The OG Surf and Turf That is Match for Royalty

Loads of folks gush about steakhouses as “timeless establishments” devoted to meat and Mad Males–period nostalgia. However they’re so much much less interesting when the invoice arrives. On the uncommon event I’m eating out at a steakhouse I’m usually left questioning, “Couldn’t I’ve simply cooked this myself at house?” The reply is sure. 

For a fraction of the price of a steakhouse meal, you may simply make a top-notch steak dinner corresponding to this timeless steak Oscar. It options mahogany-crusted tender filet mignon medallions stacked with snappy asparagus and a mound of butter-basted crab meat, all draped with a shiny, wealthy béarnaise sauce. It’s extravagant eating at its most interesting. 

The dish dates again to the late nineteenth century in Sweden, the place it’s believed to have been served for the primary time to the its namesake, King Oscar II of Sweden, as a dish of veal (not steak), crab, and béarnaise sauce. It wasn’t till the dish migrated to the US that steak variations started showing on steakhouse menus, and now the dish can also be usually discovered with lobster or shrimp as a substitute of the unique crabmeat.

It might appear intimidating to recreate this restaurant basic at house, however cooking a terrific steak is definitely useless easy, and making the accompanying sauce, crab, and asparagus needs to be as nicely. The important thing to recreating this showstopper at house is utilizing the most effective elements, counting on foolproof cooking strategies, and coordinating the timing of cooking to ensure scorching, completely cooked meals. Right here’s methods to excellent every element and produce all of it collectively to make sure steakhouse-worthy outcomes.

The Béarnaise Sauce

This béarnaise has the best food-coating creaminess, which makes it excellent for dipping your slices of steak, asparagus spears, and, ultimately, fingers into. Béarnaise is a basic French sauce and a spinoff of hollandaise. Like hollandaise, béarnaise is a heat emulsion of butterfat, egg yolks, and a discount of white wine and vinegar, however the addition of shallots and tarragon distinguishes béarnaise from its mom sauce. Historically, this temperamental emulsion is made by whisking the elements collectively on the stovetop over a double boiler, however so much can go improper: The sauce can simply break, the egg yolks can scramble, or the emulsion could by no means correctly type, leaving you with a skinny and soupy sauce as a substitute of a velvety and shiny one.

Fortunately, J. Kenji López-Alt, Severe Eats’ former culinary director and meals science whiz ,solved these issues when he developed his foolproof béarnaise sauce recipe, which makes use of an immersion blender to rapidly create a steady emulsion, moderately than whisking by hand. (For those who do not personal one already, try our immersion blender opinions for suggestions.) For this model, I observe his similar technique, however I’ve scaled down his recipe by half, since we solely want sufficient sauce for 2 servings. I additionally at all times add a pinch of floor cayenne pepper to my béarnaise. It doesn’t make the sauce spicy, however moderately provides a delicate kick that, when paired with the vinegar, livens up the butter sauce to steadiness its richness.

The Steak

The problem in cooking filets mignon, or any lower of the tenderloin, is that they comprise little or no intramuscular fats. Because of this, they’re comparatively flavorless in comparison with well-marbled steak cuts corresponding to ribeye or strip steak. Whereas a plain filet mignon would possibly lack taste, its mildness makes it the proper canvas for a wealthy sauce.

Much less fats within the meat additionally means much less insulation from warmth penetration, thus a better likelihood of overcooking the lean meat and turning it from tender to powerful. Step one to making sure probably the most flavorful, tender meat doable is dry-brining the steaks. Dry-brining is our most well-liked technique for seasoning each giant and small items of meat. This course of, during which the steak is liberally salted and left to take a seat at room temperature for no less than 40 minutes or refrigerated for an prolonged time frame, is especially useful for lean, comparatively bland proteins like filet mignon, which tends to dry out when uncovered to excessive warmth. 

