Page 57 - Harnett Life Summer 2021

New York Strips Oscar-Style
Recipe courtesy of Omaha Steaks Executive
Chef David Rose
Prep time: about 30 minutes
Cook time: about 3 1/2 hours
Servings: 4
Sauteed Asparagus:
1/2 pound jumbo asparagus (about
1 bunch), blanched in salted
boiling water
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons minced shallots
salt, to taste
freshly ground black pepper, to taste

Bearnaise Sauce:
1/4 cup white wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped tarragon
3 egg yolks
2 tablespoons water, plus additional
for boiling, divided
2 dashes hot sauce
12 tablespoons unsalted butter, melted
salt, to taste
freshly ground black pepper, to taste
Jumbo Lump Crab Meat:
1 pound jumbo lump crab meat
2 tablespoons kosher salt

New York Strip Steaks:
4 Omaha Steaks Private Reserve or
Butcher’s Cut New York Strips
(10 ounces each)
salt, to taste
freshly ground black pepper, to taste New York Strips Oscar-Style
water
4 tablespoons grapeseed oil Gradually add melted butter, continuously whisking
4 tablespoons unsalted butter until sauce becomes rich with ribbony consistency and
3 garlic cloves sets up. Season with salt and pepper, to taste. If too
2 fresh thyme sprigs thick, add 1 tablespoon water at a time and whisk to
To make asparagus: Cut asparagus stalks into 1/4-inch desired consistency.
pieces. Heat large pan over medium-high heat and add To make crab meat: In medium bowl, lightly toss crab
olive oil. meat with salt until well coated.
Add garlic and shallots to pan; lightly saute about To make steaks: Pat steaks dry with paper towels and
20 seconds, or until fragrant. season heavily with salt and pepper, to taste. Bring steaks
Add asparagus to pan; saute about 2 minutes until to room temperature.
Place sous vide immersion circulator in pot of water and
lightly browned. Add salt and pepper, to taste. set to 5 F below target doneness.
To make bearnaise sauce: In small saucepan, bring Place seasoned steaks in sous vide bag or zip-top bag
vinegar, shallots and tarragon to boil then reduce to and cook 2 hours.
simmer 3-4 minutes until reduced by about half. Cool to Remove bag and remove steaks from bag. Pat steaks dry
room temperature. with paper towels.
Bring medium pot half full of water to slow boil. Warm large cast-iron pan over high heat and add oil. Add
In small bowl, whisk egg yolks, vinegar reduction, water steaks, butter, garlic cloves and thyme leaves. After about
and hot sauce until well incorporated. 1 minute, steaks should start to brown.
Place bowl over pot of boiling water and continue Flip steaks and baste with butter until caramelized.
whisking ingredients until it starts to emulsify and Remove steaks from pan and rest 7-8 minutes.
becomes sauce-like. Alternate whisking on and off heat To assemble: Place asparagus on bottom of plate. Top with
every 30 seconds to prevent eggs from scrambling. steaks (whole or sliced), crab meat and bearnaise sauce.

Harnett Life ~ Summer 2021 Page 57