IE 11 is not supported. For an optimal experience visit our site on another browser.

Prime Aged New York Strip Steak Oscar with Hollandaise Sauce

Servings:
Hollandaise Sauce yield: 1 cup Servings
RATE THIS RECIPE
(0)

Ingredients

Prime Aged New York Strip Steak Oscar
  • 1 New York strip steak
  • 9 blended oil and kosher salt in a pan for seasoning
  • 9 blanched asparagus spears
  • 9 colossal lump crabmeat
  • 2 tablespoon whole butter
  • 3 tablespoon sage leaves
  • 1 ounce clarified butter
  • 3 ounce hollandaise sauce
Hollandaise Sauce
  • 1 New York strip steak
  • 9 blended oil and kosher salt in a pan for seasoning
  • 9 blanched asparagus spears
  • 9 colossal lump crabmeat
  • 2 tablespoon whole butter
  • 3 tablespoon sage leaves
  • 1 ounce clarified butter
  • 3 ounce hollandaise sauce
  • 3 egg yolks
  • 6 ounce clarified butter (warm)
  • 1 ounce cider vinegar
  • 1 ounce white wine
  • 1/4 teaspoon whole black peppercorns freshly cracked
  • 2 ounce water
  • 1 tablespoon lemon juice
  • 1 teaspoon tabasco
  • 1 teaspoon Salt and Pepper

Preparation

Baking Directions:

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 SauceIn 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.

Tips:

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.

Recipe Tags