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Oyster-filled "Carpetbag" Steak

chef.pierre's picture
  T bone steaks 4
  Fresh oysters/1 can of 5-ounce oysters 1⁄2 Pint
  Freshly grated bread crumbs 4 Tablespoon
  Melted butter 1 Tablespoon
  Chopped onion 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Lemon juice 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Trim all but 1/8 inch fat from the edge of the steaks, and cut off the flank ends.
Package flank ends for the freezer to braise or stew later.
Drain the oysters, and remove any bits of hard shell.
Toss oysters with the next 5 ingredients, and season with salt and pepper.
With a sharp knife, cut a 4-inch gash through the fat edge of the steak (opposite from the tenderloin).
Use scissors to snip through the membrane if necessary; then cut the gash deeper to form a pocket.
Stuff with oyster mixture.
Sew the edges together with kitchen string, or pin with small skewers.
Broil on a bar-becue to the medium stage for raw oysters and to rare or medium for canned oysters.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 889 Calories from Fat 547

% Daily Value*

Total Fat 61 g93.6%

Saturated Fat 2.3 g11.7%

Trans Fat 0 g

Cholesterol 207.7 mg69.2%

Sodium 496.3 mg20.7%

Total Carbohydrates 23 g7.6%

Dietary Fiber 0.65 g2.6%

Sugars 1.2 g

Protein 59 g118.4%

Vitamin A 11.5% Vitamin C 23%

Calcium 3.6% Iron 21.5%

*Based on a 2000 Calorie diet

Oyster-filled "Carpetbag" Steak Recipe