Steak Oscar Recipes

ASPARAGUS STEAK OSCAR

Steps:

• Prepare bearnaise sauce according to package directions.
• Steam asparagus to desired doneness.
• In a skillet, saute crab and garlic in butter for 3-4 minutes or until heated through.
• Stir in lemon juice and keep warm.
• Grill steaks to desired doneness.
• Top with crab mixture, asparagus and bearnaise sauce.
• Sprinkle with paprika.

STEAK OSCAR (FOR 2)

Steps:

• Salt and pepper raw steaks before grilling. Broil 10 - 12 minutes on one side, then 8 - 9 minutes on other side.
• Simmer 1/2 stick butter with crabmeat on low heat until warm.
• Prepare Knorr's Bernaise sauce with one whole stick of butter and using whole milk only, by following directions on package.
• Put asparagus and some water into microwave for 2 - 2 1/2 minutes.
• To serve: Crabmeat over steak. Asparagus over crabmeat. Cover with Bernaise sauce.

JESSICA'S STEAK OSCAR

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
• In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
• Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
• Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
• Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
• To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

ASPARAGUS STEAK OSCAR

Steps:

• Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

CRAB OSCAR TOPPING FOR STEAKS

Steps:

• Combine mayonnaise, sour cream, and Dijon mustard in a bowl. Set aside or in the fridge to add later.
• In a medium skillet, melt butter. Add chopped shallots and celery and cook for 2-3 minutes over medium to medium-low heat. Add garlic, cook for another 30 seconds. Add crab, lemon juice, salt, black pepper, hot sauce and stir around until crab becomes good and warm; about 2 minutes.
• Remove from heat and place mixture into a bowl. Add mayonnaise mixture and stir through. Serve immediately on top of freshly grilled steaks.
• Store leftovers in the refrigerator for 2-3 days after preparation.

PIONEER WOMAN'S STEAK OSCAR

Steps:

• Preheat the oven to 450 degrees F.
• For the tarragon hollandaise: Add the egg yolks to a medium saucepan and add the lemon juice and heat on medium for several minutes until warm. Slowly drizzle in the melted butter. Add in a little salt and cayenne and stir it again until combined. Add the chopped tarragon and mix. Set aside.
• For the steak: Generously salt and pepper both sides of the steaks.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
• For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
• For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
• Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

CRAB OSCAR STEAK TOPPING

Steps:

• Enjoy!

STEAK OSCAR

Steps:

• Preheat the oven to 450 degrees F.
• For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.
• For the steak: Generously salt and pepper both sides of the steaks.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
• For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
• For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
• Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.