Steak with Oysters
Steak with Oysters smothered in spicy garlic butter is a fantastic recipe that’s perfect for the holidays or anytime you’re craving a surf and turf classic. Thanks to the Breeo Y Series the cooking process is a breeze. Expect an unbeatable smoky flavor to savor in every tender bite of juicy steak and spicy oysters. My love of the Breeo Y Series is undying. Beyond the gorgeous design of this fire pit, its portability makes it one of my favorite cooking tools. After doing some backyard grilling, the Breeo is easily ready for any camping or tailgating adventure! Table of Contents Why You’ll Love Spicy Steak with Oysters More Oyster IdeasSteak with Oysters IngredientsThis sauce is FYR!How to Make Spicy Steak with OystersWhat’s the Best Time of Year to Enjoy Oysters?What to Serve Alongside Steak with OystersLeftovers and ReheatingFAQsSteak with Oysters Recipe Why You’ll Love Spicy Steak with Oysters More Oyster Ideas Steak with Oysters Ingredients This sauce is FYR! How to Make Spicy Steak with Oysters What’s the Best Time of Year to Enjoy Oysters? What to Serve Alongside Steak with Oysters Leftovers and Reheating FAQs Steak with Oysters Recipe Why You’ll Love Spicy Steak with Oysters There’s something undeniably special about making a steakhouse dinner right in your own backyard. The tender piece of meat with a nice char combined with the spicy oysters creates a rich and satisfying meal. This recipe comes together quickly, too. In under 45 minutes, you’ll be kicking back and sharing the best steak and oysters ever with your person, while hopefully drinking some killer wine. More Oyster Ideas Steak with Oysters Ingredients Steak: Ribeye or NY Strip Steak – The tender cut of beef is up to you, but the fattiness of a ribeye complements the oysters well. Favorite Steak Rub – No need to go crazy with the heat here since it will come from the Cowboy Butter. My beer rubs or my Gaucho Steakhouse Rub would work great! Neutral Oil – Canola oil is my go-to vegetable oil but olive oil or a high smoke-point avocado oil are also solid choices. Ribeye or NY Strip Steak – The tender cut of beef is up to you, but the fattiness of a ribeye complements the oysters well. Favorite Steak Rub – No need to go crazy with the heat here since it will come from the Cowboy Butter. My beer rubs or my Gaucho Steakhouse Rub would work great! Neutral Oil – Canola oil is my go-to vegetable oil but olive oil or a high smoke-point avocado oil are also solid choices. Spicy Oysters: Raw Oysters – If you don’t have a local fishmonger to help you shuck fresh oysters and want to learn how to do it yourself, check out this short how-to shuck oysters video from America’s Test Kitchen. Cowboy Butter – Butter, mixed in a hot pan with minced garlic, dijon mustard, chopped parsley, FYR GLD hot sauce, red chili flakes, and cayenne powder, brings rich flavor (and heat!) to the feast. Raw Oysters – If you don’t have a local fishmonger to help you shuck fresh oysters and want to learn how to do it yourself, check out this short how-to shuck oysters video from America’s Test Kitchen. Cowboy Butter – Butter, mixed in a hot pan with minced garlic, dijon mustard, chopped parsley, FYR GLD hot sauce, red chili flakes, and cayenne powder, brings rich flavor (and heat!) to the feast. Now that you know what’s inside this magical meal, let’s learn how easy it is to make it! Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. How to Make Spicy Steak with Oysters First things first, fire up your Breeo Y Series to a high heat of 400 degrees F, direct cooking. While the fire pit is heating, grab your steaks and give them a slather of neutral oil before sprinkling on your favorite steak seasoning. Once the steaks are fully prepped, toss them on Breeo’s Outpost, a grill grate that can be used on it’s own, or attaches to the fire pit for easy cooking! Cook each side of the steak for about 8-10 minutes or until it hits that sweet spot of 120 degrees F inside. Once the steaks are done, give them about 10 minutes to rest and soak in all the juiciness. While your steak is resting, let’s make the spicy butter in a cast iron skillet. When that hot skillet is at high to medium heat, add some minced garlic to the hot oil. Sizzle the garlic for about 3-4 minutes without burning it. Now, add in the unsalted butter, parsley, dijon, hot sauce, red chili flakes, and a pinch of cayenne powder. Give it all a good mix and let it simmer for a minute without overcooking. Remove it from the heat but make sure it keeps at room temperature to keep the butter fat from separating. Next, onto the tasty oysters. Add the shucked oysters to the grill. Carefully spoon some of that flavor-packed butter onto each one. Watch out for flare-ups from the butter hitting the flames. Let the oysters hang on the grill for a quick 30-45 seconds, then pull them off to cool for about 2 minutes. Finally, showtime! Slice up that perfectly grilled steak, plate it with the buttery oysters, and get ready to dive into flavor town. Enjoy! What’s the Best Time of Year to Enjoy Oysters? The best time to indulge in oysters is during the months with the letter “R” – that’s September through April. This is the cooler season (at least in the Northern Hemisphere) when oysters are in their prime, being plump, flavorful, and at their peak freshness. If you’re craving fresh oysters in the warmer, less-optimal months, consider imported oysters from the Southern Hemisphere. What to Serve Alongside Steak with Oysters A simple garden salad or garlic-infused mashed potatoes make excellent sides, offering freshness or creaminess to balance the richness of the steak and oysters. Leftovers and Reheating If you have any leftover steak and oysters, wrap them in foil and