January 2019

Steak Oscar

Steak Oscar is one the most delicious surf-n-turf entree’s. King Crab season is now, with the best months from October through January. Pair this delicious meal with Great Frogs Cold Blooded, a rich blend of Merlot, Cabernet Sauvignon, Petit Verdot and Cabernet Franc.

Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.

Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.

Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

Adjust oven rack to middle position and heat oven to 275 degrees. Pat raw steaks dry with paper towels. Season steaks with salt and pepper. Place steaks on wire rack set in rimmed baking sheet, ( line baking sheet with aluminum foil ). Cook until meat registers 90 to 95 degrees ( for rare to medium-rare), 20 to 25 minutes, or 100 to 105 degrees ( for medium), 25-30.

Heat oil in 12” skillet over high heat until just smoking. Place steaks in skillet until well browned and crusty, 1-1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. Reduce heat if steak begins to burn. Using tongs, flip steaks and cook until well browned on second side, 2 to 2-1/2 minutes. Transfer steaks to wire rack and tent with aluminum foil. Repeat the browning process with other two steaks.

One crab leg (cooked) will be enough for all four steaks. Remove crab from shell. If you’d like to warm up the crab, place meat in aluminum foil to heat and toss into oven while browning the steaks. Remember to turn the oven temp to 350 degrees after removing the steaks.

Wash, trim and steam. Steam while steaks are resting.

To plate your entree, place asparagus spears on plate then rest steak on top. Next place crab on the steak and carefully spoon warm Béarnaise sauce over! A luscious green salad is perfect with this entree giving you your daily supply of leafy greens. Enjoy with a glass of Great Frogs Cold Blooded wine.

Recipe credits: Cooks illustrated America’s Test Kitchen. (steak instructions)
Epicurious (Béarnaise sauce)

Michelle AhlersComment