Oscar Style Recipe

Bring steaks to temperature

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Trim and blanch asparagus

Trim woody ends from asparagus. Bring a large pot of salted water to a boil. Add asparagus and blanch 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. Reserve until plating.

Sear steaks

Heat a large ovenproof skillet over medium-high heat until very hot. Add 1 tbsp olive oil and 2 tbsp butter. When butter foams, add steaks and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. For medium-rare, transfer skillet to a preheated 400°F (200°C) oven for 4–6 minutes (depending on thickness) or until internal temperature reaches 125–130°F (52–54°C). Remove steaks to a warm plate, tent loosely with foil and rest 6–8 minutes. Return pan juices to the skillet for finishing vegetables if desired.

While steaks rest, gently warm crab meat: place lump crab in a small saucepan or skillet over low heat with 1 tbsp butter just to warm through — about 1–2 minutes. Season lightly with a pinch of salt and 1/4 tsp black pepper. Keep warm, being careful not to break the lumps.

Make tarragon-shallot reduction

In a small saucepan combine 3 tbsp dry white wine (or 2 tbsp wine + 1 tbsp water if using vinegar), 1 tbsp minced shallot, and 1 tbsp chopped tarragon. Bring to a simmer over medium heat and reduce until about 1–2 teaspoons of liquid remain (about 6–8 minutes). Remove from heat and cool slightly.

Whisk egg yolks

Place the 3 egg yolks in a heatproof bowl (stainless steel or glass) and add the reduced tarragon-shallot liquid. Set the bowl over a saucepan of gently simmering water (double boiler), making sure the bowl bottom doesn't touch the water. Whisk constantly until the yolks thicken and become pale and ribbon-like (about 3–4 minutes).

Emulsify with butter

Remove the bowl from the heat. Very slowly add the cold butter pieces, a few pieces at a time, whisking constantly so the sauce emulsifies into a thick, glossy consistency. If sauce becomes too thick, whisk in a few drops of warm water or a teaspoon of warm white wine. When all butter is incorporated, stir in 1 tsp lemon juice, 1 tsp finely chopped tarragon, 1 tsp salt, and 1/2 tsp freshly ground pepper. Taste and adjust seasoning. Keep warm (cover loosely) until plating. If sauce cools and firms, gently rewarm over very low heat while whisking or set over the warm double-boiler briefly.

Reheat skillet juices (if any) or add 1 tbsp butter to pan and warm asparagus briefly to finish (30–45 seconds) so they are hot but still crisp.

To assemble each plate: place 3–4 asparagus spears lengthwise on the plate. Put the rested steak on top or beside the asparagus. Spoon 2 oz (about 2 heaping tablespoons) warm lump crab meat directly over each steak. Generously spoon 3–4 tablespoons Bearnaise sauce over the crab and steak so it cascades slightly. Garnish with a sprinkle of chopped parsley and a lemon wedge on the side.

Serve immediately while steak is warm and the sauce is silky.