Carpet Bag Steaks


  • 16 oysters
  • 1 tbsp. lemon juice
  • 4 thick beef rib-eye fillet steaks
  • 30g butter, melted
  • ¼ cup Father’s favourite sauce
  • 2 tbsp water
  • 1 tbsp fresh mint, chopped


  1. Combine oysters and lemon juice in a small bowl; stand for at least 15 minutes.
  2. Cut a small pocket in the side of each steak.
  3. Fill the pockets with oysters, secure openings with toothpicks.
  4. Cook steaks on greased barbecue plate turning frequently until cooked as desired.
  5. Brush steaks with butter during cooking.
  6. Combine sauce ingredients in a small jug.
  7. Serve over steaks.

Steaks can be prepared several hours ahead. Keep covered in refrigerator.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe