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grilled filet topped with crab on white plate with lemon wedges, broccolini, fork

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


  • 2-6 oz Chairman’s Reserve Platinum® Angus beef filets
  • 8 oz lump crab meat
  • 4 oz butter
  • 1/4 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


  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 tbsp 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.


  • 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.
  • Author: Keith
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • 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

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