Pan-Seared Steak Oscar

Step 1

Remove the steaks from the refrigerator and let them sit on the countertop for 10 minutes so they warm slightly and cook more evenly.

Step 2

Pat the steaks dry with paper towels, pressing gently on both sides until no moisture remains — this helps them brown deeply.

Step 3

Sprinkle 0.5 teaspoon salt and 0.25 teaspoon pepper evenly over both sides of each steak.

Step 4

Place a 12-inch skillet over medium-high heat and wait 2 minutes until it is very hot — a drop of water should sizzle and evaporate instantly.

Step 5

Add 1 tablespoon of butter to the hot skillet and swirl it around to coat the bottom.

Step 6

Lay both steaks in the skillet and do not move them for 4 minutes until the bottoms turn deep golden brown, like caramel.

Step 7

Flip the steaks over using tongs and cook for another 3 to 4 minutes on the second side until a meat thermometer inserted into the thickest part reads 130°F for medium-rare.

Step 8

Slide the steaks onto a warm plate, tent loosely with foil, and let them rest for 5 minutes so the juices stay inside.

Step 9

While the steaks rest, fill a small bowl with 2 inches of hot (not boiling) water from the kettle — this is your water bath for the sauce.

Step 10

Place a heatproof mixing bowl on top of the water bowl so the bowl bottom does not touch the water; add the 3 egg yolks and whisk constantly.

Step 11

Continue whisking the yolks over the gentle heat for 2 minutes until they look pale and airy, then remove the bowl from the water bath.

Step 12

Cut 3 tablespoons of cold butter into 6 small cubes and add one cube to the warm yolks while whisking constantly.

Step 13

Once the first cube is fully mixed in and the sauce looks creamy, add the second cube and keep whisking — repeat until all 6 cubes are incorporated and the sauce is thick and glossy.

Step 14

Remove any shells or cartilage from the 6 ounces of crab meat by gently picking through it with your fingers, keeping the lumps as large as possible.

Step 15

Gently warm the crab meat in a small pan over low heat for 1 minute, stirring once, just until it is warm — do not cook it.

Step 16

Place each steak on a warm dinner plate and spoon the crab meat in a small mound on top of each steak.

Step 17

Pour the hollandaise sauce over the crab and steak in a thin ribbon, covering most of the surface, and serve immediately.