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Carpetbagger Steak

This recipe is based on 4 ribeye steaks. Reduce ingredients by half if using filet mignon. If preparing a different number of steaks, adjust ingredients to match number of steaks. Serve with roasted, mashed, or thick-cut french fries




2 tbsp butter

2 chopped medium garlic cloves

½ cup fresh chopped mushrooms

1 tsp salt

2 tsp black pepper

2 tbsp chopped parsley (1 tbsp parsley used for stuffing. Reserve 1 tbsp for garnish).

½ cup crumbled blue cheese

4 thick cut ribeye steaks (Thick cut NY strip, sirloin or filet mignon can be substituted).

8 oysters (2 oysers per ribeye, NY strip or sirloin, 1 oyster per filet mignon).



Grill or broiler pan

Medium sauté pan

Medium bowl

Rubber spatula

Grill tongs




Preparing stuffing

Partially melt butter in the medium sauté pan.

Add garlic and simmer until tender.

Add oysters and mushrooms.

Simmer while stirring with spatula until edges of oysters start to curl.

“Wipe” all the ingredients from sauté pan out with spatula into bowl to cool.

Add salt, pepper, 1 tbsp parsley, and blue cheese and stir thoroughly with spatula.

Stuffing the steaks

Slice steaks in one side to make a pocket.

Stuff steaks with stuffing mixture using 2 oysters per steak (1 oyster for filet mignon).

Close pocket and secure with toothpicks.

Grill or broil to preferred temperature.

(Grill steaks on over medium heat for 5-7 minutes on each side or to desired temperature.)

(Broil steaks on top rack for 5-7 minutes on each side or to desired temperature.)



Place potatoes on the plate.

Using tongs place steak on the plate.

(With mashed potatoes, the steak can be placed over the potatoes. Roasted potatoes or French fries can be places to the side of the steak).

Place green vegetables to the side of the potatoes and steak.

Sprinkle remaining fresh chopped parsley over each plate to garnish.



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