Delmonico's Steak Oscar

Name: Delmonico's Steak Oscar
Ingredients: 8 ounces (2 sticks) unsalted butter, at room temperature; 1/4 cup minced fresh parsley; 3 teaspoons freshly squeezed lemon juice; 4 1/2 teaspoons salt, plus more for seasoning asparagus; 2 1/4 teaspoons freshly ground black pepper, plus more for seasoning asparagus; Four 14- to 16-ounce ribeyes, New York strip steaks, or T-bones, excess fat trimmed; 2 tablespoons plus 1 teaspoon olive oil; 8 ounces jumbo lump crabmeat, picked over for shells and cartilage; 1 bunch asparagus, trimmed; Bearnaise Sauce, for serving

www.emerils.com

Stop by Emeril's Delmonico on St. Charles Avenue for this classic steakhouse preparation, or make it at home for a lucky someone!

View full recipe on www.emerils.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.emerils.com.

Share this recipe:

Cooking tools:

Cast iron skillet
Instant-read thermometer
Oven
Stove
Mixing bowl
Baking sheet
Skillet
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Spoon
Airtight container
Refrigerator
Freezer
Plate

Ingredients

8 ounces (2 sticks) unsalted butter, at room temperature
1/4 cup minced fresh parsley
3 teaspoons freshly squeezed lemon juice
4 1/2 teaspoons salt, plus more for seasoning asparagus
2 1/4 teaspoons freshly ground black pepper, plus more for seasoning asparagus
Four 14- to 16-ounce ribeyes, New York strip steaks, or T-bones, excess fat trimmed
2 tablespoons plus 1 teaspoon olive oil
8 ounces jumbo lump crabmeat, picked over for shells and cartilage
1 bunch asparagus, trimmed
Bearnaise Sauce, for serving