Grilled Steak and Oysters
Grilled Steak and Oysters for a surf and turf kind of dinner.
Prep Time45 minutes mins
Cook Time20 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf
Steaks:
- 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!
Calories: 600kcal | Carbohydrates: 13g | Protein: 37g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 136mg | Sodium: 130mg | Potassium: 691mg | Fiber: 7g | Sugar: 1g | Vitamin A: 451IU | Vitamin C: 11mg | Calcium: 279mg | Iron: 9mg