Oyster-filled "Carpetbag" Steak Recipe


Difficulty LevelEasyHealth IndexAverage
CourseInterest Group


 T bone steaks4
 Fresh oysters/1 can of 5-ounce oysters1⁄2 Pint
 Freshly grated bread crumbs4 Tablespoon
 Melted butter1 Tablespoon
 Chopped onion2 Tablespoon
 Chopped parsley1 Tablespoon
 Lemon juice2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 889 Calories from Fat 547

% Daily Value*

Total Fat 61 g93.6%

Saturated Fat 2.3 g11.7%

Trans Fat 0 g

Cholesterol 207.7 mg69.2%

Sodium 496.3 mg20.7%

Total Carbohydrates 23 g7.6%

Dietary Fiber 0.65 g2.6%

Sugars 1.2 g

Protein 59 g118.4%

Vitamin A 11.5% Vitamin C 23%

Calcium 3.6% Iron 21.5%

*Based on a 2000 Calorie diet


Trim all but 1/8 inch fat from the edge of the steaks, and cut off the flank ends.
Package flank ends for the freezer to braise or stew later.
Drain the oysters, and remove any bits of hard shell.
Toss oysters with the next 5 ingredients, and season with salt and pepper.
With a sharp knife, cut a 4-inch gash through the fat edge of the steak (opposite from the tenderloin).
Use scissors to snip through the membrane if necessary; then cut the gash deeper to form a pocket.
Stuff with oyster mixture.
Sew the edges together with kitchen string, or pin with small skewers.
Broil on a bar-becue to the medium stage for raw oysters and to rare or medium for canned oysters.