Today I’m bringing you the perfect date night meal, Grilled Steaks and Oysters! This simple cook produces an elevated meal, and I’ve included a few small tricks to take your steak and oysters to the next level.
One of these tips being the use of Cowboy Charcoal. These hot coals light up quickly and burn long, furthermore giving us that authentic smoky flavor we all know and love. I’ve got a few more tricks up my sleeve, so without further adieu, let’s jump in.
Post Sponsored by Cowboy Charcoal.
Why You’ll Love Grilled Steaks & Oysters
You’ll love how straightforward this recipe is, and also how easy it is to scale for a dinner of two or four people.
The steaks are grilled to perfection, giving you that smoky, tender piece of meat you’ll love to sink your teeth into. Plus it pairs well with oysters, which only take a few seconds to cook.
I like to serve this up for date night or a small dinner party! There isn’t too much cook time, and I usually have all the ingredients on hand (well all of them outside of the oysters…), which makes this recipe an easy go-to!
For other surf and turf ideas, check out my Surf and Turf Pinwheels, Surf and Turf Fajitas, Surf and Turf Butter Burgers and Wood Plank Surf and Turf.
How to Make Grilled Steaks & Oysters
Grilled Steaks & Oysters Ingredients
- Steaks, Ribeyes, or New York Strip, preferably
- Favorite Steak Seasoning (or salt, pepper, and garlic powder)
- Beef Tallow
Oysters & Butter:
- Raw Oysters
- Clarified Butter
- Minced Garlic
- Chopped Parsley
- Grated Parmesan
- Sliced Basil
Let’s Get Cooking
Prep Your Steak
Let’s get to the good part, cooking these Grilled Steaks and Oysters. To start, we’ll preheat the grill using Cowboy Charcoal. Fill a charcoal chimney to the brim and wait until the coals are glowing orange. Then, dump the coals into the grill and wait until it’s about 400F for direct cooking.
Alright, here comes tip number two. That is to lather your steak with beef tallow as the binder for seasoning. Fat equals flavor, and nothing gives you more beefy flavor than lathering your steak in its own fat before seasoning.
Furthermore, generously season with your favorite steak seasoning. Add your steaks to the grill to cook for 3-4 minutes per side or until 120F internal. The beef tallow will give them a nice char. Once the steaks are done, pull them off to rest for 10 minutes.
Some of y’all probably like oysters raw, and without anything except the salt from the water it lived in. You savages. I applaud you.
While I also enjoy a plain oyster, I especially love oysters that come with a sauce or crust. Alas, my butter/garlic/cheese/herb sauce is back. You know how bacon is said to make anything taste better? Well, I place butter on that same level. So – it’s going on the oysters for this Grilled Steak and Oysters recipe!
Add a cast iron skillet with clarified butter as the steaks are cooking. Let that melt, then add your minced garlic to brown for 2-3 minutes. Finally, add your parsley, parmesan, basil, and lemon juice. Mix together and let simmer for 1 minute, then pull off and let cool.
For more with oysters, check out my Fire Baked Oysters, Guinness Oysters Kilpatrick and Coal Roasted Oysters.
Now it’s time to cook the oysters, because what is our Grilled Steak and Oysters recipe without them. Add your shucked oysters to the grill, and *carefully* add a spoonful of butter to each oyster. Be aware of flare-ups as they can occur during this process.
Let the oysters simmer for 30-45 seconds, then pull them off to cool for 2 minutes. Again, I recommend wearing gloves to avoid hot oil splattering your skin… because that pain is easy avoidable with gloves.
Pro Tip (number 3): Add a bet of rock salt to a lipped plate/serving platter and then place your cooked oysters on top of the salt. Not only does this make for a good presentation, but it also holds the oysters upright and in a sturdier position.
Time for our favorite part, the eating!
Start by slicing up your grilled steaks. Then I add in my plate of oysters and we’re ready to enjoy!
My fourth and final pro tip for this recipe is to use Cowboy Charcoal! I’ve been cooking with Cowboy Charcoal for years and it’s become one of my favorite products. It burns hot, clean and consistent! I love how I can easily kick up the heat in my grill to cook the steaks by piling together a large group of coals, or disperse the coals to lower the temperature for cooking those more delicate items (lookin’ at you oysters).
Grilled Steak and Oysters FAQs
What’s the secret to grilling a steak?
If you want a juicy, tender steak, the trick is to make sure you’re cooking on a hot grill and allow time for your steak to rest before cutting into it. This will help lock in those juices and give you a delicious moist steak.
Should you put olive oil on a steak before grilling?
Before cooking your steaks, you’ll want to season them and lather them with a binder. Again, you can use olive oil, but in this case, I used beef tallow because I like the flavor and nice crust it gives the steaks.
What is beef tallow?
Tallow is a form of rendered beef fat typically used as a cooking oil. It has a similar consistency to butter, but due to its very high smoke point of around 400F, beef tallow is great for high-heat cooking like deep frying, searing, and sauteing meats. You can make your own beef tallow or grab some from the store, which is what I did. Either way, cooking your steak in animal fat locks in the flavor, giving you a tender, mouthwatering steak.
The great thing about this Grilled Steak and Oysters recipe is that it’s so easy to make and tastes delicious. It’s a fun surf and turf recipe you can’t go wrong with. I love the combination of a tender steak paired with seared oysters—there’s just something about it. If you give this recipe a shot, let us know how it turned out by leaving a comment!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Grilled Steak and Oysters
- 3 Steaks Ribeyes or NY Strips preferably
- ¼ cup Tennessee Smoke Rub or Your Favorite Steak Seasoning
- 3 tbsp Beef Tallow
Oysters & Butter:
- 12 Raw Oysters shucked
- ¼ cup Clarified Butter
- 1.5 tbsp Minced Garlic
- 1.5 tbsp Chopped Parsley
- 1.5 tbsp Grated Parmesan
- 1 tbsp Sliced Basil
- ½ medium Lemon juiced
- Preheat a grill using Cowboy Charcoal to 400F for direct cooking.
- Lather your steak with beef tallow as the binder and generously season with your favorite steak seasoning. Add your steaks to the grill to cook for 3-4 minutes per side or until 120F internal. Once the steaks are done, pull them off to rest for 10 minutes.
- As the steaks are cooking, add a cast iron basting skillet with clarified butter. Let that melt, then add your minced garlic to brown for 2-3 minutes. Finally, add your parsley, parmesan, basil and lemon juice. Mix together and let simmer for 1 minute, then pull off and let cool.
- Add your shucked oysters to the grill and *carefully* add a spoonful of the butter to each oyster. Be aware of flare-ups as they can occur with this part of the process. Let the oysters simmer for 30-45 seconds, then pull them off to cool for 2 minutes.
- Slice up your steaks, serve with the oysters and enjoy!