Steak Oscar Recipe

Blanched Asparagus

1. In a saucepan, add 1” water and salt and pepper to taste. Bring to boil. Cook asparagus for 3-4 mins or until bright green. Remove from pan and transfer immediately to ice bath. Let chill for 1-3 minutes, then drain, salt to taste, and set aside.

Crab Legs

1. Preheat oven to 350ºF.
2. Line a baking sheet with foil. Arrange crab legs on sheet. Squeeze lemons over crab legs.
3. Heat enough water to just cover the bottom of the pan (we used a tea kettle). Pour water to cover bottom of pan. Wrap pan in more foil. Be sure to tightly seal.
4. Bake for about 10 minutes, or until crab legs are heated through. Remove from oven and let cool for a moment or two. Remove crab meat from legs and claws and set aside.

Hollandaise Sauce

1. In a small pan, NOT over heat, whisk together all ingredients except butter until well-combined and small bubbles begin to form.
2. Cook over medium-low heat while whisking continuously to keep eggs from scrambling. Lift pan off heat intermittently to keep pan from getting too hot. Cook sauce until slightly thickened, then remove from heat and whisk in butter a spoonful at a time. Whisk until butter is well-integrated. Remove sauce to small serving bowl. Serve immediately.

Steak Oscar

1. Sit out steak at room temperature for at least 30 minutes. Season all sides liberally with salt and pepper.
2. Preheat oven to 400ºF.
3. In a cast-iron pan over medium-high heat, heat just enough oil to thinly cover bottom of pan. Once oil is just beginning to smoke, sear steaks for 1.5 minutes on each side.
4. Top each steak with 1 Tbsp butter, 1 garlic clove, and 1 rosemary sprig.Immediately transfer pan to oven and cook for 2 minutes or until internal temperature reaches 140ºF (or 5º below desired temperature). Remove steaks from pan and let rest at least 5 minutes.
5. To plate: top each steak with 4-5 pieces asparagus, a generous pile of crab meat, then Hollandaise. Enjoy!