Prep 25 mins
Cook 10 mins
Think of this one as a southern surf and turf. This is a very normal meal in Louisiana.
- 4 pieces round steaks (about 1/2-inch thick and 8 ounces each)
- salt & freshly ground black pepper
- 3 cups all-purpose flour
- 1⁄4 cup Emeril's Original Essence
- 1 1⁄2 cups buttermilk
- vegetable oil, for frying
- 1 pint oyster, drained
- 2 tablespoons all-purpose flour
- 1 cup finely chopped onion
- 1⁄2 cup finely sliced green onion
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1⁄2 teaspoon Emeril's Original Essence
- 2 1⁄2 cups milk
- Using a meat mallet, vigorously pound each steak until well tenderized and about 1/8-inch thick.
- In a large bowl combine the flour with 3 tablespoons Essence. In another large bowl combine the buttermilk with the remaining 1 tablespoon Essence.
- Coat the steak with the flour. Shake off the excess flour, dip the steaks in the buttermilk and then coat again with the flour. Place the coated steaks on a rack over a sheet tray until ready to fry.
- Preheat the oven to 200°F.
- Heat 1/2-inch of oil in a large, deep skillet or Dutch oven over medium-high heat until almost smoking. Fry the steaks in the hot oil until golden brown and cooked through, 1 to 2 minutes per side.
- When the steak is done, transfer to a paper-lined tray or plate to drain, and keep warm in the oven while you fry the oysters and make the gravy.
- Coat the oysters with the flour. Shake off the excess flour, dip the oysters in the buttermilk and then coat again with flour. Fry the oysters in the hot oil until golden brown and cooked through, 2 to 3 minutes. Transfer the oysters to another paper-lined tray and place in the oven. Reserve pan with fond to make the gravy.
- Serve the steaks topped with the gravy, then the oysters. Garnish with remaining 1/4 cup green onions.
- To make the gravy, carefully pour out most of the hot oil from the skillet, leaving the crumbly bits on the bottom. Add the flour to the skillet and cook it, stirring, with the crumbly bits and oil.
- for 3 to 4 minutes. Add the onion, 1/4 cup green onions, salt, pepper and Essence and saute until vegetables are tender, about 4 to 5 minutes. Whisk in the milk little by little, until thoroughly combined. Cook until the sauce is smooth and thickened, about 5 to 10 minutes.