Charcoal-Grilled Ribeye Steak Oscar with Hollandaise Sauce
Steak Oscar has always carried the weight of celebration. Born in classic steakhouses, it was designed as a dish that leaned into indulgence without apology. At its core, it is about honoring great beef with rich but thoughtful accompaniments. This version stays true to that spirit while moving the cook outdoors, where charcoal and live fire add depth that simply cannot be replicated indoors.
Grilling USDA Prime ribeye over lump charcoal changes the character of the dish in a meaningful way. The steak develops a bold crust and carries the unmistakable aroma of live fire, while the interior stays juicy and rich. Lump crab brings sweetness and texture that balance the intensity of the beef, and hollandaise finishes the plate with silkiness and brightness that keeps everything in check.
An offset grill setup allows each element to be treated with intention. Direct heat builds flavor on the steak, while gentle indirect heat keeps the crab delicate. The result is a steakhouse classic reimagined through barbecue technique, built for cooks who believe fire should always be part of the story.
Charcoal-Grilled Ribeye Oscar with Lump Crab and Hollandaise
2
10 minutes
35 minutes
1050
American
Main Dish
Cooking Steak Oscar over charcoal puts the focus squarely where it belongs: on the beef. USDA Prime boneless ribeye delivers deep marbling and richness that respond beautifully to high heat and frequent flipping. The Just Keep Flipping method builds an even crust while protecting the interior, producing a steak that is bold, juicy, and unmistakably grilled.
The crab topping is warmed slowly in butter with a touch of fresh lemon juice to preserve sweetness and add balance. That small detail matters, keeping the richness in check while allowing the crab to complement the steak instead of overpowering it. The hollandaise ties everything together with smooth texture, gentle acidity, and subtle heat. A measured amount of Revolution Barbecue Texas Beef BBQ Rub in the sauce reinforces the savory backbone of the dish and keeps the flavors aligned from start to finish.
This recipe respects tradition while embracing live-fire cooking. It is indulgent without excess, confident without complication, and built for cooks who understand that great steak deserves patience, charcoal, and intention.
Ingredients
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- 2 boneless USDA Prime ribeye steaks, 16 ounces each
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
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- 16 ounces lump crab meat, picked clean
- 3 tablespoons unsalted butter
- 1/4 teaspoon fresh lemon juice
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- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon Louisiana Original hot pepper sauce
- 1/2 cup unsalted butter
- 1/4 teaspoon Revolution Barbecue Texas Beef BBQ Rub
Directions
- Prepare the Grill: Set up the grill for offset cooking using lump charcoal, creating a hot direct-heat zone and a cooler indirect-heat zone, and allow the grill to preheat until the fire side is hot enough to sear.
- Season the Steaks: Pat the ribeye steaks dry and season all sides generously with Revolution Barbecue Texas Beef BBQ Rub, then let them sit at room temperature while the grill stabilizes.
- Warm the Crab: Place the butter, crab meat, and fresh lemon juice in a small cast iron pan or saucepan and set it on the indirect side of the grill, stirring occasionally until the crab is warmed through and buttery, then keep warm.
- Grill the Steaks: Place the ribeyes over direct heat and cook using the Just Keep Flipping method for a total of 10 to 12 minutes, flipping every 2 minutes, until the internal temperature reaches 125 to 128 degrees for medium-rare, adjusting slightly for thickness.
- Rest the Steaks: Move the steaks to the indirect side of the grill and allow them to rest while preparing the hollandaise.
- Make the Hollandaise: Combine egg yolks, lemon juice, Dijon mustard, hot pepper sauce, and Revolution Barbecue Texas Beef BBQ Rub in a blender and blend for about 5 seconds, then slowly stream in the hot melted butter with the blender running until the sauce is thick and smooth.
- Assemble the Dish: Place each ribeye on a plate, spoon warm crab meat over the top, and finish with hollandaise sauce before serving immediately.
