Easy Steak Oscar Recipe

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ByMaria August 15, 2025August 15, 2025

Let’s make this Easy Steak Oscar Recipe feel like it came straight outta my kitchen – ’cause it basically did!

Steak Oscar. Sounds fancy, right? It’s actually not. It’s basically a way to make a regular steak feel like a total rockstar. We’re talking perfectly cooked steak, topped with tender asparagus, juicy crab, and slathered in hollandaise sauce. It’s rich, it’s decadent, and it’s way easier to pull off than you’d think. Trust me on this one.

My family? They go nuts for this. Total, utter, unadulterated NUTS. I first made it for a “fancy” date night in (aka the kids were finally asleep), and now my husband requests it for his birthday. Last time I made it, my youngest tried to lick the plate clean. Had to stop her before the dog got jealous. It’s that good. This Easy Steak Oscar Recipe is our fancy at home go to.

Why You’ll Love This Easy Steak Oscar Recipe

It makes you feel like you’re in a swanky restaurant, but you’re wearing your comfy pants. Win-win!
It’s surprisingly easy. Seriously, if I can do it with a toddler hanging off my leg, you can totally nail it.
Crab + Steak? Need I say more? It is a flavour explosion.
Impress your friends (or just yourself). Because sometimes, you deserve a fancy steak.

How to Make It

Okay, listen up buttercups, here’s the deal. First, we gotta get that steak ready. Season it like you mean it with salt and pepper. Don’t be shy! Then, sear that baby in a screaming hot pan with some butter. Seriously, the butter is key. Get a nice crust on both sides and then finish it in the oven until it’s cooked to your liking. I like medium-rare, but you do you.

While the steak’s resting (don’t skip this part, it’s important!), steam your asparagus until it’s tender-crisp. Nobody wants mushy asparagus.

Now, for the crab. If you’re using fresh crab (lucky you!), make sure it’s picked clean. If you’re using canned (like me, most of the time), drain it REALLY well. Soggy crab is a no-go.

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And finally, the hollandaise. Now, you can totally make this from scratch, but let’s be real, jarred hollandaise is your friend here. Heat it up gently. Don’t boil it, unless you want scrambled hollandaise (been there, done that).

Assemble your masterpiece: steak on the bottom, asparagus on top, crab on the asparagus, and then drown the whole thing in hollandaise. Boom. You’re a culinary genius. Serve immediately!

Ingredient Notes

Steak: Use a good cut. Like, don’t cheap out too much. Ribeye, New York strip, whatever floats your boat. Just make sure it’s thick enough to get a good sear.
Asparagus: Fresh is best, but frozen works in a pinch. Just don’t overcook it! Nobody likes mushy asparagus, seriously.
Crab Meat: Fresh crab is AMAZING if you can get it. If not, canned crab is fine. Just make sure you drain it really, REALLY well. Nobody wants soggy crab.
Butter: Don’t even think about skipping the butter. It’s essential for that perfect sear and adds so much flavor.
Hollandaise Sauce: Look, you can make it from scratch if you’re feeling ambitious. But jarred hollandaise is perfectly acceptable. I won’t judge! Just heat it gently and don’t let it boil. Trust me on that one.

Recipe Steps:

Season steak generously with salt and pepper.
Sear steak in a hot pan with butter until browned on both sides.
Cook steak in the oven to desired doneness. Let rest before slicing.
Steam asparagus until tender-crisp.
Warm crab meat, ensuring it’s drained well if canned.
Gently heat hollandaise sauce, avoiding boiling.
Assemble by topping steak with asparagus, crab, and hollandaise.
Serve immediately.

What to Serve It With

Honestly? This is rich enough that you don’t need a ton of sides. A simple green salad with a light vinaigrette is perfect. Or some roasted potatoes. Or just eat it straight up. I won’t tell.

Tips & Mistakes

Don’t overcrowd the pan when you’re searing the steak. You want a good sear, not a steamed steak.
Let the steak rest! Seriously, this is important. It allows the juices to redistribute, resulting in a more tender steak.
Watch the hollandaise sauce like a hawk. It can go from perfectly creamy to a curdled mess in seconds.
Don’t be afraid to experiment with the toppings! Add some shrimp, scallops, or even a little bit of bacon. Why not?

Storage Tips

Okay, so, if you have leftovers (which is unlikely), store the steak, asparagus, crab, and hollandaise separately in airtight containers in the fridge. Honestly, the hollandaise is best fresh, so it might get a little weird in the fridge. But the steak and asparagus are still delicious cold! I’ve been known to eat leftover steak and asparagus for breakfast. Don’t judge. It’s surprisingly good.

Variations and Substitutions

No asparagus? Green beans or broccoli work just fine.
Can’t find crab? Shrimp or scallops are great alternatives.
Don’t like hollandaise? A Bearnaise sauce is good too, or even a simple garlic butter.
If I’m being honest, I once made it with imitation crab because that’s all I had. It wasn’t as good, but it still hit the spot. Don’t tell anyone.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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