Steak Oscar

Steak Oscar is a classic dish that brings together juicy, tender steak topped with lump crab meat, creamy hollandaise sauce, and often a few tender asparagus spears. The rich flavors…

By Willow • December 22, 2025 • Reading time: 7 min

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Steak Oscar is a classic dish that brings together juicy, tender steak topped with lump crab meat, creamy hollandaise sauce, and often a few tender asparagus spears. The rich flavors and different textures make it feel like a special treat, perfect for when you want to enjoy a restaurant-quality meal at home.

I love making Steak Oscar when I want to impress guests or celebrate a nice dinner. The combination of the savory steak with the delicate crab and the buttery sauce always feels fancy, but it’s surprisingly easy to put together. A quick tip I’ve learned is to sear the steak just right and make sure the crab meat is fresh for the best taste.

One of my favorite ways to serve this dish is alongside some simple roasted potatoes or a crisp green salad to balance all that richness. It’s the kind of meal that feels a little indulgent without being overwhelming, and everyone I’ve shared it with always asks for the recipe. Steak Oscar has become one of those dishes I turn to when I want to feel like I’m treating myself and others to something truly special.

Key Ingredients & Substitutions

Filet Mignon: This cut is tender and cooks quickly, making it ideal for Steak Oscar. If you prefer, you can use ribeye or sirloin, but cooking times may vary.

Lump Crab Meat: Fresh or good-quality canned lump crab adds a lovely seafood touch. If unavailable, cooked shrimp or scallops work as tasty alternatives.

Asparagus: Adds a fresh, crisp element to balance the rich sauce. You can swap it with green beans or broccolini if you like.

Baby Potatoes: Roasted potatoes bring heartiness. Sweet potatoes or fingerlings are great substitutes and bring different flavors.

Hollandaise Sauce: This creamy, lemony sauce ties the dish together. If making from scratch feels tricky, store-bought hollandaise or béarnaise sauces can save time.

How Can I Make a Smooth and Stable Hollandaise Sauce?

Hollandaise is an emulsion, so steady whisking and gentle heat are key.

• Use a double boiler or a heatproof bowl over simmering water—not boiling—to control temperature.
• Whisk yolks and lemon juice constantly until slightly thickened before adding melted butter slowly.
• Keep adding melted butter drop by drop at first, then in a steady stream while whisking continuously.
• If the sauce looks grainy or breaks, whisk in a teaspoon of cold water to bring it back together.
• Keep sauce warm but off direct heat until serving to avoid curdling.

Patience and steady whisking make all the difference for a silky sauce that coats the steak perfectly!

Equipment You’ll Need

• Heavy skillet or cast-iron pan – great for searing steaks evenly and developing a nice crust.
• Roasting pan or baking sheet – perfect for roasting baby potatoes until golden and tender.
• Steamer or skillet – to cook asparagus quickly without losing its bright color.
• Double boiler or heatproof bowl + saucepan – helps you gently whisk and cook hollandaise sauce without scrambling the eggs.
• Whisk – essential for making smooth, creamy hollandaise sauce.
• Tongs – handy for flipping steaks and asparagus with control.

Flavor Variations & Add-Ins

• Swap lump crab for cooked shrimp or scallops for a different seafood twist that still pairs great with hollandaise.
• Add sliced mushrooms sautéed in butter to bring a rich, earthy flavor that complements the steak.
• Use béarnaise sauce instead of hollandaise for a herbier, tangy version of the classic sauce.
• Include steamed green beans or broccolini instead of asparagus for a fresh, crisp veggie option.

How to Make Steak Oscar?

Ingredients You’ll Need:

Main Ingredients:

• 2 (8 oz) filet mignon steaks
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil or butter (for cooking steaks)
• 8 oz lump crab meat, picked over for shells
• 1 bunch asparagus, trimmed
• 1 cup baby potatoes, halved or quartered
• 1 tbsp butter (for vegetables)

Hollandaise Sauce:

• 3 large egg yolks
• 1 tbsp lemon juice
• ½ cup unsalted butter, melted
• 1 tsp Dijon mustard
• Salt and white pepper, to taste
• 1 tbsp fresh chopped dill or chives (optional)

How Much Time Will You Need?

This recipe takes about 35-40 minutes total: 10 minutes to prepare ingredients, 25 minutes roasting and cooking. The potatoes roast while you cook the asparagus and steaks, making the process smooth and efficient.

Step-by-Step Instructions:

1. Preparing the Potatoes:

Preheat your oven to 425°F (220°C). Toss the baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes, turning once halfway through, until they are golden and tender.

2. Cooking the Asparagus:

While the potatoes are roasting, heat butter in a skillet over medium heat. Add the trimmed asparagus and cook for 5-7 minutes until crisp-tender. Season with salt and pepper to taste. Keep warm until ready to serve.

3. Cooking the Steaks:

Season the filet mignon steaks generously with salt and freshly ground black pepper. Heat olive oil or butter in a heavy skillet over medium-high heat until hot. Sear the steaks for about 3-4 minutes per side for medium-rare (adjust timing to your preferred doneness). Remove from the pan and let them rest for a few minutes.

4. Making the Hollandaise Sauce:

Set up a double boiler by placing a heatproof bowl over a pan of simmering water. Whisk together the egg yolks and lemon juice until the mixture thickens slightly. Slowly drizzle in the melted butter while whisking continuously, creating a smooth and creamy sauce. Stir in Dijon mustard, salt, white pepper, and fresh chopped dill or chives if you like. Keep the sauce warm.

5. Warming the Crab Meat:

Gently warm the lump crab meat in a pan over low heat or briefly in the microwave. Be careful not to overcook it; just heat it through so it stays tender.

6. Assembling the Dish:

Arrange the roasted potatoes and cooked asparagus on each plate. Place one filet mignon steak on top. Spoon the warm lump crab meat over the steak, then generously drizzle hollandaise sauce over everything.

7. Garnishing and Serving:

Optionally, sprinkle some extra fresh herbs or a pinch of cayenne or paprika for added color and flavor. Serve immediately and enjoy your delicious Steak Oscar!

Can I Use Frozen Crab Meat for Steak Oscar?

Yes, you can use frozen lump crab meat. Just be sure to thaw it thoroughly in the refrigerator overnight and drain any excess moisture before warming it gently to avoid a watery dish.

How Can I Tell When My Steak Is Done?

For medium-rare, aim for an internal temperature of about 130°F (54°C). Using a meat thermometer is the best way to check doneness without cutting into the steak. Let it rest a few minutes before serving for juicy results.

Can I Make Hollandaise Sauce Ahead of Time?

While hollandaise sauce is best made fresh, you can prepare it up to a few hours ahead and keep it warm in a thermos or over very low heat. If it thickens too much, whisk in a little warm water to loosen it before serving.

How Should I Store and Reheat Leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat. It’s best to reheat sauce separately and warm the steak and crab just until heated through to avoid overcooking.