Easy Steak Oscar with Crab

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If you ask me, Steak Oscar with crab is what fancy restaurant dreams are made of.

This classic surf-and-turf combo brings together tender steak and sweet lump crab meat in a way that feels special without being fussy. The traditional béarnaise sauce adds a rich, buttery touch that ties everything together.

I love how the steak gets a nice brown crust on the outside while staying juicy inside, and the crab meat brings that fresh-from-the-ocean sweetness. When you add tender asparagus spears on the side, it’s the kind of meal that makes any night feel like a celebration.

It’s one of those dishes that looks impressive on the plate but isn’t as complicated to make as you might think – perfect for date nights or when you want to treat yourself to something nice.

What Kind of Steak Should I Use?

While this recipe calls for beef tenderloin filets (also known as filet mignon), you’ve got some wiggle room when it comes to choosing your cut. Tenderloin is definitely the traditional choice for Steak Oscar because it’s incredibly tender and has a mild flavor that pairs beautifully with the crab. If you’re looking to save some money, you could go with a nice ribeye or New York strip steak instead – both will work great and bring their own rich, beefy flavor to the dish. Just make sure whichever cut you choose is about 1 to 1.5 inches thick to help you get that perfect medium-rare center. For the best results, look for steaks with good marbling (those little streaks of fat throughout the meat) and bring them to room temperature before cooking.

Options for Substitutions

While some ingredients in this classic dish are essential, there’s room for a few smart swaps if needed:

• Beef tenderloin filets: While tenderloin is traditional for Steak Oscar, you can use ribeye or New York strip steaks as alternatives. Just keep the thickness similar (about 1-inch) for proper cooking.
• Lump crab meat: This is really the star of the dish and hard to substitute, but if you must, lobster meat can work. I wouldn’t recommend imitation crab as it will change the dish’s character completely.
• Thick cream: Half-and-half can work in a pinch, but you’ll need to reduce it longer to get the right consistency. You could also use whole milk mixed with 2 tablespoons of melted butter.
• Red bell pepper: Any color bell pepper works fine here, or you could use finely diced shallots for a different but tasty twist.
• Vegetable oil: Feel free to use any neutral cooking oil like canola or grapeseed. Avoid olive oil as it has a lower smoke point and can burn when searing the steaks.
• Green onions: Regular chives or finely diced regular onions can step in if you don’t have green onions on hand.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Steak Oscar is overcooking either the steak or the crab – remember that the crab meat is already cooked, so it only needs gentle heating to prevent it from becoming rubbery and tough. For perfectly cooked steaks, let them come to room temperature for 30 minutes before cooking, and use a meat thermometer to reach your desired doneness (135°F for medium-rare). When making the cream sauce, avoid rushing the process by cooking over high heat, as this can cause the sauce to break or become grainy – instead, maintain a gentle simmer and whisk constantly while adding the cream. Another common mistake is not patting the crab meat dry before adding it to the sauce, which can make your sauce watery and affect its ability to cling to the steak. For the best flavor development, season your steaks generously with salt and pepper at least 15 minutes before cooking, and let them rest for 5-10 minutes before topping with the crab sauce.

What to Serve With Steak Oscar?

Since Steak Oscar is such a rich main dish with its tender beef and creamy crab topping, I like to keep the sides simple but elegant. Roasted asparagus is a traditional pairing that works perfectly – just toss it with olive oil and roast until tender-crisp. For the starch, garlic mashed potatoes or wild rice pilaf are great options that can soak up all that delicious sauce. If you want to add some brightness to the plate, a simple mixed green salad with a light lemon vinaigrette helps balance out the richness of the main dish.

Storage Instructions

Keep Fresh: If you have leftover Steak Oscar, place it in an airtight container and keep it in the fridge for up to 2 days. I recommend storing the crab sauce separately from the steak if possible – this helps maintain the best texture for both components.

Make Ahead: You can prep some components ahead of time to make dinner assembly quicker. The crab sauce can be made up to 24 hours in advance and stored in the fridge. Just warm it gently when you’re ready to serve. The steaks are best cooked fresh for the perfect doneness.

Warm Up: To enjoy leftovers, gently warm the steak in a skillet over medium-low heat just until heated through – this helps prevent overcooking. Heat the crab sauce separately in a small pan over low heat, stirring occasionally. Add a splash of cream if needed to reach your desired consistency.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 40-50 g

Ingredients

• 1 tablespoon vegetable oil
• 4 beef tenderloin filets (4 oz each, or preferred cut)
• Kosher salt and black pepper for seasoning
• 2 tablespoons butter
• 1 diced red bell pepper
• 2 minced garlic cloves
• 1/4 cup chopped green onions
• 2 tablespoons plain flour
• 1/3 cup thick cream
• 8 oz lump crab meat (remove shells and cartilage)
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• Salt as needed
• Optional: chopped fresh parsley

Step 1: Prepare the Oven and Skillet

Preheat your broiler and position the oven rack to about six inches from the heating element.

On the stovetop, heat olive oil in a large, oven-safe skillet over medium-high heat.

Step 2: Sear the Filets

Season both sides of the filets with salt and pepper.

When the oil is hot, carefully add the seasoned filets to the skillet.

Cook each side for 2-3 minutes until they are nicely browned.

Step 3: Broil to Desired Doneness

Transfer the skillet to the broiler.

Continue to cook until the filets reach your desired consistency: 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 to 155 degrees F for medium well, and 160 degrees F for well done.

Step 4: Rest the Filets

Remove the skillet from the oven and carefully place the filets on a plate.

Allow the meat to rest for 15 minutes, which will help retain its juices.

Step 5: Prepare the Crabmeat Topping

Using the same skillet, melt the butter over medium heat.

Add the bell pepper and cook for 2-4 minutes, just until slightly tender.

Then, stir in the garlic and green onions, sautéing for an additional minute.

Step 6: Create the Creamy Sauce

Add the flour to the skillet, stirring to combine with the other ingredients.

Cook for 1-2 minutes to eliminate the raw flour taste.

Pour in heavy cream and scrape up any browned bits from the bottom of the pan.

Bring the mixture to a simmer and continue to cook until the cream has reduced and thickened, about 2-4 minutes.

Step 7: Finish the Crabmeat Topping

Add the crabmeat, paprika, and cayenne pepper to the skillet, cooking until everything is heated through.

Season with salt to taste.

Step 8: Serve the Filets

Top each rested steak with a generous tablespoon of the warm crabmeat topping.

Garnish with freshly chopped parsley if desired, and serve immediately for a deliciously decadent meal.