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Steak and Egg Oscar

Ribeye topped with a fried egg, jumbo lump crab, asparagus spears, and homemade Hollandaise  sauce. 
Course Dinner


  • 1 Ribeye
  • 1 tbsp Montreal seasoning
  • 1 Egg
  • 2 Ounces Jumbo lump Crab (canned)
  • 4 spears Asparagus
  • 1 slice Bacon
  • 1 tsp butter
  • Kosher salt
  • Pepper
  • Hollandaise Sause


  • Season each side of the Ribeye and let it sit for an hour.
  • Make your favorite Hollandais Sauce and set aside
  • Wrap the Asparagus with bacon. Season with salt and pepper and bake at 350 degrees for 15 minutes
  • Grill the Ribeye to your liking
  • Heat the crab with butter on the stove top until crab is heated through
  • Fry an egg
  • Prepare your favorite mashed potatoes (if you desire)

To Serve

  • If desired, plate mashed potatoes. Lean the steak against the mashed potatoes. Spread the crab on top of the steak. Place the bacon wrapped Asparagus on top of half of the crab. On the other half of the crab, place the fried egg. Ladle Hollandais sauce over the entire dish
Keyword Dinner, fried egg, Steak, steak and egg oscar, Steak and eggs