What Exactly Is Steak Oscar, And Where Did It Originate?

Steak Oscar looks as impressive as it sounds: Garnished with asparagus, a tall filet mignon is topped with flaky crab meat. Cascading over these elements is the irresistibly buttery béarnaise sauce. There are shades of bright yellows, amber-beige, verdant, and creamy ivory. The steak Oscar is as grand to observe as it is to taste. This wonder has variations but usually contains these four components: Crab, asparagus, emulsified butter sauce, and steak.

Just like the steak Diane, famous steak recipes have not only found their names from legends but also from royalty. It's believed that this dish was served for the very first time to King Oscar II in 1897. King Oscar II reigned from 1829 to 1907 and was the last king to govern a united Norway and Sweden. However, instead of steak, this dish traditionally used veal cutlets, two spears of white asparagus, crabmeat, and béarnaise sauce. While the veal may instead be steak, the name has continued to stick, and the legacy of King Oscar II's creation lives on. This is the perfect dish to consider making if you're craving an elegant and decadent dinner fit for a king.

Combining meat and seafood in a single dish isn't a widespread practice. Still, numerous cultural examples demonstrate that this union can be incredibly delicious: Spanish paella, Cajun gumbo and jambalaya, and Shandong pork and fish dumplings in Chinese cuisine. View the steak Oscar as a twist on a surf and turf, with the steak and crab meat each bringing a unique taste and texture to this dish.

Some believe the star of this dish is the buttery sauce, but this is not a one-man who. When draped atop the crab meat, asparagus, and steak, this dish encompasses the taste of umami cohesiveness. It's deeply savory, rich, and decadent. The tender sauteed asparagus adds freshness, the steak adds a slight chew and saltiness, and the luscious crab adds a hint of delicate sweetness. It ticks every box and is solely original in unifying these ingredients.

This dish, above all, demands patience. Whether making the challenging béarnaise sauce or picking the crab meat from the shell, it can feel like an arduous process, but remember; this dish is all about attention to detail. Each step must be precise and not rushed.

Oscar style has seen many adaptations. The original recipe used white asparagus, which is more tender than its green sisters. However, due to its rarity, it is usually more expensive. This can also be the case for filet mignon, which is typically considered a costly beef cut. Some recipes will switch the crab meat to shrimp or lobster meat. Remember, King Oscar II's recipe initially used veal cutlets, so the meat can also vary.

The final tip regards the buttery sauce. Steak Oscar recipes tend to use either Hollandaise or béarnaise sauce, but there's a difference between the two. It's best to describe béarnaise as a derivative of Hollandaise. They are both buttery and rich; béarnaise is made with vinegar instead of lemon juice and is flavored with tarragon and shallots. Béarnaise has a bolder flavor than Hollandaise, making it a perfect match for this dish's crab meat and steak.

The steak Oscar is a spectacle to behold, blending decadent ingredients that make it hard to resist. One simply can't deny the temptation to taste this dish.