat for Steak Oscar?
Yes, you can! Just be sure to thaw it slowly in the refrigerator overnight and drain any excess liquid before adding it to the sauce. This helps keep the sauce from becoming watery.
How Should I Store Leftover Steak Oscar?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to preserve the texture of the steak and keep the sauce creamy.
What Can I Substitute for White Wine in the Sauce?
If you don’t have white wine, chicken broth or vegetable broth work well as a substitute. Just use the same amount and simmer it to reduce slightly before adding cream.
Can I Prepare Parts of This Recipe Ahead of Time?
Absolutely! You can cook the bacon and blanch the asparagus ahead, then reheat them when ready to serve. Making the sauce fresh is best for flavor, but you can prepare it a little early and gently rewarm it before serving.
