This elegant Oscar Style Steak recipe is a steak house-quality meal you can make at home! A tender, juicy beef filet is topped with lump crab meat and a delicious tarragon butter sauce.
This post is sponsored by our friends and the maker of Chairman's Reserve Platinum® Beef. All opinions are our own.
Steak Oscar
"Oscar Style" refers to a preparation method where grilled steak is topped with crab meat, asparagus, and a rich Béarnaise sauce. Our twist on this classic recipe features grilled Chairman’s Reserve Platinum™ beef filet (filet mignon) and lump crab meat topped with a delicate tarragon butter sauce. Served with Creamy Mashed Potatoes and Baby Broccoli, our Steak Oscar recipe is a luxurious way to enhance the flavors and presentation of filet mignon.
HINT: Like our Grilled Flat Iron Steak and Grilled Ribeye with Maple Butter, this meal is easy to make but looks gourmet. It's the perfect date night recipe!
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Ingredients
- Chairman’s Reserve Platinum® ANGUS BEEF FILETS: filet mignon
- LUMP CRAB MEAT: good quality canned lump crab
- BUTTER: salted butter
- WHITE WINE: a dry white wine works best (like Pinot Grigio)
- GARLIC CLOVES: fresh garlic cloves
- LEMON JUICE: fresh squeezed lemon juice (juice from 1 lemon)
- BLACK PEPPER: crushed black pepper
- COARSE SALT: we like sea salt or kosher salt
- FRESH TARRAGON: for garnish
*see recipe card for quantities.
How to make Oscar Style Steak
- 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 and baby broccoli or steamed asparagus.
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How to grill filet mignon
- Heat grill to 400°F.
- Sprinkle salt on all sides of the steak and allow to set for 5 minutes.
- Brush both sides of steak with butter or olive oil (we used butter for this recipe).
- Place steaks on the grill. Make sure the grill is hot, otherwise meat will stick.
- To obtain good grill marks, do not touch steak for at least 3 minutes.
- Using tongs (not a fork), lift steak and give it one quarter turn. Place back on grill. Allow to cook for 3 more minutes
- Flip steak over, repeat process until steak reaches desired doneness (see below).
- Remove steaks from grill. Place on a plate and cover with aluminum foil. Allow to rest for 5 to 10 minutes before serving.
🥩 Steak Doneness Guide
Cooking filet mignon to the ideal internal temperature is the best way to ensure that it's perfectly tender and juicy every time. While you are cooking, insert a meat thermometer into the thickest part of the meat, away from any bones.
- RARE (cool red center): 125°F
- MEDIUM-RARE (warm red center): 135°F (our favorite)
- MEDIUM (warm pink center): 145°F
- MEDIUM-WELL (slightly pink center):150°F
- WELL DONE (little or no pink): 160°F
Expert tips
- SEASON & REFRIGERATE: season the meat with salt, and allow the seasoning to "soak in" for at least 5 minutes before grilling. This gives the meat time to absorb the flavor.
- CLEAN THE GRILL GRATES: make sure grill grates are clean before cooking steak.
- USE A HOT GRILL: make sure the grill is hot before placing steaks on it (otherwise meat will stick to the grates)
- GET GOOD GRILL MARKS: grill steaks for at least 3 minutes on each side. Be sure not to touch the steak.
- LET IT REST: make sure to let the meat rest for at least 5 minutes after grilling before cutting. Resting allows the juices to settle, and ensures a juicy bite!
- FREEZING MEAT: Ideally, you should grill steaks within a few days of purchase for optimum flavor. You can filets for up to 4 months in an airtight wrapper.
FAQ
Oscar style steak is a luxurious dish that features a perfectly cooked steak topped with lump crab meat and a rich sauce. Served with vegetables, this combination creates a decadent and flavorful experience, often found in high-end steakhouses.
While personal tastes vary, tender cuts like filet mignon or ribeye are best for Steak Oscar due to their tenderness and ability to pair well with the toppings.
While crab meat is traditional, you can experiment with other seafood like lobster or shrimp to create your unique twist on Oscar Style Steak.
We recommending serving Oscar Style Steak fresh for optimal taste and texture. However, you can prepare components like the sauce and vegetables ahead of time and assemble just before serving.
Classic sides like creamy mashed potatoes, roasted vegetables, or a caesar salad complement the richness of Oscar Style Steak.
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Oscar Style Steak recipe
This elegant surf and turf recipe is a steak house-quality meal at home! A tender, juicy filet is topped with lump crab meat and a delicious tarragon butter sauce.
- Total Time: 30 minutes
- Yield: 2 portions 1x
Ingredients
- 2-6 oz Chairman’s Reserve Platinum® Angus beef filets
- 8 oz lump crab meat
- 4 oz butter
- ¼ C white wine
- 2 garlic cloves
- juice from 1 lemon (approx. 2 tbsp)
- 1 tsp black pepper, crushed
- 1 tsp coarse salt
- 1 oz Fresh Tarragon
Instructions
- Prepare steaks by sprinkling salt on all sides of steak and allow to set.
- Heat grill to 400°.
- 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 steamed asparagus.
Notes
- SEASON & REFRIGERATE: season the meat with salt, and allow the seasoning to "soak in" for at least 5 minutes before grilling. This gives the meat time to absorb the flavor.
- CLEAN THE GRILL GRATES: make sure grill grates are clean before cooking steak.
- USE A HOT GRILL: make sure the grill is hot before placing steaks on it (otherwise meat will stick to the grates)
- GET GOOD GRILL MARKS: grill steaks for at least 3 minutes on each side. Be sure not to touch the steak.
- LET IT REST: make sure to let the meat rest for at least 5 minutes after grilling before cutting. Resting allows the juices to settle, and ensures a juicy bite!
- FREEZING MEAT: Ideally, you should grill steaks within a few days of purchase for optimum flavor. You can filets for up to 4 months in an airtight wrapper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
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.