Chef Eric Warren Shares His Recipe Of The Week

RIBEYE OSCAR WITH SAUTEED SHRIMP
A flavorful marinated 8 oz Ribeye with Asparagus Spears in a brown butter sauté, topped with Jumbo Lump Crab joined with Shrimp sautéed in butter & olive oil with herbs and Worcestershire sauce.

2 Servings 

8 oz Ribeye Steak
4 oz extra virgin olive oil
2 cloves garlic minced
TT salt and pepper
 

• Marinate fillets in minced garlic and olive oil 2 hours or overnight.

• Pan sear in hot pan to desired doneness, preferably rare at 135 degrees F.

• Season to taste with salt and pepper

Crab topping

4 oz jumbo lump crab meat
1/8 tsp cayenne TT
Béarnaise sauce (see recipe above)
 

• Quickly sauté in butter.

• Season with 1/8 tsp cayenne.

• Mix with Béarnaise sauce to taste.

Garnishes:

Sautéed asparagus 6 – 6 inch long asparagus tips (approximately 2 oz)
2 tbsp oil or butter
TT salt and pepper

​​

• Season to taste with salt and pepper.

• Blanche asparagus in boiling water, then shock in ice cold water.

• Quickly sauté in browned butter.

Sautéed shrimp:

​

6 shrimp (weight approximately 4 oz total)

2 tbsp Worcestershire sauce

2 tbsp butter

TT herb salt & pepper

​

• Heat butter and oil, add shrimp and sauté.   

• Add Worcestershire, garlic and seasoned salt.​