Oscar Style Steak (also called Steak Oscar) is a classic surf-and-turf dish: grilled steak crowned with crab and sauce. In this version, we use a tender filet topped with lump crab and a bright tarragon-butter emulsion for an elegant, restaurant style dish.
Steak Oscar
This impressive steakhouse classic is easier to make than it looks. We start with Chairman's ReservePlatinum™ beef filets, seared until perfectly tender, then top them with buttery lump crab and a drizzle of tarragon butter sauce. A few spears of Sautéed Asparagus add that traditional Oscar touch, while crisp-tender Baby Broccoli makes the perfect side for a complete restaurant-quality meal at home.
Like our Coffee Rubbed Steak and Grilled Ribeye with Maple Butter, this meal looks gourmet but comes together with simple techniques. It's our favorite kind of date night recipe: beautiful, approachable and unforgettable.
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Ingredients
- BEEF FILETS (FILET MIGNON STEAKS): we love using Chairman's Reserve Platinum® Angus beef filets for its exceptional tenderness and flavor.
- LUMP CRAB MEAT: choose fresh or premium canned for the sweet, delicate flavor that defines Oscar Style Steak.
- TARRAGON BUTTER SAUCE: made with butter, dry white wine, lemon juice, garlic, and fresh tarragon for a bright aromatic finish.
- SIMPLE SEASONING: coarse salt and freshly cracked black pepper bring out the natural flavor of the beef.
- FRESH TARRAGON: a fragrant garnish that ties the whole dish together.
*see recipe card for quantities.
🔪Top tip
Save a few spoonfuls of the tarragon butter to finish the dish just before serving. Drizzling it over the crab topping adds sheen and a burst of fresh flavor that ties everything together.
Instructions
- Season the steaks: Sprinkle salt on all sides of the filets and let them rest while you heat the grill to about 400°F.
- Make the garlic butter: Melt butter in a sauté pan over medium heat and add garlic cloves to infuse the flavor. Brush the steaks with garlic butter before grilling.
- Grill the filets: Cook to your preferred doneness, then remove from grill and cover loosely with foil to rest.
- Finish the sauce: Stir white wine, lemon juice, and fresh tarragon into the remaining butter to create a bright, aromatic tarragon sauce.
- Assemble and serve: Top each filet with lump crab meat. Spoon the warm butter sauce over the top, and garnish with fresh tarragon Serve with Baby Broccoli or Creamy Mashed Potatoes.
👨🍳 Tips & Techniques
- Start with quality filets: Chairman's Reserve Platinum® Angus beef filets are our go-to for their tenderness and rich flavor.
- Use a hot grill: Heat the grill to at least 400°F so the steaks sear quickly and develop those beautiful grill marks without overcooking.
- Let the steaks rest: After grilling, cover loosely with foil for a few minutes to lock in the juices before topping with crab.
- Season simply: A touch of coarse salt and freshly cracked black pepper lets the beef and crab shine. No heavy marinates needed.
Storage & Make Ahead
- Make ahead: you can prepare tarragon butter sauce up to one day in advance and refrigerate it. Gently reheat over low heat before serving.
- Storage: store leftover steak and crab separately in airtight containers in the refrigerator for up to 2 days.
- Reheat: warm the steak gently in a 300°F oven until heated through. Reheat the crab and butter sauce over low heat on the stove. Do not microwave.
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This post is sponsored by our friends and the maker of Chairman's Reserve Platinum® Beef. All opinions are our own.
FAQ
Filet mignon is the classic choice for its tenderness and mild flavor, but ribeye and strip steak also work if you prefer a heartier cut.
Yes. Prepare the tarragon butter sauce up to a day in advance and refrigerate it. Reheat gently before assembling to keep the texture smooth.
Use low heat and add the melted butter slowly while whisking. If it starts to separate, whisk in a teaspoon of warm water to bring it back together.
Absolutely. Shrimp and lobster tails make excellent substitutes. Juts cook them gently so they stay tender and sweet.
Start with a hot grill (around 400°F). Pat steaks dry, and sear without moving them for a few minutes per side. Finish over lower heat to reach desired doneness.
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Oscar Style Steak recipe
This elegant Oscar Style Steak recipe brings steakhouse-quality dining home. A tender filet is topped with lump crab & tarragon butter sauce.
- Total Time: 30 minutes
- Yield: 2 portions 1x
Ingredients
- 1 tsp coarse salt
- 1 tsp black pepper, crushed
- 2-6 oz Chairman's Reserve Platinum® Angus beef filets
- 4 oz butter
- 2 garlic cloves
- ¼ C white wine
- juice from 1 lemon (approx. 2 tbsp)
- 1 oz fresh tarragon
- 8 oz lump crab meat
Instructions
- Prepare steaks by sprinkling salt on all sides of steak and allow to set.
- Heat grill to 400°F.
- Melt butter in a sauté pan over medium heat.
- Add 2 garlic cloves to butter and then using a pastry brush brush both sides of steak with the garlic butter.
- Turn off heat and add white wine along with lemon juice.
- Remove tarragon leaves from stems and coarsely chop and add them to butter mixture.
- Place steaks on grill and cook to desired doneness.
- Remove from grill and place on a plate and cover with foil.
- To assemble, remove steak from foil and place on serving dish.
- In a small bowl place crab meat along with 3 tablespoon butter wine mixture and lightly toss to mix.
- Using a biscuit mold, top steaks equally with crab mixture.
- Spoon remaining butter mixture over steaks and crab.
- Garnish with fresh tarragon and serve with mashed potatoes, baby broccoli, or sautéed asparagus.
Notes
- Build layers of flavor: Save a spoonful of tarragon butter to drizzle over the crab just before serving for that glossy, steakhouse finish.
- Use a hot grill: Heat the grill to at least 400°F so the steaks sear quickly and develop those beautiful grill marks without overcooking.
- Let the steaks rest: After grilling, cover loosely with foil for a few minutes to lock in the juices before topping with crab.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main dishes
Nutrition
- Serving Size: 2 portions
- Calories: 810
- Sugar: 0.7 g
- Sodium: 1720.4 mg
- Fat: 58.1 g
- Carbohydrates: 10.6 g
- Protein: 62 g
- Cholesterol: 341 mg
Jackie says
Talk about Date Night Dinner! This is a fabulous and elegant meal! It looks complicated, but it's quite simple to make.