30 min serves 1-2

Keto Steak Oscar with New York Strip

Originally named for Sweden’s King Oscar II in the late 1890’s this classic combo still appears on menus today. Go retro and dress up your Pre steak Oscar-style.
Gluten-Free Keto Paleo

PREP: 10 min. ACTIVE: 20 min. DIFFICULTY Easy


  • 2 Pre New York Strip Steaks
  • 3 t sea salt
  • 2 T butter, divided
  • 4 oz good quality lump crab meat, picked over for cartilage and shells
  • 1 1 1/2 t freshly squeezed lemon juice 
  • 1 bunch fresh asparagus
  • 1 T high heat cooking oil, such as grapeseed
  • 3 T minced fresh parsley
  • 4 large peeled, deveined and cooked shrimp, for garnish
  • Parchment paper-optional for easier clean up.
  1. Preheat oven to 400F.
  2. Toss asparagus with cooking oil on place on a parchment lined baking sheet, season with salt and pepper, and roast until tender yet crisp, about 8 minutes. When done remove from over and set aside. While the asparagus cooks, season each steak on both sides with 1/2 t of salt.
  3. Melt 1 T butter in a cast iron pan over medium high heat until foamy. Add steaks and cook, basting with the melted butter for 4 minutes per side.
  4. Reduce heat to medium and cook for an additional 2 minutes per side for medium rare.
  5. When steaks are cooked to your desired doneness, set aside to rest.
  6. While steaks are resting, melt remaining butter over medium low heat, add crabmeat and lemon juice, tossing until crab is heated through, about 2 minutes.
  7. To serve, place each steak on a plate, mound crabmeat on top of steaks, drape 3 or 4 asparagus spears over the crabmeat, serve remaining asparagus on the side. Drizzle each plate with Béarnaise sauce and top with 2 shrimp on each steak and minced parsley


Keto Steak Oscar with New York Strip

Amount per 612

  • 630kcal

  • 60g

  • 24g

  • 14g


Recipe developed by   Jennifer Borchardt