Surf and Turf

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 483kcal

Ingredients

  • 1 lb New York strip steak
  • 1 tbsp Steak seasoning
  • 1 tbsp Extra-virgin olive oil
  • 4 Oysters shucked, see pro tips
  • Lemon juice fresh squeezed preferred
  • Hot sauce optional
  • 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired

Bearnaise Sauce

  • 4 tbsp Butter
  • 2 Egg yolks
  • 1 tbsp Fresh tarragon chopped, plus more for garnish
  • 2 tsp Lemon juice fresh squeezed preferred
US Customary - Metric

Instructions

  • Season both sides of the steak generously with steak seasoning. Set aside.
  • For the sauce: Melt the butter over low heat in a small pot (do not let it boil) then remove from the heat. Place the egg yolks, tarragon, and lemon juice in a blender or food processor. Blend for 30 seconds to a pale yellow. Slowly drizzle in the melted butter while blending until the sauce emulsifies and becomes thick. Season with salt and pepper to taste. (Add a little more lemon juice or salt to taste if needed). Set aside.
    (Alternatively, whisk the egg yolks, tarragon, and lemon juice in a bowl. Slowly drizzle in the melted butter while whisking. Place the sauce in a saucepan on low heat stirring constantly until the sauce becomes thick and creamy. Remove from the heat immediately. (If the heat is too high or it's not being stirred enough the egg will cook and the sauce will curdle). 
  • Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Sear the steak on all sides to get a nice caramelized crust. Cook to your desired temperature (see below) using a thermometer. Once done transfer to a cutting board to rest for 5 to 10 minutes. Trim the fat off the sides if desired before slicing against the grain.
  • Serve the sauce over the top with oysters. Squirt a drop or two of lemon juice and hot sauce into the oyster. Garnish with tarragon. Serve with bread.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F
Pro tip: For safety purposes, ask the seafood department to shuck the oysters. Purchase the oysters the same day you are going to eat them if you are going to have them shucked in advance. Keep them refrigerated until serving. 

Nutrition

Calories: 483kcal | Carbohydrates: 12g | Protein: 27g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 279mg | Potassium: 457mg | Fiber: 1g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 4mg

Surf and Turf

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 483 kcal

Ingredients
 
 

  • 1 lb New York strip steak
  • 1 tbsp Steak seasoning
  • 1 tbsp Extra-virgin olive oil
  • 4 Oysters shucked, see pro tips
  • Lemon juice fresh squeezed preferred
  • Hot sauce optional
  • 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired

Bearnaise Sauce

  • 4 tbsp Butter
  • 2 Egg yolks
  • 1 tbsp Fresh tarragon chopped, plus more for garnish
  • 2 tsp Lemon juice fresh squeezed preferred

Instructions
 

  • Season both sides of the steak generously with steak seasoning. Set aside.
  • For the sauce: Melt the butter over low heat in a small pot (do not let it boil) then remove from the heat. Place the egg yolks, tarragon, and lemon juice in a blender or food processor. Blend for 30 seconds to a pale yellow. Slowly drizzle in the melted butter while blending until the sauce emulsifies and becomes thick. Season with salt and pepper to taste. (Add a little more lemon juice or salt to taste if needed). Set aside.
    (Alternatively, whisk the egg yolks, tarragon, and lemon juice in a bowl. Slowly drizzle in the melted butter while whisking. Place the sauce in a saucepan on low heat stirring constantly until the sauce becomes thick and creamy. Remove from the heat immediately. (If the heat is too high or it's not being stirred enough the egg will cook and the sauce will curdle). 
  • Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Sear the steak on all sides to get a nice caramelized crust. Cook to your desired temperature (see below) using a thermometer. Once done transfer to a cutting board to rest for 5 to 10 minutes. Trim the fat off the sides if desired before slicing against the grain.
  • Serve the sauce over the top with oysters. Squirt a drop or two of lemon juice and hot sauce into the oyster. Garnish with tarragon. Serve with bread.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F
Pro tip: For safety purposes, ask the seafood department to shuck the oysters. Purchase the oysters the same day you are going to eat them if you are going to have them shucked in advance. Keep them refrigerated until serving. 

Nutrition

Calories: 483kcalCarbohydrates: 12gProtein: 27gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 219mgSodium: 279mgPotassium: 457mgFiber: 1gSugar: 1gVitamin A: 580IUVitamin C: 2mgCalcium: 110mgIron: 4mg
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