Steak Oscar Is The Ultimate Steakhouse Dinner | Forgotten Classics
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Published 2022-05-25
Video edited by: [email protected]
Steak Oscar Recipe:
Hollandaise:
4 egg yolks
7 oz butter
1 1/2 tsp white or white wine vinegar
1 1/2 tsp lemon juice
1/2 tsp Maldon salt
1 Dungeness crab picked
butter to warm the crab
squeeze of lemon
pinch of Maldon salt
For the Steak:
1 7oz filet mignon (or another steak of your choice)
1 large or 2 medium shallots cut in half
2 cloves crushed garlic
rosemary salt and black pepper to taste
2-3 tbsp unsalted butter
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All Comments (21)
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As a former chef/restauranteur and culinary school graduate, I don't know if people realize they are literally getting like a week of culinary school instruction in each video. Amazing job!
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after watching this video, you are without a doubt the most experienced and skilled social media cook my friend
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This is a decadent meal for sure but I would put this in the category that is perfect for birthdays and special occasions, I'm also so happy that the hollandaise technique worked, I will never use the stupid double boil again. LOVE YOU ALL AND HAPPY COOKING!!
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I retired from cooking (professionally) about 15 years ago. Watching a true artist at work takes me back. Thank you for sharing this incredible meal.
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Digging that steak resting bowl 👌
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I worked at Del Friscos and we did something like this. It was a filet topped with a crab cake drenched in Cajun lobster butter sauce. Bomb 💣
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you know what i love about your videos is that, you always talk alot about the small little things home cooks or totally newbs like me do not know. makes me learn alot by watching your videos bit by bit, keep up the good work!
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Where the hell was the „if u know u know!“ signature shout out showing the rosemary salt? 🤌😉 Love your clips 🤙🏿
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That's actually my favorite dish. I used to get it at Capital Grill in Florida. They took it off the menu, but they have all the ingredients and will make it for you if you're nice enough. 😉 it's called "Fillet Oscar" and comes with asparagus spears. It's glorious
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My two favorite foods with hollandaise sauce and named after me!? how have i never heard of this before
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I love that you use the butter milk solids to season the crab! I like to use them to season delicate vegetables like asparagus, green beans, and spinach, but I will definitely try adding some to shellfish because I can almost taste how delicious that will be.
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One thing I really appreciate about this channel is that he doesn’t mind repeating himself. He repeats the same tips every video which makes it new-person friendly. Some channels assume you know things or that you’ve been watching for a bit and people can get lost. So thanks for that.
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I am an atheist, but that looks like a culinary religious experience! My teens just had last day of school for this year. Me thinks this a good choice for a celebration dinner. Gonna expedite and buy prepared lump crab, but that hollandaise no bain marie water gig is ingenius. I have an extra fridge in my garage for drinks and vacuum sealed frozen meat - think i may try my first spin kick! Thanks Sonny!!
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I tend to be a purist on steak (salt, pepper, some garlic and butter), and prefer bone in cuts like porterhouse or bone in ribeye. But was convinced to try this at Delmonico's years ago, though they put it all on a bed of asparagus, and it was fantastic. Oscar and au poivre are to both great options to compliment good meat, as opposed to covering up flavor.
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I made hollandaise for the first time using your method, and it was AMAZING! Honestly cannot believe I did it. Almost kicked my fridge. I love that stuff. Could eat it as soup. Not a pro chef. Just an enthusiastic eater. Your a good teacher. Thanks. Best hollandaise up until now was on a salmon eggs benedict I order every time I gig in Crouch Idaho. Next morning hangover food. Incredibly fresh salmon. I wanna make that at home. Now, how to poach a perfect egg?
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I’m not for violence but it’s a shame that I started watching your videos over the abuse of the refrigerator rather than the recipe itself.🤦🏽♀️😂
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This steak deserves an Oscar
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PROTIP: when you’re picking the meat from the crab body, use a black light to cause the shell bits to glow with fluorescence and you can easily remove them!
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I never knew what Oscar was until I dug through an old drawer at the steakhouse I worked at and found an old menu from the 90s and asked the boss what it was. No idea why he stopped selling it, but damn do I want it.
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You can use a black light to remove the shell pieces because the shells glow under the black light. Really great trick.
