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

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.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com