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Alaskan King Crab Steak Oscar

  • 40 min prep time
  • Serves 4


4 Tenderloin Filets

1lb. Alaskan King Crab Leg Sections (thawed and cut into small pieces)


Calabrian Chili Butter:

1/4 cup butter, softened

4 Calabrian chilis, seeded, finely chopped (or a spread made with Calabrian chilis such as Tutto Calabria)

1 clove garlic, minced

1 tbsp. fresh lemon juice


Hollandaise Sauce:

3 egg yolks

2 tbsp. white balsamic vinegar

1 tbsp. fresh lemon juice (from half of a lemon)

1/2 tsp. dried tarragon or 1 tsp. fresh tarragon, chopped

1/8 tsp. cayenne pepper

1/2 cup (1 stick) butter, unsalted, melted

1/2 tsp. Kosher salt


Calabrian Chili Butter:

1. In a small bowl stir together butter, Calabrian chilis, garlic, and lemon juice. Mix until thoroughly combined. 

Refrigerate until ready to use. 


Hollandaise Sauce:

1. Slowly melt the butter in a small pot.

2. Blend the egg yolks, vinegar, lemon juice, tarragon, cayenne, and salt at medium or medium high speed until the mixture lightens in color, 20-30 seconds. 

3. Lower the blender speed to its lowest setting and slowly drizzle in the hot melted butter with the blender running. Once all butter is added run for another few seconds. 

4. Taste for seasoning, adding more salt or lemon juice to adjust to desired taste. Keep in mind that the steak and crab are seasoned with salt too. 

If the hollandaise is too thick add a little bit of warm water to get the desired consistency. 

Store in a warm place until serving. Use within an hour of preparing. 


Steak Oscar:

1. Grill the steak to desired temperature. 

2. While the steak is resting gently warm king crab in just enough Calabrian chili butter to coat the crab. 

3. Garnish with hollandaise sauce.