Ingredients
- 2 NY Strip Steaks 16oz each
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 1 Dozen Raw Gulf Oysters
- 16oz Louisiana Fish Fry mix
- 4 Large Eggs
- ½ cup Milk
- 2 Tablespoons Killer Hogs Hot Sauce
- 3 Egg Yolks
- 1 Tablespoon Fresh Lemon Juice
- 1 Stick Unsalted Butter melted
- 1/4 teaspoon Cayenne Pepper
- ¼ cup Crumbled Blue Cheese
- Salt & Black Pepper
- finely chopped parsley for garnish
Instructions
- Prepare Charcoal Grill for direct high heat cooking at 550-600⁰.
- Season NY Strip steaks with Kosher Salt and Ground Black Pepper on both sides.
- For hollandaise sauce: Set up double boiler over medium heat or use small pot with a metal mixing bowl. Combine egg yolks and lemon juice and whish until frothy.
- Place over double boiler and slowly whisk in melted butter a little at a time careful not to cook the eggs. Mixture will begin to thicken after a few minutes of whisking. Add cayenne pepper and a pinch of salt and keep warm until ready to serve.
- In a separate bowl add 3 Large Eggs, milk, hot sauce, and a pinch of salt and black pepper. Whisk to combine and marinate raw oysters in mixture for up to an hour in the refrigerator.
- Sear steaks on grill grates about 3 minutes per side or to your desired doneness. For perfect grill marks rotate steaks after 1 ½ minutes on each side.
- Rest steaks for 5-10 minutes.
- Place fish fry mixture in a small bowl, drain the oysters one at a time, and bread in the fry mixture.
- Fry oysters in 375⁰ peanut oil for about a minute or until golden brown. Drain on paper towel lined platter.
- Add crumbled blue cheese to warm hollandaise sauce gently stir to combine.
- Place Strip Steaks on serving platter and top with fried oysters. Drizzle blue cheese hollandaise over the top and garnish with parsley.