Big Bluff Oyster Carpet Bag Steak
2 x Big, Juicy Gourmet Direct Rib Eye (Scotch Fillet Steaks) approx 200gm each
4 x Big, juicy Bluff Oysters
Fresh NZ butter - about a teaspoon
Fresh cracked Pepper and NZ Flaky Sea Salt to taste
NZ Wasabi on the side
Creamy mashed potato
Round green beans
Method
Remove your steaks from the chiller about 30 minutes before you plan to cook them to ensure they reach room temp. Remove the Oysters and drain just before you stuff the steaks ie just before cooking commences.
Heat your skillet to medium hot. Pop the butter on to sizzle. Don't answer the door during cooking because you do not want to over-cook this delicacy and you definitely don't want to have to share it!
With a very sharp knife, cut a slit in the side of each steak pushing the point of the knife into the middle. Then use your finger to fashion a pocket in the steak large enough to snuggly fit two Oysters. This is a little tricky but you want to create a pocket inside the steak - if you cut too far use a toothpick to secure the steak again once the Oysters are safely tucked inside.
Once the butter is sizzling and smelling nutty but not brown put the steaks in and season the tops with pepper and salt. You might be tempted to add garlic here and if you have to, add a little but the Oysters ask you not to. Turn once to ensure the steak is cooked to your liking. You shouldn't have to vary your cooking method too much to accommodate the oysters since they don't want to be cooked through but should be warmed.
Allow to rest but keep warm for 12 minutes off the heat before serving with mashed potato, green beans and a dab of NZ Wasabi paste. Heaven!
Depending on your apetite, this will serve 2 or 4
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