Oscar Style Steak

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.

This post was created in partnership with Chairman's Reserve® Meats. All opinions are our own.

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.

Simple ingredients, stunning results

• Beef filets: look for center-fut filet mignon around 6 oz each. Even thickness ensures an even sear and consistent doneness.
• Lump crab meat: fresh is best, but premium canned works well. Drain thoroughly before using.
• Butter: the foundation of the tarragon sauce. Use unsalted so you control the salt level.
• Fresh tarragon: don't substitute dried here. Fresh tarragon has a delicate anise flavor that dried simply can't replicate.
• White wine: a dry wine like Pinot Grigio or Sauvignon Blanc. Nothing too oaky.

👉 see recipe card for exact quantities.

How to make it

1. Season and rest. Salt and pepper the steaks on all sides and let them sit at room temperature while the grill heats to 400°F.
2. Make the garlic butter. Melt butter in a sauté pan over medium heat, add garlic, then infuse for 2 minutes. Brush both sides of each steak generously with garlic butter.
3. Finish the sauce. Turn off the heat and stir in white wine, lemon juice, and chopped tarragon. The sauce should be bright, fragrant, and glossy. Set aside while the steaks cook.
4. Grill the filets. Cook to your preferred doneness, then remove from the grill and cover loosely with foil to rest.
5. Assemble. Toss crab meat gently with 3 tablespoons of tarragon butter sauce. Using a biscuit cutter or small ring mold, shape the crab on top of each steak. Spoon remaining sauce over the top and garnish with fresh tarragon.

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.