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 Steak oscar

One of the most frequently asked questions: Does steak go well with crab meat?

My answer: It depends who is cooking the steak. A grilled to perfection steak is the perfect accompaniment to crab. However, an over-done dried-out steak does not go well with anything.

I make a rich creamy sauce with fresh crab meat mixed in and smother it on top of a perfectly-done-to–perfection grilled steak.

Some people cannot cook a steak or just don’t take the time to learn how to cook one properly. This is a life skill that needs to be practiced until it is mastered.

There are a few simple steps to grilling a steak:

  1. Let the steak warm to room temperature before cooking.
  2. Heat the grill on a high setting and keep it on high for the remaining grilling process.
  3. Once the steak has hit the grill, keep the lid open.
  4. Invest in a meat thermometer to check for doneness.
  5. Remove the steak from the grill and let sit for a minute or two before serving.

Mistakes that are often made when grilling a steak:

  1. Trying to turn a steak that is not ready. You should never have to tear a steak from the grill, it should easily be moved.
  2. Closing the lid once the steaks are on the grill. This process bakes the steak and dries out the juices.
  3. Using a knife to cut into a steak to check for doneness.

 

Grilled Steak with Crab Oscar

 

Ingredients: 

  •  4 grilled steaks cooked to your liking
  • 1 cup clarified butter (Learn how to clarify butter here)
  • 4 egg yolks
  • ½ cup white wine vinegar
  • ½ teaspoon freshly ground pepper
  • 1 Tablespoon tarragon (minced)
  • 1 Tablespoon parsley (minced)
  • 1/4 teaspoon Sea salt
  • 1/2 teaspoon Cayenne pepper or to taste
  • 1 Tablespoon Lemon juice
  • ½ cup of fresh cooked crab meat
  • ½ cup of cook shrimp

 

To make the Béarnaise sauce:

 

You will need:

  • 1 saucepan used as a double boiler
  • A second saucepan used to heat the vinegar and shallots
  • A stainless steel bowl or pot to use as a double boiler

 

Method to the Rad-ness:

Take your first saucepan and add 2 inches of water to it and place it over medium heat to warm the water while you prepare the rest.

In a separate saucepan add the vinegar, pepper and tarragon and heat over medium-low. Reduce the liquid until nearly all the liquid is evaporated or about two tablespoons remain. Pour the mixture into the bowl.

To the bowl, whisk in the egg yolks until the eggs are light and foamy. Place the bowl on top of the simmering water and continue to whisk until it starts to thicken. Once the sauce starts to thicken remove it from heat.

Slowly start to whisk in the butter a few drops at a time until all the butter is added.

Stir in the chopped parsley, cayenne pepper and salt. The sauce will have a smooth consistency. If you find it’s too thick you can thin it by whisking in a few drops of warm water.

Now put it all together:

Place your steaks on plates. Add equal parts crab meat and shrimp on top of each steak. Add the béarnaise sauce on top, smothering the crab and steak.

 

 

 

Steak and Crab = Afternoon Delight
 
 
:
: Entree
: 4
Ingredients
  • Grilled Steak with Crab Oscar
  • Ingredients:
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • 4 grilled steaks cooked to your liking
  • 1 cup clarified butter (Learn how to clarify butter here)
  • 4 egg yolks
  • ½ cup white wine vinegar
  • ½ teaspoon freshly ground pepper
  • 1 Tablespoon tarragon (minced)
  • 1 Tablespoon parsley (minced)
  • ¼ teaspoon Sea salt
  • ½ teaspoon Cayenne pepper or to taste
  • 1 Tablespoon Lemon juice
  • ½ cup of fresh cooked crab meat
  • ½ cup of cook shrimp
Method to the Rad-ness
  1. Take your first saucepan and add 2 inches of water to it and place it over medium heat to warm the water while you prepare the rest.
  2. In a separate saucepan add the vinegar, pepper and tarragon and heat over medium-low. Reduce the liquid until nearly all the liquid is evaporated or about two tablespoons remain. Pour the mixture into the bowl.
  3. To the bowl, whisk in the egg yolks until the eggs are light and foamy. Place the bowl on top of the simmering water and continue to whisk until it starts to thicken. Once the sauce starts to thicken remove it from heat.
  4. Slowly start to whisk in the butter a few drops at a time until all the butter is added.
  5. Stir in the chopped parsley, cayenne pepper and salt. The sauce will have a smooth consistency. If you find it’s too thick you can thin it by whisking in a few drops of warm water.
  6. Now put it all together:
  7. Place your steaks on plates. Add equal parts crab meat and shrimp on top of each steak. Add the béarnaise sauce on top, smothering the crab and steak.

Return from Steak and Crab to How to Crab Home

 

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