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I grilled them 6 minutes on one side and 4 1/2 minutes on the other side and they were perfectly medium-rare. Grill steaks until done the way you like. Toss asparagus with about Tablespoon of olive oil, then sprinkle with salt and pepper. Preheat your grill to medium-high temperature. Ingredients for New York Steak, Oscar StyleĢ-12 oz New York Strip Steaks (or whatever steak you like)Ģ T finely chopped fresh tarragon, or a tsp. You could also grill some shrimp along with the steak and asparagus, which would be quite delightful!Īnyway, the meal was a success! Much easier than the outstanding Oscar would lead you to believe. I took the easy way out and purchased a jar of lump crabmeat. Now, this assumes you have some pre-cooked crab. It’s also my personal favorite cut of steak!Ģ) while the steak is “resting” (following its exhausting grilling), prepare the Bernaise, it only takes a couple minutes Instead of Filet Mignon, I chose New York Strip, for 2 reasons: 1) It has much more steak-y flavor than a filet, and 2) it was on sale at my local market. I couldn’t decide whether to make Hollandaise or Bernaise, so I kind of made a hybrid “Tarragon Hollandaise”, with a little less lemon than traditional Hollandaise.Īnyways, for Father’s Day, DH wanted a steak Oscar, and who am I to disappoint? I set out to make the best Oscar ever. However, as with Hollandaise sauce, there are some great (easy!) blender versions out there. Bernaise is often perceived as difficult to make, and it is tricky, when made in the traditional manner. Bernaise is a variation of a hollandaise sauce, with Tarragon and/or Tarragon vinegar instead of lemon juice. The Oscar preparation is traditionally to top the steak with asparagus, crabmeat or shrimp, and Bernaise sauce. Even swordfish would be wonderful “Oscared”. If you haven’t had a steak Oscar Style, you really do need to try it! If you aren’t a meat eater, it is also a great preparation for a fish fillet, maybe cod or tilapia. One of our favorite steak dishes there was the Filet Mignon Oscar Style. Delicious, tender, savory, Midwest Meat! Always served with a baked potato (well, you could choose rice pilaf, but really? Next to a steak?) and a salad. Being located in the Midwest, the best dishes usually involved steak. There were some great dishes on the menu. So I have many fond memories of the place and the many hours I spent there. More important than that, it was the place I met my incredibly wonderful husband. It was also one of the most popular “date night” places in town. Many years ago, when I was in college, I worked at this fancy-pants restaurant where all the parents brought their kids after the Big 10 Football or Basketball games, and to celebrate Graduation. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.Please visit my new site to view this recipe: Hummingbird Thyme
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