Surf and Turf (Oscar Style Steak)

This elegant surf and turf 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.

What is surf and turf?

Surf and turf (surf 'n' turf) is an entrée combining seafood and red meat. It is commonly served in steak houses in the U.S. and Canada. The most typical combination includes steak and lobster, shrimp, or scallops. Our recipe features grilled Chairman’s Reserve Platinum™ beef filet (filet mignon) and lump crab meat. A delicate tarragon butter sauce ties it all together. This combination is also sometimes referred to as Steak Oscar.

Ingredients:

• Chairman’s Reserve Platinum® ANGUS BEEF FILETS: 2- 6 ouce filets
• LUMP CRAB MEAT: 8 ounces
• BUTTER: 4 ounces
• WHITE WINE: ¼ cup
• GARLIC CLOVES: 2 cloves
• LEMON JUICE: juice from 1 lemon (about 2 tablespoons)
• BLACK PEPPER: 1 teaspoon, crushed
• COARSE SALT: 1 teaspoon
• FRESH TARRAGON: 1 ounce

How to make oscar style steak:

1. Prepare steaks by sprinkling salt on all sides of steak and allow to set.
2. Heat grill to 400°.
3. Melt butter in a sauté pan over medium heat. 
4. Add 2 garlic cloves to butter and then using a pastry brush brush both sides of steak with the garlic butter.
5. Turn off heat and add white wine along with lemon juice.
6. Remove tarragon leaves from stems and coarsely chop and add them to butter mixture.
7. Place steaks on grill and cook to desired doneness.
8. Remove from grill and place on a plate and cover with foil.
9. To assemble, remove steak from foil and place on serving dish.
10. In a small bowl place crab meat along with 3 tablespoon butter wine mixture and lightly toss to mix.
11. Using a biscuit mold, top steaks equally with crab mixture.
12. Spoon remaining butter mixture over steaks and crab.
13. Garnish with fresh tarragon and serve with your favorite side dish.

How to grill filet mignon:

1. Heat grill to 400°.
2. Sprinkle salt on all sides of the steak and allow to set for 5 minutes.
3. Brush both sides of steak with butter or olive oil (we used butter for this recipe).
4. Place steaks on the grill. Make sure the grill is hot, otherwise meat will stick.
5. To obtain good grill marks, do not touch steak for at least 3 minutes.
6. Using tongs (not a fork), lift steak and give it one quarter turn. Place back on grill. Allow to cook for 3 more minutes
7. flip steak over, repeat process until steak reaches desired doneness (see below).
8. 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:

Cooking filet mignon to the ideal internal temperature is the best way to ensure that it is 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

Why we choose Chairman's Reserve® meats:

Chairman's Reserve® Meats is a brand known for superior quality. The team only selects meat with optimal marbling, flavor and tenderness. Every cut of our Angus beef is graded USDA Choice. This ensures a delicious grilling experience every time.

Expert Tips:

1. 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.
2. CLEAN THE GRILL GRATES: make sure grill grates are clean before cooking steak.
3. USE A HOT GRILL: make sure the grill is hot before placing steaks on it (otherwise meat will stick to the grates)
4. GET GOOD GRILL MARKS: grill steaks for at least 3 minutes on each side. Be sure not to touch the steak.
5. 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!
6. 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.

What to serve with surf and turf:

Perfect Mashed Potatoes

Baby Broccoli with Lemony Mustard Sauce

Asparagus with Balsamic Reduction

more mouthwatering steak recipes:

• Grilled Ribeye Steak with Maple Butter
• Skirt Steak Chimichurri
• Pittsburgher Steak Salad

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