The opposite key approach used to ensure a juicy filet mignon is to make use of Severe Eats’ time-tested excellent pan-seared steaks approach. It’s easy and easy, which is right when making ready a meal like this one with a number of parts. As described above, the steaks are liberally salted and left to take a seat for no less than 40 minutes earlier than they’re seared over ripping excessive warmth in a forged iron, carbon metal, or stainless-steel pan, flipping each two minutes to make sure even cooking and a deeply browned crust. But it surely’s price mentioning you can adapt this recipe to make use of your individual most well-liked cooking technique, corresponding to our reverse-seared, butter-basted, or sous vide steak recipes. Or you may even swap in a special steak lower, corresponding to ribeye or strip steak. As soon as the steaks are cooked, set them apart to relaxation whereas making ready the asparagus and crab, which should not take greater than 10 minutes—the best period of time for the steaks to relaxation. 

A Smarter Method to Cook dinner the Asparagus and Crab

In nearly each recipe and restaurant model of steak Oscar I’ve come throughout, the asparagus is blanched and shocked earlier than it’s reheated and served. Blanching the asparagus is a logical cooking technique in a restaurant setting, as correct blanching and cold-shocking of the asparagus in an ice water bathtub will make sure the asparagus retains its vibrant inexperienced shade and is tender whereas nonetheless retaining its snappy chunk. Plus in a restaurant, a big batch of asparagus will be prepped prematurely, put aside, then reheated briefly in particular person parts. However when cooking all of the parts at house for simply two folks, there’s no want to drag out each pot and pan in your cupboard to make dinner, regardless of how fancy the meal could also be. Keep in mind, you’re the chef and clean-up crew, so it is useful to simplify the method each time doable.

The streamlined cooking strategy I choose for the asparagus is to steam and sear it proper in the identical skillet the filet was cooked in. Sticking with one pan not solely streamlines the method, however cooking the asparagus within the remaining steak fond builds one other layer of taste. I merely add the asparagus, some impartial oil, and a pair tablespoons of water to the remaining fats and browned beef bits within the skillet, then cowl the pan briefly to steam the asparagus—this additionally loosens all these scrumptious meat drippings—and eventually uncover the pan and sear the asparagus till it’s crisp-tender and spotty brown. The asparagus is far more flavorful than a boring blanched model, particularly after the addition of minced recent chives, with the perk of no further pans to scrub.

After the asparagus is cooked, the identical skillet is used to baste the crab with butter and garlic, then the crab is faraway from the warmth and tossed with recent lemon juice and a sprinkle of paprika for brightness and acidity. It’s the final element that’s cooked earlier than plating, which is logical because it’s additionally the element that may quiet down the quickest. Cooking it final ensures it’s nonetheless good and heat whenever you plate and serve the completed dish.

Bringing It All Collectively: One Dear Sport of Jenga

A big a part of steak Oscar’s enchantment is its towering presentation. Historically every filet is topped with asparagus after which a mound of crab, earlier than it’s all blanketed with the béarnaise sauce. Consider it as a scrumptious (and costly!) sport of Jenga, the place every bit must be positioned completely so it does not topple over. But it surely at all times appeared odd to me to have these large lengthy spears carry out a balancing act on high of the small spherical filets. It’s extra logical to have the asparagus as the bottom that the steaks sit on. It’s not solely a extra engaging and steady presentation, however as you slice via the meat and into the greens, the steak juices and sauce mix collectively to coat the asparagus, giving the spears much more taste.

And whereas it is not conventional, I’ve added my very own signature of entirety to this dish: a ultimate flourish of toasted seasoned panko breadcrumbs. They’re very simple to organize—taking solely two minutes within the microwave—and you may even make them a day forward for those who select. Lemon zest and pepper flakes pep up the breadcrumbs and their gentle, crisp texture is a welcome distinction to the silky sauce and tender meat. With out the crunch, the composed dish is only a tower of sentimental, tender extravagance, however this ultimate crunchy sprinkle makes the meal even higher than what you’d get at a steakhouse—with out breaking the financial institution.

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