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Written by Mike La Charite, CEO, International Sous Vide Association
This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.
This is the perfect surf and turf dish! In true Maryland style, I used jumbo lumb crab and lots of old bay to put a new twist on this classic steak recipe. Even better - with the tenderizing benefits of cooking sous vide, I was able to cook cheaper sirloin steaks to the tenderness of filet mignon. This one is a winner! *BERNAISE NOTE: Alternately, if you only have one circulator, the Béarnaise can be made using only a blender. First, microwave the butter in a glass measuring cup until it is melted. Combine all the other ingredients in a blender and process for 5-10 seconds until well mixed. With the blender on high speed, slowly drizzle in the hot butter in a thin stream; it will thicken almost immediately. This sauce can be held in the sous vide bath until ready to serve. Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks. Preheat your water bath to 134°F (56°C). Season the steaks on both sides to taste with salt, pepper and garlic powder. Vacuum seal the steaks (or use the water displacement method) then cook for 8-10 hours.Sous Vide Maryland Style Steak Oscar Recipe
Ingredients for Sous Vide Maryland Style Steak Oscar
For the Steak
For the Old Bay Béarnaise
For the Crab Topping
To Finish
Cooking Instructions for Sous Vide Maryland Style Steak Oscar
For the Steak
For the Old Bay Béarnaise
Preheat another water bath to 147°F (63°C).
About an hour before the steaks are finished, combine all ingredients in a Mason jar or zip top freezer bag and place in the water to cook for 1 hour.
After searing steaks, remove from the water bath and empty ingredients into a blender (or use an immersion blender in the Mason jar). Process until emulsified.
This sauce breaks quickly - so make sure you do this just before serving. *You can also do this using the blender method - see note below.
For the Crab Topping
While your cast iron pan is pre-heating, heat olive oil in another small pan over medium heat.
Add garlic and cook for 30-60 seconds.
Add the crab, lemon juice and Old Bay, and cook until just heated through.
To Finish
Preheat your cast iron pan as hot as you can get it.
Remove the steaks from the bag and dry well.
Sear steaks on the first side for 30 - 45 seconds. If you want, you can use a torch to brown the sides while the bottom sears.
After 30 to 45 seconds, flip the steaks and sear for another 30 to 45 seconds or until nicely browned.
To Assemble
Place some steamed asparagus on a plate. Place one steak on top of the asparagus. Add half the crab mixture on top of the steak, then cover with a couple tablespoons of Béarnaise. Garnish with extra tarragon and a sprinkle of Old Bay.
Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.
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All tags for this article:ISVA Sous Vide Recipe Collection, Sauce, Sirloin, Sous Vide, Sous Vide Beef , Sous Vide Egg , Sous Vide Recipes, Sous Vide Sirloin , Sous Vide Sirloin Steak, Sous Vide Steak
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