(Family Features) Summertime, for many, represents an opportunity to enjoy freshly cooked meals while enjoying time outdoors. Taking your dishes from ordinary to extraordinary starts with chef-inspired recipes that call to mind the flavors of the season.
Whether you’re a steak enthusiast who enjoys nothing more than a tender cut or a summer burger connoisseur looking for a fresh twist on tradition, these recipes call for high-quality beef from Omaha Steaks. Created by Omaha Steaks Executive Chef David Rose, the New York Strips Oscar-Style complement the thick, juicy, marbled flavor of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat.
Visit OmahaSteaks.com for more summer meal inspiration.
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
water
4 tablespoons grapeseed oil
4 tablespoons unsalted butter
3 garlic cloves
2 fresh thyme sprigs
To make asparagus: Cut asparagus stalks into 1/4-inch pieces. Heat a large pan over medium-high heat and add olive oil.
Add garlic and shallots to pan; lightly saute about 20 seconds, or until fragrant.
Add asparagus to pan; saute about 2 minutes until lightly browned. Add salt and pepper, to taste.
To make bearnaise sauce: In a small saucepan, bring vinegar, shallots, and tarragon to boil then reduce to simmer 3-4 minutes until reduced by about half. Cool to room temperature.
Bring medium pot half full of water to slow boil.
In a small bowl, whisk egg yolks, vinegar reduction, water, and hot sauce until well incorporated.
Place bowl over a pot of boiling water and continue whisking ingredients until it starts to emulsify and becomes sauce-like. Alternate whisking on and off the heat every 30 seconds to prevent eggs from scrambling.
Gradually add melted butter, continuously whisking until sauce becomes rich with ribbony consistency and sets up. Season with salt and pepper, to taste. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
To make crab meat: In a medium bowl, lightly toss crab meat with salt until well coated.
To make steaks: Pat steaks dry with paper towels and season heavily with salt and pepper, to taste. Bring steaks to room temperature.
Place sous vide immersion circulator in a pot of water and set to 5 F below target doneness.
Place seasoned steaks in a sous vide bag or zip-top bag and cook for 2 hours.
Remove the bag and remove steaks from the bag. Pat steaks dry with paper towels.
Warm large cast-iron pan over high heat and add oil. Add steaks, butter, garlic cloves, and thyme leaves. After about 1 minute, steaks should start to brown.
Flip steaks and baste with butter until caramelized. Remove steaks from pan and rest 7-8 minutes.
To assemble: Place asparagus on the bottom of the plate. Top with steaks (whole or sliced), crab meat, and bearnaise sauce.
Source: Omaha Steaks
