Steak Oscar

This is a wonderful variation of surf & turf that incorporates fresh locally caught Texas seafood. Prep time is only about 30 minutes after the grill is hot.

Ingredients:

Barnaise sauce – I used Christian Potier prepared sauce found at HEB in the gravy section. Knorr brand packaged sauce mix could be substituted.

1 pound fresh asparagus, trimmed
1 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper

16 oz. fresh crabmeat
stick butter
teaspoon minced garlic
1 tsp. Phillips Seafood Seasoning
1 Tbsp. lemon juice

4 Ribeye Steaks – Cut 1"-1.5" – Buy steaks several days ahead so they can be aged.
Technique: Unwrap and place on wire rack. Refrigerate several days uncovered.

Preparation:

Prepare Barnaise sauce per package instruction and hold at serving temperature.

In a large skillet, saut crab in butter for 3-4 minutes or until heated through. Add garlic and seasoning; cook 1 minute longer. Stir in lemon juice; keep warm.

Place trimmed asparagus in large bowl, add olive oil, salt and pepper and toss. Place on grilling rack and cook 5 minutes at high temp, turn and cook 5 more minutes. Cover and set aside.

Grill steaks over medium-high temperature coals approx 4 minutes per side for medium-rare (145 internal temp), or longer if you prefer medium to well done steaks.

Top with asparagus, crab mixture, and Barnaise sauce.

Yield: 4 servings.