Carbetbagger Steaks with Oyster Stuffing

Main Dish

Ingredients

6 New York Steaks, 8-10 ounces each

1/4 cup No-Stick Grilling Marinade for Beef

2 Tbl Steak Seasoning

Oyster Stuffing

1 Tbl olive oil

1/4 cup bacon, small dice

1/2 cup shallot, small dice

1 1/2 cup artichoke hearts, drained and roughly chopped

1 cups, shucked oysters, drained

1/2 cup white wine

1/2 cup green onions

1 tsp fresh thyme, chopped

1 cup parmesan cream sauce (recipe page xxx)

1 tsp kosher salt

1 tsp black pepper

Instructions

Brush the steaks with the marinade and let sit at room temperature for 15-20 minutes. Sprinkle both sides of the steaks with the steak seasoning. Grill over direct high heat until desired doneness is reached, approximately 8-10 minutes for medium rare. Remove steaks from the grill and allow to rest five minutes. Using a sharp knife, butterfly the steak from the outer edge along the center forming a pocket. Fill the pocket with the oyster stuffing allowing some to spill out onto the plate. Serve immediately.

Oyster Stuffing

Heat olive oil over medium heat. Place diced bacon in hot oil and cook bacon until it browns and just starts to become crispy. Drain excess fat, leaving just enough to coat the bottom of the sauté pan. Add shallots, artichoke heats, and oysters and cook until the edges of the oysters begin to curl. Deglaze with wine, add green onions, and simmer for 2 minutes. Add parmesan cream sauce and simmer until sauce is thick enough to coat the back of a spoon. Add salt and pepper and remove from the heat. Store warm until ready to fill the steaks.

Yield: 6 servings

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com