Carpetbagger Steak
Elevate your dinner table with the decadent and flavor-packed Carpetbagger Steak—a classic surf-and-turf delight that combines tender, thick-cut beef filet or ribeye with the briny richness of fresh oysters. This show-stopping dish features a perfectly seared and oven-finished steak stuffed with a luxurious blend of shucked oysters and garlic-herb butter, creating a juicy, savory surprise in every bite. The steak is secured with toothpicks or butcher’s twine to keep the succulent filling intact while cooking, ensuring an indulgent flavor experience. Finished with a golden crust and a touch of melted garlic butter, this gourmet recipe pairs beautifully with creamy mashed potatoes or sautéed spinach, making it the ultimate choice for date nights, special occasions, or when you simply want to impress. With just 20 minutes of prep and bold ingredients, the Carpetbagger Steak is a surefire way to take your steak game to the next level!
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Recipe Information
Ingredients
- 2 pieces thick-cut beef filet or ribeye steak
- 6 pieces fresh oysters, shucked
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper, freshly ground
- 6 pieces toothpicks or butcher's twine
- 1 serving optional side of mashed potatoes or sautéed spinach
Instructions
Preheat your oven to 400°F (200°C).
Prepare the steaks by using a sharp knife to make a deep pocket in the center of each piece, being careful not to cut all the way through. This will hold the oysters later.
Season the steaks generously on both sides with sea salt and freshly ground black pepper.
In a small bowl, mix the minced garlic, parsley, lemon juice, and a tablespoon of softened butter to create a garlic-herb butter.
Gently pat the shucked oysters dry with paper towels. Place three oysters into each steak pocket, then insert a small amount of the garlic-herb butter with them.
Secure the steak pocket with toothpicks or tie it tightly using butcher's twine to ensure the filling doesn’t spill out during cooking.
Heat a heavy skillet (cast iron works best) over medium-high heat and add olive oil.
Sear the stuffed steaks in the skillet for 2-3 minutes per side, until they develop a golden-brown crust.
Transfer the skillet to the preheated oven to finish cooking. Let the steaks roast for 5-7 minutes for medium-rare or until your preferred doneness is reached.
Remove the skillet from the oven and top each steak with a small pat of the remaining garlic-herb butter. Let the steaks rest for 5 minutes to redistribute the juices.
Serve warm with your choice of sides, such as mashed potatoes or sautéed spinach, and make sure to remove toothpicks or twine before serving.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.2 g | ||
| Protein | 149.1 g | 298% | |
| Vitamin D | 24.0 mcg | 120% | |
| Calcium | 397 mg | 31% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 2558 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
