📝 About This Recipe
A luxurious relic of 19th-century gastronomy, the Carpetbag Steak is the ultimate 'surf and turf' experience hidden within a single cut of prime beef. This dish features a thick-cut filet mignon stuffed with plump, briny oysters that steam in their own juices while the steak sears to perfection. It is a decadent marriage of land and sea, offering a sophisticated flavor profile that is both intensely savory and elegantly coastal.
🥗 Ingredients
The Steak
- 2 pieces Filet Mignon or thick-cut Ribeye (at least 2 inches thick, at room temperature)
- 4-6 pieces Fresh Shucked Oysters (large, patted dry)
- 4 slices Streaky Bacon (thinly sliced)
- 1 tablespoon Kosher Salt (to taste)
- 2 teaspoons Cracked Black Pepper (coarsely ground)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
The Stuffing Aromatics
- 1 Shallot (minced very fine)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Lemon Zest (finely grated)
Basting Butter
- 3 tablespoons Unsalted Butter (high quality)
- 3 cloves Garlic (smashed)
- 2 sprigs Fresh Thyme
👨🍳 Instructions
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1
Remove the steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature, ensuring an even cook.
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2
Pat the steaks dry with paper towels. Using a sharp paring knife, cut a horizontal pocket into the side of each steak, about 2 inches wide, being careful not to cut all the way through to the other side.
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3
In a small bowl, toss the shucked oysters with the minced shallots, chopped parsley, and lemon zest.
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4
Carefully stuff 2 to 3 oysters into the pocket of each steak. Do not overstuff, or the meat may tear during the searing process.
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5
Close the pocket by threading 2-3 toothpicks through the edges of the meat in a 'stitch' pattern to seal the oysters inside.
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6
Wrap two slices of bacon around the circumference of each steak, securing them with additional toothpicks or kitchen twine if necessary.
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7
Generously season both sides of the steaks with kosher salt and plenty of cracked black pepper.
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8
Preheat a heavy cast-iron skillet over medium-high heat until it begins to wisps with smoke. Add the grapeseed oil.
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9
Carefully place the steaks in the pan. Sear undisturbed for 3-4 minutes until a deep, dark crust forms on the bottom.
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10
Flip the steaks. Add the butter, smashed garlic cloves, and thyme sprigs to the pan.
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11
As the butter foams, tilt the pan and use a large spoon to continuously baste the steaks with the hot garlic-thyme butter for another 3-4 minutes.
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12
Use a meat thermometer to check for doneness; aim for 130°F (54°C) for medium-rare, as the temperature will rise during resting.
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13
Remove the steaks from the pan and place them on a warm plate. Tent loosely with foil and let them rest for at least 8-10 minutes.
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14
Carefully remove all toothpicks and twine before serving. The oysters inside should be plump and just barely cooked by the residual heat.
💡 Chef's Tips
Always use the freshest oysters possible; if you can't get fresh, jarred oysters in natural juice are an acceptable substitute but must be drained well. If your steak is very thick, you may need to finish it in a 400°F oven for 5 minutes after the initial sear to ensure the oysters reach a safe temperature. Don't skip the resting period; it allows the juices to redistribute, ensuring the oyster 'liquor' stays inside the meat rather than running out on the plate. Use high-quality toothpicks (bamboo or plain wood) and soak them in water for 10 minutes beforehand to prevent them from burning or splintering.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or a dry, oaked Chardonnay to complement the buttery richness. Serve alongside creamy mashed potatoes or a classic Gratin Dauphinois to soak up the steak juices. A side of steamed asparagus or sautéed spinach with a squeeze of lemon provides a bright contrast to the heavy meat. For a truly traditional presentation, serve with a small side of Worcestershire sauce or a light Béarnaise sauce.