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Steak Oscar Anniversary Dinner

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CTMike
CTMike Posts: 3,566
edited May 15 in EggHead Forum
Tomorrow is our 43rd anniversary, but I have to work - I have two 12 - hour days left for this refueling outage. We decided to celebrate tonight instead. This idea started when we were at Costco this past weekend and they had some 2" thick prime ribeyes and Dungeness crab clusters. I'm sure some of you can guess where this is going. 
Put the steaks in to the hot tub naked around 1 PM at 133 F. We then had a couple appointments to go to and errands to run. After we got home we got our mise en place on, getting everything prepped and ready to go. All in the steaks bathed for around 5 1/2 hours. 
I uncorked a bottle of Duckhorn Cab to let it breathe while prepping. 
I followed the Serious Eats recipe for Steak Oscar - first time making a béarnaise sauce - Kenji's recipe was super simple - put it in a bowl over a pan of previously simmered water to keep it warm without breaking:

Next up I took the steaks out of the hot tub, patted them dry, and seasoned liberally with salt and pepper. Seared for 1 minute per side in a screaming hot CI pan, then transferred to a warm plate, loosely tented, and in to a 140 F oven. 


Added some water to the pan and sautéed the asparagus until lightly browned, it then went on to another plate in the oven. 
Next up I added some butter and garlic to the pan and warmed the crab through. 

The crab was then tossed with some lemon juice and paprika. 
Finally it was time to assemble - lay down some asparagus spears, top with the steaks, add the crab, the béarnaise, and some seasoned, toasted panko breadcrumbs. 
Turned out to be an amazing meal, I'd put it up against any high end steak house. 


Dessert was a mini-carrot cake from Whole Paycheck:

I highly recommend this recipe - it was amazing overall. 
MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

RECOVERING BUBBLEHEAD
Southeastern CT. 

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