Steak is one of our favorite foods. But one we enjoy only on special occasions. We try not to eat too much red meat as I'm sure you've noticed by all the ground turkey I use. This is a meal typically served in high-end restaurants. Steak (usually a tenderloin- but I used Porterhouse) with crab and asparagus with a Bearnaise sauce.
2 steaks- 1.5-2 inches thick preferred (I used Porterhouse, but your favorite cut of steak is fine, room temp)
8-10 ounces of crab-fresh is preferred (I had left over crabs from a crab boil the day before)
1 can asparagus- fresh and steamed preferred (No fresh asparagus to be found at my market, so I used canned)
1 pack Bearnaise sauce mix (butter and milk according to the directions on package)
Butter, olive oil, salt/pepper
Tinfoil to cover steak while it rests
A skillet pan that is safe to put in the oven. (I use stainless-steel cookware)
Preheat the oven to 425 degrees. Then prepare the Bearnaise sauce as instructed on package. Sauce will be thick and will coat the back of the spoon when done.
Put the skillet on the burner and heat it on high while you prepare the steak. Pat dry the steaks with paper towels. If the steak is too wet, you won't get a good sear on it.
Rub the steak with olive oil and salt and pepper. I don't like a whole lot of seasoning on my steaks...so I just sprinkled 1/4 teaspoon of salt over the whole steak.
Put the steak down in the HOT, dry, skillet. Sear for two minutes on the first side, then flip and sear for another 2 minutes on the other.
Once the two sides have been seared, put the whole skillet in the oven. You might need to play around with the times as ovens vary. For my oven, 6 minutes in the preheated oven does a perfect medium-rare steak (after the steak rests for 5 minutes). But one minute longer will be well-done, and one minute less will be rare. So practice first, and remember to write down the times for your future reference.
As soon as the steak comes out of the oven, put it on a plate with a tablespoon of butter on top, and over with tinfoil and allow to rest for at least 5 minutes.
While the steaks rest, put a tablespoon of butter in a saute pan, add one clove of garlic, chopped, and your crab. Saute until crab is warmed through. (You can also add 1 tablespoon of lemon juice to the crab mixture, but I omitted that since I had none). Put crab aside in a bowl.
Add one tablespoon butter to saute pan, and saute the asparagus until warmed through (if using fresh, you can roast the asparagus, or steam it first).
To assemble: Steak, with crab on top, asparagus leaned against the steak, Bearnaise sauce around the steak. Oh, and the second picture is my 2 year old's version. Well-done steak, crab, asparagus, and a TINY bit of Bearnaise sauce on top. She LOVED it!