Oscar Style Recipe

Prepare steaks

Pat the tenderloin steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let rest at room temperature for 20–30 minutes to take the chill off.

Sear and finish

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add neutral oil and swirl. Place steaks in the pan, pressing once so there is good contact. Sear without moving 2–3 minutes until a deep brown crust forms. Flip and add 2 tbs butter to the pan. Continue to cook, spooning melted butter over the steaks, until an instant-read thermometer reads 120°F (49°C) for medium-rare (about 2–4 more minutes depending on thickness). Transfer steaks to a plate and tent loosely with foil; rest 5–8 minutes (carryover will bring to 125°F).

Sauté aromatics

In a small skillet over medium heat, melt 2 tbs butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant. Pour in the dry vermouth and simmer briefly until mostly evaporated, about 1–2 minutes. Remove from heat and let cool 1–2 minutes.

Mix crab imperial

In a medium bowl combine the cooled shallot mixture with mayonnaise, Dijon, Worcestershire sauce, lemon juice, chopped chives, parsley, paprika (if using), kosher salt and black pepper. Gently fold in the jumbo lump crab meat being careful to keep lumps intact; taste and adjust seasoning. The mixture should be moist but not runny.

Finish topping (optional broil)

You can serve the crab cold or briefly brown the top: Preheat broiler. Spoon about 2–3 tbs of crab imperial on each rested steak, mounding slightly. Place steaks on a foil-lined sheet and broil 1–2 minutes until just warmed and the top takes a little color (watch closely to avoid drying the crab). Remove from broiler.

Make the reduction

In a small saucepan combine white wine vinegar, dry white wine, chopped shallots and half the chopped tarragon with crushed peppercorns. Bring to a simmer and reduce over medium heat until about 2 tablespoons of liquid remain (about 6–8 minutes). Strain the reduction into a heatproof bowl and discard solids. Let cool slightly.

Emulsify yolks

Place the bowl with the strained reduction over a saucepan of barely simmering water (double boiler). Add the egg yolks and whisk constantly until the mixture thickens and becomes frothy and slightly increased in volume (about 2–3 minutes). Be careful not to overheat or scramble the eggs; the bowl should be warm, not too hot.

Finish béarnaise

Slowly drizzle the warm melted butter into the yolk mixture in a thin, steady stream while whisking continuously to create an emulsion. When all butter is incorporated the sauce should be thick and glossy. Remove from heat, whisk in remaining chopped tarragon, lemon juice and salt. If sauce is too thick, whisk in 1 tsp warm water at a time to reach desired consistency. Keep warm (over very low heat or in a thermos) until ready to serve.

Place each rested steak on warmed plates. Spoon or mound 2–3 tbs of the crab imperial on top of each steak. If you prepared béarnaise, either pour a spoonful beside the steak or drizzle a little over the crab (traditional Oscar style often serves béarnaise alongside). Garnish with extra chopped chives, a sprinkle of chopped tarragon if desired, and a lemon wedge. Add microgreens or baby arugula to the plate for color if using.

Serve immediately while steak is warm and crab is slightly warm or at room temperature. Suggested accompaniments: roasted fingerling potatoes, steamed asparagus, or a simple buttered green vegetable.