Steak & Oscar Recipe

Reduce aromatics

In a small saucepan combine white wine vinegar, dry white wine, minced shallot and half of the chopped tarragon. Bring to a simmer over medium heat and reduce until about 1 tablespoon of liquid remains (about 6–8 minutes). Strain into a heatproof bowl and let cool slightly.

Prepare egg yolks

Place the egg yolks in a medium heatproof bowl. Whisk yolks briefly, then add the warm reduced vinegar mixture in a thin stream while whisking constantly to temper the yolks.

Cook gently over double boiler

Set the bowl over (but not touching) simmering water (double boiler). Whisk continuously until the yolks thicken slightly and are warm to the touch — they should form ribbon when you lift the whisk, about 2–3 minutes. Do not overheat or they will scramble.

Emulsify with butter

Remove bowl from heat. Very slowly drizzle the hot melted butter into the yolk mixture while whisking vigorously to create a smooth, glossy emulsion. Start drop by drop, then increase to a thin stream as the sauce comes together.

Finish seasoning

When all butter is incorporated, whisk in the remaining chopped tarragon, chervil (if using), salt and white pepper or a pinch of cayenne. Taste and add up to 1/2 tsp lemon juice if you want brighter acidity. Keep warm over very low heat or in a warm water bath until serving (do not reheat directly).

Bring steak to room temperature

Remove the sirloin from the fridge 30–45 minutes before cooking so it comes close to room temperature; pat dry with paper towels.

Season

Season both sides generously with kosher salt and freshly ground black pepper just before cooking.

Sear

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add vegetable oil and swirl. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and immediately add 1 tbs unsalted butter, the thyme sprig and smashed garlic. As the butter foams, tilt the pan and spoon the butter over the steak repeatedly for 1.5–3 minutes, until the steak reaches desired doneness (about 125–130°F / 52–54°C for medium-rare).

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 6–8 minutes so juices redistribute.

Prep seafood

Pat shrimp and scallops dry with paper towels. Season both sides lightly with kosher salt and black pepper.

Sear scallops and shrimp

Heat a separate skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, add the scallops spaced apart. Sear without moving about 1.5–2 minutes until a golden crust forms, then flip and cook 30–60 seconds more until just opaque. Remove scallops to a warm plate. Add 1 tbs butter and the shrimp to the pan and cook ~1–1.5 minutes per side until opaque and curled; finish by squeezing a lemon wedge over them. Remove and keep warm.

Optional finish

If desired, return scallops to pan for 10–15 seconds with butter and a pinch of chopped tarragon to glaze.

Slice the rested steak against the grain into 1/4-inch slices and arrange on a warm plate.

Nestle the cooked scallops and colossal shrimp alongside the steak slices.

Spoon a generous amount of warm béarnaise sauce over the steak and a little over the seafood, or serve the sauce on the side.

Garnish with a sprinkle of chopped fresh tarragon and serve immediately.