Prep 15 mins
Cook 20 mins
Steak and oysters.
- 1 cup fresh oyster, drained and chopped
- 1⁄2 cup chopped fresh mushrooms
- 2 teaspoons chopped fresh parsley
- 3 tablespoons melted butter
- 4 slices bacon, cooked and crumbled
- 1 ounce crumbled blue cheese
- 1⁄4 cup dry white wine (any kind)
- 4 slices rib eye or 4 slices steak fillets
- Sauté oysters, mushrooms, and parsley in the butter until the mushrooms are tender; drain off butter.
- Stir in the bacon, cheese, and wine; set aside.
- Make a pocket in the side of the steak. stuff pocket with the oyster mixture; secure with wooded picks.
- Broil steaks about 6 inches from heat for about 8-10 minutes on each side or until desired doneness. Top steaks with any leftover oyster stuffing.
This recipe is incredible. I have used thick rib eye steaks as well as New Yorks. To top off the whole incredible dish, I added bernaise sauce over the steak. Yummmmmmmm
Delicious. This is a variant of what I would call a Carpetbagger Steak. I think that even people who don't like oysters would like this one. However, you might want to keep something in reserve if you serve it. Folks tend to have strong feelings one way or the other about oysters. I only had a NY steak available when I made it, so I used a bit of meat tenderizer on it. You do want a tender cut so that the stuffing doesnt all squish out when you cut it.
Oh wow, this was very good. Brilliant complementary flavours. I think even non-blue cheese lovers would like this recipe, but goats cheese might work instead, maybe even feta. I had to subsitute clams for oysters due to availablity. The only change I will make next time is to cook the wine after adding to make the topping a little more saucy. This will be a great recipe in our rotation that I look forward to making again. I served this with skinny roasted asparagus with parmesan..