Steak with Oysters

Why You’ll Love Spicy Steak with Oysters 

There’s something undeniably special about making a steakhouse dinner right in your own backyard. The tender piece of meat with a nice char combined with the spicy oysters creates a rich and satisfying meal. 

This recipe comes together quickly, too. In under 45 minutes, you’ll be kicking back and sharing the best steak and oysters ever with your person, while hopefully drinking some killer wine. 

More Oyster Ideas

Fire Baked Oysters

Grilled Steaks and Oysters

Guinness Oysters Kilpatrick

Coal Roasted Oysters

The Billionaire’s Breakfast

Steak with Oysters Ingredients

Steak: 

• Ribeye or NY Strip Steak – The tender cut of beef is up to you, but the fattiness of a ribeye complements the oysters well. 
• Favorite Steak Rub – No need to go crazy with the heat here since it will come from the Cowboy Butter. My beer rubs or my Gaucho Steakhouse Rub would work great! 
• Neutral Oil – Canola oil is my go-to vegetable oil but olive oil or a high smoke-point avocado oil are also solid choices. 

Spicy Oysters: 

• Raw Oysters – If you don’t have a local fishmonger to help you shuck fresh oysters and want to learn how to do it yourself, check out this short how-to shuck oysters video from America’s Test Kitchen. 
• Cowboy Butter –  Butter, mixed in a hot pan with minced garlic, dijon mustard, chopped parsley, FYR GLD hot sauce, red chili flakes, and cayenne powder, brings rich flavor (and heat!) to the feast. 

Now that you know what’s inside this magical meal, let’s learn how easy it is to make it! 

How to Make Spicy Steak with Oysters

First things first, fire up your Breeo Y Series to a high heat of 400 degrees F, direct cooking. While the fire pit is heating, grab your steaks and give them a slather of neutral oil before sprinkling on your favorite steak seasoning.

Once the steaks are fully prepped, toss them on Breeo’s Outpost, a grill grate that can be used on it’s own, or attaches to the fire pit for easy cooking! Cook each side of the steak for about 8-10 minutes or until it hits that sweet spot of 120 degrees F inside.

Once the steaks are done, give them about 10 minutes to rest and soak in all the juiciness.

While your steak is resting, let’s make the spicy butter in a cast iron skillet. When that hot skillet is at high to medium heat, add some minced garlic to the hot oil. Sizzle the garlic for about 3-4 minutes without burning it.

Now, add in the unsalted butter, parsley, dijon, hot sauce, red chili flakes, and a pinch of cayenne powder. Give it all a good mix and let it simmer for a minute without overcooking. Remove it from the heat but make sure it keeps at room temperature to keep the butter fat from separating. 

Next, onto the tasty oysters. Add the shucked oysters to the grill. Carefully spoon some of that flavor-packed butter onto each one. Watch out for flare-ups from the butter hitting the flames. Let the oysters hang on the grill for a quick 30-45 seconds, then pull them off to cool for about 2 minutes.

Finally, showtime! Slice up that perfectly grilled steak, plate it with the buttery oysters, and get ready to dive into flavor town. Enjoy! 

What to Serve Alongside Steak with Oysters

A simple garden salad or garlic-infused mashed potatoes make excellent sides, offering freshness or creaminess to balance the richness of the steak and oysters.

Leftovers and Reheating

If you have any leftover steak and oysters, wrap them in foil and refrigerate in airtight containers. Leftover steak can be consumed within 3-5 days. Any leftover oysters should be first separated from any sauces or butter, stored in the refrigerator, and consumed within 1-2 days. 

For reheating, as long as the steak and oysters are wrapped in aluminum foil, throw them on the grill for 5-10 minutes. Throw some spicy butter into the foil packet to add moisture and flavor during the reheating process. 

For more surf and turf style recipes, check out my Surf and Turf Jalapeño Poppers, Surf and Turf Sandwich and Surf and Turf Pinwheels!

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