Experience the rich symphony of flavors found in Steak Oscar, a culinary masterpiece that brings together succulent beef tenderloin steaks, flavorful crab cakes, and velvety hollandaise sauce. This recipe transforms your grilling routine, infusing it with a perfect balance of textures and tastes. The beef steaks are meticulously seasoned with Cornhusker Kitchen Spray Duck Fat and Cattleman’s Grill Blackening Seasoning, delivering a delightful sear that intensifies their natural richness. Complemented by expertly seared lump crab cakes featuring a harmonious blend of lump crab, mayonnaise, panko, and zesty sauces, this dish reaches its crescendo with a luxuriously smooth hollandaise sauce made from egg yolks, lemon juice, and Cattleman’s Grill Pit Fire Hot Sauce. Garnished with fresh chives, Steak Oscar promises a gourmet experience that captivates the discerning palate.
Steak Oscar
Tom Jackson
Rated 4.5 stars by 4 users
Category
Beef
Cuisine
American
Servings
12
Prep Time
30 minutes
Cook Time
30 minutes
Calories
737
Savor the luxurious blend of flavors in Steak Oscar, where premium beef tenderloin steaks are artfully seasoned with Cornhusker Kitchen Spray Duck Fat and Cattleman’s Grill Blackening Seasoning for a mouthwatering sear. Complementing the steak's richness are delectable lump crab cakes, pan-seared to a golden perfection with a tantalizing mix of lump crab, mayonnaise, panko, and zesty sauces. Crowned with a velvety hollandaise sauce, crafted from a luscious blend of egg yolks, lemon juice, and Cattleman’s Grill Pit Fire Hot Sauce, the dish is completed with a sprinkling of fresh chives. Elevate your grilling experience to a gourmet level with this Steak Oscar recipe, a symphony of flavors that will delight the most discerning palates.
Ingredients
- 4 each beef tenderloin/filet steaks
-
Cornhusker Kitchen Spray Duck Fat
-
Cattleman’s Grill Blackening Seasoning
- 4 tsp fresh chives, minced
- 2 cups (12 oz) lump crab
- 1/4 cup mayonnaise
- 1/4 cup panko
- 4 tsp lemon juice
-
3/4 tsp Bear & Burton’s The W Sauce (Worcestershire)
-
3/4 tsp Cattleman’s Grill Pit Fire Hot Sauce
- Hollandaise:
- 3 egg yolks
- 2 tbsp warm water
- 1 tbsp lemon juice
-
1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
- 8 oz unsalted butter, melted
-
Jacobsen Salt Co. Black Garlic Infused Sea Salt
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
Crab cake:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, with the diffuser plate removed and a Yoder Smokers Cast Iron Griddle Installed over the fire box.
- First, make the crab cakes. Combine all ingredients in a mixing bowl. Mix well. Divide into four balls.
- Next, season the steaks. First spray with duck fat, then season with Cattleman’s Grill Blackening Seasoning oh all sides.
- Spray the griddle with duck fat. Place the steaks on the griddle and cooked until well seared. Flip and repeat. Cook to an internal temperature of 125ºF - 130ºF, about 20 minutes total. If you have all of the sear/color that you want before the internal temperature comes all of the way up, then move the steaks to the grates off to the indirect side of the grill.
- About halfway through the steak cook, spray the griddle again with duck fat and place your crab cakes on the griddle to sear and warm. Flip when a nice crust is formed, then keep cooking until warmed through (150ºF).
- While the steak and crab cooks, make the hollandaise. First melt the butter and bring it to 175ºF. Combine the egg yolks, warm water, lemon juice and hot sauce in a pint sized mason jar. Blitz with an immersion blender and leave the blender running as you slowly pour a thin stream of melted butter into the yolk mixture until all of the butter is incorporated. Season with Jacobsen Salt Co. Black Garlic Infused Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns, to taste.
- Serve the filets topped with crab cakes and hollandaise sauce and some minced chives.
Recipe Note
Other Recipes You Might Enjoy:
Lomo Al Trapo Colombian Beef Tenderlion
Dry Aged Ribeye Butter Poached Lobster
Recipe Highlights and Insights:
Traditionally, Hollandaise sauce is not commonly served with beef; it is more classically associated with eggs Benedict, asparagus, and various seafood dishes. However, in the Steak Oscar recipe, the hollandaise sauce is used to add a rich and velvety element to the overall dish. The combination of beef tenderloin, crab cakes, and hollandaise creates a surf-and-turf fusion, offering a delightful contrast of textures and flavors. The buttery and creamy notes of the hollandaise sauce complement the lean and savory profile of the beef, providing a luscious coating that ties the elements of the dish together. While unconventional, this unique pairing showcases the versatility of hollandaise sauce and adds a luxurious touch to the Steak Oscar experience.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 737
- Fat
- 72.5 grams
- Saturated Fat
- 38 grams
- Cholesterol
- 539 milligrams
- Sodium
- 1728 milligrams
- Carbs
- 8.2 grams
- Fiber
- 1.1 grams
- Sugar
- 3.2 grams
- Protein
- 31 grams
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