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Steak Oscar is what happens when filet mignon goes all-in. You start with a perfectly seared steak, layer on buttery crab meat, add crisp asparagus, then finish with a spoonful of rich, tangy Béarnaise. It’s a classic steakhouse dish you can pull off at home in about 30 minutes. No up-charge and no reservations required.
Here’s Why This Steak Oscar Recipe Works
Filet mignon stays juicy and tender: A hot sear and a short rest lock in flavor without overcooking the beef.
Real crab: Dungeness or lump crab meat brings sweet, buttery richness that holds its own against the steak.
Quick skillet asparagus: Cooked just until crisp-tender, it adds a clean, green bite to balance the richness.
Homemade Béarnaise: Sharp tarragon and vinegar cut through the fat for a bright, buttery finish.
Craving more surf and turf? Try my Steak and Lobster. It’s simple, bold, and straight to the point.
Recipe Tips
Tie the steaks: A loop of kitchen twine helps them sear evenly and hold their shape.
Use a hot pan: Cast iron gives a deep, even crust. Don’t crowd the pan or it’ll steam.
Warm the crab gently: Just a minute in butter keeps it tender without turning rubbery.
Don’t skip the rest: Letting the steak sit for 10 minutes keeps the juices where they belong.
Sauce last: Béarnaise sauce breaks if overheated. Make it just before serving or keep it warm, not hot.
If you’re into old-school steakhouse dishes, check out my Steak Diane next. Same cut, different direction
Oscar Style Steak
Steak Oscar isn’t about reinventing the wheel. It’s about building the best version of a classic. Beef, crab, asparagus, and Béarnaise sauce each bring something to the plate, but together? It’s everything a steakhouse dinner should be. If you want a twist on this retro recipe, try my salmon Oscar.
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Classic Steak Oscar
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Ingredients
- 2 filet mignon steaks, 6 to 8 ounces each
- Salt and pepper
- 2 tablespoons olive oil
- ½ pound asparagus, trimmed
- 1 tablespoon butter
- Salt and pepper, to taste
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon butter
- 4 ounces Dungeness crab meat, or lump crab meat
- 1 tablespoon fresh lemon juice
- Béarnaise sauce
Instructions
Cook the Steaks
- Wrap kitchen twine around each filet to help them cook evenly and season both sides generously with salt and pepper. Heat olive oil in a cast-iron skillet over medium-high until shimmering.
- Sear steaks for about 2 minutes per side, including the edges (4 minutes total for medium-rare, 130°F internal).
- Transfer to a plate, tent with foil, and let rest for 10 minutes. Remove the twine before serving.
Prepare the Asparagus
- In the same skillet, add ¼ cup water and the asparagus and cook over medium-high heat until bright green and just tender, about 3 minutes.
- Remove from heat, toss with butter, salt, pepper, and fresh tarragon.
Warm the Crab
- Melt butter in a small non-stick skillet over medium heat.
- Add crab meat and cook gently for 1–2 minutes until warmed through. Remove from heat and toss with lemon juice.
Assemble the Dish
- Divide asparagus between two plates and top each with a filet. Spoon warm crab over the steaks.
- Finish with a generous spoonful of Béarnaise sauce and garnish with extra tarragon, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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