Recipe: Prime Aged New York Strip Steak Oscar with Hollandaise Sauce
- Prime Aged New York Strip Steak Oscar
- 1 12 ounce New York Strip Steak
- 90/10 blended oil and Kosher salt in a pan for seasoning
- 5-7 blanched asparagus spears
- 3-4 oz. colossal lump crabmeat
- 2 tablespoon whole butter
- 3 sage leaves
- 1 ounce clarified butter
- 3 oz. hollandaise sauce
- Hollandaise Sauce
- 3 each egg yolks
- 6 oz. clarified butter (warm)
- 1 oz. cider vinegar
- 1 oz. white wine
- 1/4 teaspoon whole black peppercorns freshly cracked
- 2 oz. water
- 1 tablespoon Lemon Juice
- 1 teaspoon Tabasco
- Salt and Pepper to taste
To make the Strip Steak
Pull the steak out of the cooler 1/2 hour prior to cooking.
In a sauté pan over a medium heat, add the whole butter and heat until butter turns from pale to brown. Add the crabmeat and sage leaves, toss, drain excess butter and hold.
Season both sides of the steak with kosher salt and oil.
Sear the steak on both sides in a sauté pan until golden brown.
Top with crabmeat and finish in the oven (350 degrees) to the desired temperature. (4-5 minutes for med-rare.)
Warm the asparagus spears in boiling water.
Place the steak in the center of the plate and drizzle with clarified butter. Top with warm asparagus and top with the hollandaise sauce.
To make the Hollandaise Sauce
In a sauté pan, add the vinegar, wine and peppercorn and reduce until almost gone. Add the water, strain, and cool the reduction.
Add the reduction to the egg yolks in a stainless steel bowl and consistently whip over simmering water until the yolks ribbon and triple in volume.
Gradually add the warm clarified butter, whipping constantly.
Add the lemon juice, tabasco, salt and pepper.
Strain the sauce through a cheesecloth if necessary.
For a medium well or well done steak, place in the oven for 3-4 minutes before adding the crabmeat. Cook for additional 4-5 minutes.
Hollandaise Sauce yield: 1 cup