“The carpetbag steak is a surf ‘n’ turf classic that once again proves that oysters and beef are a match made in heaven,” says Rodney Dunn. “Here it is again with a twist – it’s stuffed with a self-saucing garlic butter. Any leftover butter can be used for garlic bread to serve alongside, just in case there wasn’t enough nostalgia on the plate already.”
Ingredients
Garlic butter
Method
Main
1.For garlic butter, place all ingredients in a bowl and, using a fork, mash together until well combined. Season to taste and set aside.
2.Cut a pocket in each steak from the widest end with a thin sharp knife. Fill each with 3 oysters and a generous amount of garlic butter and close up with a toothpick.
3.Preheat oven to 180C. Heat oil in an ovenproof frying pan over high heat, add steaks and cook, turning often so they cook evenly, until brown (4-5 minutes). Transfer pan to oven and cook to your liking (8-10 minutes for medium). Remove from oven, rest for 5 minutes, then serve with steamed greens and potatoes.
Drink Suggestion: A glass of claret. Drink suggestion by Max Allen
Notes
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