Oscar-Style Steak

Ingredients:
For the Steak:
2 steaks (such as filet mignon, ribeye, or New York strip)
Salt and pepper, to taste
1-2 tbsp olive oil (for searing)
1 tbsp butter (optional, for finishing)
For the Toppings:
1/2 lb fresh lump crab meat (or canned crab, well-drained)
8-10 asparagus spears, trimmed (blanched or lightly sautéed)
1 tbsp olive oil (for cooking the asparagus)
For the Béarnaise Sauce:
1/4 cup white wine vinegar
1/4 cup dry white wine
1/4 cup finely chopped shallots
1/2 tsp fresh tarragon (or 1/2 tbsp dried tarragon)
1/4 tsp black peppercorns
3 large egg yolks
1/2 cup unsalted butter, melted
1 tbsp fresh tarragon, chopped (for garnish)
Salt, to taste
Instructions:
1. Prepare the Béarnaise Sauce:
In a small saucepan, combine the white wine vinegar, white wine, chopped shallots, tarragon, and peppercorns. Bring to a simmer over medium heat and cook until the liquid has reduced by about half, approximately 5-7 minutes.
Strain the mixture through a fine mesh sieve to remove the shallots, tarragon, and peppercorns. Set the strained liquid aside and allow it to cool slightly.
In a heatproof bowl (preferably over a double boiler), whisk the egg yolks. Slowly drizzle in the reduced vinegar-wine mixture while whisking constantly.
Once the mixture thickens, gradually whisk in the melted butter in a slow, steady stream. Continue whisking until the sauce is thick and velvety. Add a pinch of salt and the chopped fresh tarragon. Keep warm, but not too hot, as the sauce can separate if it gets too warm.
2. Cook the Steaks:
Season the steaks generously with salt and pepper on both sides.
Heat olive oil in a heavy skillet (cast iron works great) over medium-high heat until hot.
Add the steaks and cook for 4-5 minutes per side for medium-rare, or longer depending on your preferred doneness. For a perfectly cooked steak, use a meat thermometer: medium-rare should be about 130°F (54°C), medium is 140°F (60°C), and well-done is 160°F (71°C).
In the last minute of cooking, add the butter to the pan and spoon it over the steaks as they finish cooking for added flavor.
3. Prepare the Asparagus:
While the steaks are cooking, blanch the asparagus in boiling salted water for 1-2 minutes until tender-crisp, or sauté them in olive oil over medium heat for 4-5 minutes until lightly browned and tender. Season with salt and pepper.
Set the asparagus aside once cooked.
4. Assemble the Oscar-Style Steak:
Once the steaks are done, place them on a warm plate.
Top each steak with a portion of the lump crab meat.
Arrange the cooked asparagus over the crab meat and steak.
Spoon a generous amount of béarnaise sauce over the top of the steak, crab, and asparagus.
Garnish with extra fresh tarragon if desired.
5. Serve:
Serve your Oscar-Style Steak with your favorite side dishes, such as mashed potatoes, roasted potatoes, or a simple salad.
Enjoy the rich, indulgent combination of flavors in every bite!