Colossal Crab Oscar Recipe

Season and warm crab

Gently toss lump crab meat with 2 tbs melted unsalted butter, 1 tbs lemon juice, 1/2 tsp seafood seasoning, 1 tbs chopped chives, 1 tsp parsley, 1/4 tsp salt and 1/4 tsp black pepper. Be careful not to overwork the crab so it keeps its lumps. Warm the mixture briefly in a small sauté pan over low heat for 1–2 minutes just to take the chill off; do not cook hard.

Hold

Keep the crab covered and warm at low heat (or in a warm spot) while you finish the steak, broccolini, and béarnaise.

Reduce aromatics

Combine 2 tbs white wine vinegar, 2 tbs dry white wine, and 1 tbsp finely minced shallot in a small saucepan. Add 2 tbs chopped tarragon (reserve remaining tarragon). Bring to a gentle simmer and reduce over medium-low heat until the liquid is about 1 tablespoon (about 6–8 minutes). Strain into a heatproof bowl, discarding solids, and let cool slightly.

Whisk egg yolks

Place the reduced vinegar mixture into a double boiler or a heatproof bowl set over barely simmering water (water should not touch the bowl). Add 3 egg yolks and whisk continuously until the mixture is thickened and pale (about 3–4 minutes). Keep the heat gentle to avoid scrambling.

Emulsify with butter

Remove the bowl from heat. Very slowly, in a thin steady stream, whisk in 8 tbs hot clarified butter until the sauce is thick and emulsified. If the sauce becomes too thick, whisk in 1–2 tsp warm water to loosen. Stir in 1/2 tsp salt, 1/8 tsp white pepper (or pinch cayenne), 1/2 tbs lemon juice and the reserved 1 tbs tarragon leaves. Taste and adjust seasoning. Keep warm over the double boiler with the heat off or in a thermos; béarnaise should be warm but not hot.

Bring steaks to temperature

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

Sear and finish

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 1 tbs olive oil. Sear steaks 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium and continue cooking to desired doneness (about 3–5 minutes per side for medium-rare depending on thickness). Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare. Rest steaks on a cutting board tented loosely with foil for 6–8 minutes.

Prep broccolini

Toss trimmed broccolini with 1.5 tbs extra-virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper so each piece is lightly coated.

Grill

Heat a grill or grill pan to high. Grill broccolini in a single layer, turning occasionally, until charred in spots and tender-crisp, about 3–5 minutes. Remove and squeeze a lemon wedge over the broccolini.

Assemble Oscar

Place each rested steak on a warm plate. Spoon the warmed crab mixture over each steak in a generous mound.

Sauce and garnish

Ladle 2–3 tablespoons of warm béarnaise over the crab on each steak. Arrange grilled broccolini alongside. Garnish with a sprinkle of chopped chives or microgreens and an extra lemon wedge if desired.

Serve

Serve immediately so the béarnaise remains warm. Recommended internal steak temperature after resting: medium-rare (125–130°F).