Start off by preparing the bearnaise sauce. Combine the white wine vinegar, white wine, onion, and tarragon in a small pan and bring to a boil.

 

Reduce heat to simmer and continue simmering until the liquid is reduced to just 2-3 Tablespoons of liquid. While the liquid is reducing, melt your 3/4 cup butter and scoop off any milk solids/foam that comes to the surface. Remove from heat and let cool.

 

When the reduction is done, strain out any onions and tarragon leaves.

 

Place a double boiler on the stove, or a pot that a glass or metal bowl can fit comfortably on top of. Also, fill a deep pan (that the asparagus can fit into) with water and place on the stove. Bring both of the waters to boil as you prepare the steaks.

 

Season the steaks and place 1 Tablespoon butter and oil in a heavy pan (like a cast iron skillet) and let the oil-butter mixture get hot before adding the steaks. Sear on each side until browned, and then cook through to your preferred level of doneness.

 

Remove the steaks to a plate to rest as you finish up the bearnaise and Blanche the asparagus.

Place the asparagus in the boiling water and reduce to simmer.

 

Place the egg yolks in the bowl and whisk in the white wine reduction.

Slowly whisk in the butter, incorporating as you go. Do not allow there to be standing butter at any time - this process can take 3-5 minutes to fully incorporate the butter.

Taste and season the bearnaise, as needed.

 

Assemble the steak oscar by placing a steak on each serving plate, top with a tablespoon of bearnaise, 4 oz of crab meat, 2 Tablespoons of bearnaise to cover the crab meat, 3-5 stalks of asparagus, and a final tablespoon of bearnaise.

Garnish with tarragon and serve immediately.