gourmet steak toppings

Elevate dinner with gourmet steak toppings! Here are 4 delicious ways to do it

These gourmet steak toppings will turn a home cooked steak into a dining experience.

Elevate your Valentine’s Day dinner in a simple way!

Emily Susman shares recipes for four loaded steak toppings. From crab, to blue to cheese, to a mushroom glaze, there is something for everyone.

For more recipe and ideas from Emily, connect with her on Instagram at @emmaclaireskitchen.


How to Cook the Best Steaks at Home

On the Grill:

  • Make sure your grill is cleaned with a brush before you start.
  • Direct & Indirect heat is the best way to get a great sear.
  • “Season” your grill with half of an onion dipped in Oil.
  • Make sure to remove the steak from the fridge at least 30 minutes (depending on the size) and let it sit out before grilling.
  • Salt, pepper & garlic powder are my go-to steak seasonings.
  • Always let your steak “rest” before eating!

In an iron skillet:

  • Make sure to turn on ventilation and or open windows so you don’t set off your fire alarm!
  • “Season” your iron skillet with a little oil rubbed in with a paper towel before you start.
  • If your steak is thick, turn your oven onto 500 so you can finish cooking it in the oven after you sear it.
  • Always let your steak “rest” before eating!


4 Ways to Top Your Steak

Crab Oscar Style


  • 8 ounces lump crab meat (you can use diced up shrimp instead)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp minced shallots or onions (you can also use dried)
  • 1 tsp minced garlic
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp Creole or seafood seasoning
  • 2 tbsp butter
  • lemon juice, parsley, crumbled saltine crackers for optional garnishes


  1. Heat the butter in a saucepan over medium heat and sauté the onions and garlic for about 3 minutes.
  2. Stir in the mayo, sour cream and spices then gently fold in the crab meat so it doesn’t all fall apart.
  3. Spoon onto your steaks and garnish with optional toppings. Enjoy!


Blue Cheese Crust


  • 1/2 cup of your favorite blue cheese or gorgonzola
  • 1 tbsp breadcrumbs
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder


  1. Set your oven to broil.
  2. In a small bowl, mix together all the ingredients.
  3. Place the steaks on a cookie sheet lined with foil, add the toppings to each steak and broil for 2 minutes or until bubbling. Remove from heat & Enjoy!


Compound Herbed Butter


  • 1/2 cup unsalted butter, softened
  • 1 tsp minced garlic
  • 1 tbsp finely fresh chopped oregano
  • 1 tbsp finely fresh chopped parsley
  • 1 tsp finely fresh chopped thyme
  • 1 tsp finely fresh chopped chives
  • 1/2 tsp lemon juice
  • salt & pepper, to taste


  1. In a small bow, mix all the ingredients together until well combined.
  2. Spoon mixture onto a piece of sran wrap. Roll into a log and twist each end to seal.
  3. Place in the refrigerator until firm then slice into small circles and place on each steak right after it comes off the grill while it rests. Enjoy!


Mushroom Cognac Demi-Glace Sauce


  • 3 tbsp butter
  • 1 tbsp EVOO
  • 1 fresh shallot, minced or 1 tbsp dried shallots
  • 1 garlic clove, minced
  • 1 pound shitake mushrooms, coarsely chopped
  • 3/4 cup chicken broth
  • 1/2 cup red wine
  • 2 tbsp Cognac
  • 2 tbsp Veal, Beef or Chicken Demi-glace (I found mine at Williams Sonoma). You can also leave this out if you can’t find it.
  • salt & pepper, to taste
  • fresh parsley for garnish


  1. Heat the butter and oil in a skillet over medium heat, add the shallots and sauté for for 1 minute.
  2. Add the mushrooms and sauté for 3 minutes then add the garlic. Sauté for another 1 minute.
  3. Pour in the broth, wine, cognac, and demi-glace. Simmer until the sauce is reduced in half and thickened which will take about 5 minutes.
  4. Season with salt and pepper. Sprinkle with fresh parsley then pour onto each steak and enjoy!

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