refrigerate in airtight containers. Leftover steak can be consumed within 3-5 days. Any leftover oysters should be first separated from any sauces or butter, stored in the refrigerator, and consumed within 1-2 days. For reheating, as long as the steak and oysters are wrapped in aluminum foil, throw them on the grill for 5-10 minutes. Throw some spicy butter into the foil packet to add moisture and flavor during the reheating process. For more surf and turf style recipes, check out my Surf and Turf Jalapeño Poppers, Surf and Turf Sandwich and Surf and Turf Pinwheels! FAQs Can I make this recipe without a Breeo Y Series grill? Absolutely! While the Breeo Y Series adds a fantastic smoky flavor, you can achieve delicious results with any grill. Just maintain medium-low heat for the skillet and monitor your steak and oysters for the perfect cook. What type of wood is recommended for use in the Breeo Y Series? The Breeo Y Series is versatile and can accommodate various types of wood for grilling. Hardwoods like oak, hickory, maple, or fruitwoods such as apple or cherry are excellent choices. I don’t like briny oysters, can I make this recipe with shrimp instead? Of course! The spicy butter on some butterfly shrimp would be yet another way to enjoy this recipe. Instead of throwing the shrimp on the grill, toss them into a hot skillet with the spicy butter. Add flavor to everything you’re cooking shop over the fire spice lines Steak & Oysters: ▢ 1 Ribeye or NY Strip Steak▢ 8-10 Raw Oysters shucked▢ 2 tbsp Bourbon Prime Rub or Favorite Steak Rub▢ Neutral Oil as needed ▢ 1 Ribeye or NY Strip Steak ▢ 8-10 Raw Oysters shucked ▢ 2 tbsp Bourbon Prime Rub or Favorite Steak Rub ▢ Neutral Oil as needed Spicy Cowboy Butter: ▢ 8 ounces Unsalted Butter 2 sticks▢ 2 tbsp Minced Garlic▢ 2 tbsp Dijon Mustard▢ 1.5 tbsp Chopped Parsley▢ 1 tbsp FYR GLD Hot Sauce▢ 2 tsp Red Chili Flakes▢ 1 tsp Cayenne Powder ▢ 8 ounces Unsalted Butter 2 sticks ▢ 2 tbsp Minced Garlic ▢ 2 tbsp Dijon Mustard ▢ 1.5 tbsp Chopped Parsley ▢ 1 tbsp FYR GLD Hot Sauce ▢ 2 tsp Red Chili Flakes ▢ 1 tsp Cayenne Powder Preheat your Breeo Y Series to 400 degrees F for direct cooking.Slather your steak with oil as the binder and generously season with your favorite steak seasoning. Add your steak to the grill to cook for about 8-10 minutes per side or until 120 degrees F internal. Once the steak is done, pull it off to rest for 10 minutes.As the steaks are cooking, add a cast iron basting skillet with a little oil and the minced garlic. Cook until the garlic has browned (about 3-4 minutes, then add the butter. Finally, add your parsley, dijon, hot sauce, red chili flakes, and cayenne powder. Mix and let simmer for 1 minute, then pull off and let cool.Add your shucked oysters to the grill and *carefully* add a spoonful of the butter to each oyster. Be aware of flare-ups as they can occur with this part of the process. Let the oysters simmer for 30-45 seconds, then pull them off to cool for 2 minutes.Slice up your steaks, serve with the oysters and enjoy! Preheat your Breeo Y Series to 400 degrees F for direct cooking. Preheat your Breeo Y Series to 400 degrees F for direct cooking. Slather your steak with oil as the binder and generously season with your favorite steak seasoning. Slather your steak with oil as the binder and generously season with your favorite steak seasoning. Add your steak to the grill to cook for about 8-10 minutes per side or until 120 degrees F internal. Add your steak to the grill to cook for about 8-10 minutes per side or until 120 degrees F internal. Once the steak is done, pull it off to rest for 10 minutes. Once the steak is done, pull it off to rest for 10 minutes. As the steaks are cooking, add a cast iron basting skillet with a little oil and the minced garlic. Cook until the garlic has browned (about 3-4 minutes, then add the butter. As the steaks are cooking, add a cast iron basting skillet with a little oil and the minced garlic. Cook until the garlic has browned (about 3-4 minutes, then add the butter. Finally, add your parsley, dijon, hot sauce, red chili flakes, and cayenne powder. Mix and let simmer for 1 minute, then pull off and let cool. Finally, add your parsley, dijon, hot sauce, red chili flakes, and cayenne powder. Mix and let simmer for 1 minute, then pull off and let cool. Add your shucked oysters to the grill and *carefully* add a spoonful of the butter to each oyster. Be aware of flare-ups as they can occur with this part of the process. Add your shucked oysters to the grill and *carefully* add a spoonful of the butter to each oyster. Be aware of flare-ups as they can occur with this part of the process. Let the oysters simmer for 30-45 seconds, then pull them off to cool for 2 minutes. Let the oysters simmer for 30-45 seconds, then pull them off to cool for 2 minutes. Slice up your steaks, serve with the oysters and enjoy! Slice up your steaks, serve with the oysters and enjoy! What’s the best time of year to enjoy oysters? The best time to indulge in oysters is during the months with the letter “R” – that’s September through April. This is the cooler season (at least in the Northern Hemisphere) when oysters are in their prime, being plump, flavorful, and at their peak freshness. If you’re craving fresh oysters in the warmer, less-optimal months, consider imported oysters from the Southern Hemisphere. Serving: 6Oz | Calories: 2244kcal | Carbohydrates: 31g | Protein: 54g | Fat: 219g | Saturated Fat: 132g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 64g | Trans Fat: 7g | Cholesterol: 630mg | Sodium: 905mg | Potassium: 1330mg | Fiber: 16g | Sugar: 3g | Vitamin A: 8777IU | Vitamin C: 25mg | Calcium: 622mg | Iron: 17mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!