Rib Eye Steak with Smoked Oysters
This steak recipe is my ‘go to supper dish’ when I cannot think what to cook, want something easy that goes well with a salad and is absolutely DELICIOUS.
I first fell in love with tinned smoked oysters during my years in New Zealand, and if you cannot get oysters smoked mussels also work well.
Do not discard the oil the oysters are prepared in as this has a wonderful ‘smokey’ aroma and flavour, which works so well with the coriander and garlic.
I usually pour this smokey flavoured oil all over the steaks during the marination and steep for several hours if you have time. If not, it is perfectly acceptable to assemble the ingredients, stuff and cook immediately using either a hot pan, griddle or grill. Excellent also when cooked on the barbecue.
I am vague with the cooking time, as I leave this to you to cook your steak to how you like it – rare, medium or well done.
Ingredients
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2 rib eye beef steaks- thick cut
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Filling
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85g tin smoked oysters- drained, roughly choped but oil reserved
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Handful fresh coriander- coarsely chopped
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2 cloves garlic- roughly chopped
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Plenty of coarsely ground black pepper
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Pinch of sea salt flakes- optional
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Quality olive oil- for cooking
Instructions
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Prepare steaks:
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01 Trim away any excess fat if you wish for your steak to be lean and fat free, cutting a large slit down one side of the steak.
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Prepare filling:
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02 Drain smoked oysters from the tin. Roughly chop and mix with the coriander and garlic (add chopped chilli now if you wish).
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Assemble steaks:
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03 Fill the steaks with the smoked oyster filling. Pushing well into the slit. Place the steaks on a plate or enamel dish and season well with freshly ground black pepper and sea salt (sea salt is optional). Pour over the reserved smoked oil and leave to marinate for a minimum 30 minutes (can marinate for several hours or even overnight).
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To cook:
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04 Cook steaks by your preferred method i.e BBQ, hot griddle or pan fry and cook to either rare, medium or well done.
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05 Allow to rest 3-5 minutes before serving.
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06 Enjoy with a fresh salad or any vegetable of your choice.
Notes
If you cannot find tinned smoked oysters substitute with smoked mussels, and often I do put a small red chilli in for a little fieriness. With this recipe the steaks can be stuffed and left to marinate overnight in the refrigerator. Please note this recipe is for 2, so best to double up the ingredients if you wish to prepare and cook for more people.
