Friday, July 12, 2013

Surf, Turf, & Jerk

Bev wanted some Oysters Rockefeller and I’m only too happy to help make it happen, as we both love them.  As it turned out we also had a prime strip steak in the fridge left from a recent meal and we added some grilled potatoes, which are also a major favorite of Bev’s.

I washed the oysters mid-afternoon and shucked and ate the little ones along with a little cocktail sauce and lemon – cooks treat you know (shucked the others just before using).  The potatoes got washed, a skin cut taken off each side, then cut into half-inch slices and par boiled to almost done.  Then, the top side was brushed with canola oil and seasoned with Sint Maarten Jerk Seasoning.  


After putting them on the grill, I repeated for the top side and after flipping, I brushed with melted parsley butter and added grated parmesan.

The steak sat on the counter for a couple of hours and per Chris at Nibble Me This, I cut it in half, tied with a string to create Manhatten Filets, and seasoned with the jerk seasoning, yep you heard right.  I can count on one hand the number of times I’ve cooked prime beef.


The potatoes (med heat) and steak (high heat) went on at the same time and when the potatoes were done I moved them over to indirect heat to keep warm.  

After the steaks were flipped I cranked the running burners up to high, added the oysters and closed the lid to get some flaming going on.  As the oysters started to bubble, I moved them to the lower heat at the front of the grill.


The steaks came off at 127* and rested for a few minutes before cutting.  



This is my plate, but I went back for more oysters - they're mostly just shell you know.

Everything was delicious and the only things I’d do different is use more spice on the potatoes and not let the steak get too done while fooling with the oysters.  We've now used the Jerk Seasoning several times and, surprisingly, have liked it on everything so far.

Photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

6/30/2013 meal date

14 comments:

  1. It doesn't get any better than steak and oysters Rockefeller. Loved your comment about the "cook's treat." Natalie Dupree used to use phrase that often on her PBS cooking shows and so do we.
    Sam

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  2. What a perfect meal. "Cook's treat"...so that is what it is called. I think I've had a few of those treats....

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  3. Oh my word, everything looks so delicious!! I wish I was your neighbor and you invited me over for dinner :)

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  4. Now that is my kind of meal. I'll have to give those oysters a try - they look fantastic!

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  5. Larry, You can have my share of the oysters...as long as I have a helping of the roasted potato slices (adding Tabasco before consuming) and one of those great looking steaks. Take Care, Big Daddy Dave

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  6. This is one beautiful meal. Awesome.

    Velva

    P.S. I ordered the Keeping the Harvest from Amazon per your recommendation. I am looking forward to it.

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  7. Evidently, when Ryan and Dan were in the supermarket recently, Ryan was campaigning for a puny sack of clams, sure they'd feed all of us: "There are 100 in there!" Dan flat out refused, saying we'd need about 5 of them. Clams and oysters are alike in that respect: lots of packaging, not much substance. Good looking meal, though.

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  8. Now that is one awesome meal! The steak and oysters look fab and I love the way you cooked the potatoes! Hope ya'll have a good weekend!

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  9. I'm pretty sure I'd go back for more oysters as well. The entire meal looks absolutely scrumptious.

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  10. You eat better than anyone I've ever known. This looks incredible! I've got a large russet potato that will be sliced and grilled tonight. I think I've only grilled potatoes in wedges. And I agree, it's amazing sometimes to find that a well seasoned potato still needs more.

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  11. That is a gorgeous meal, for certain! I haven't done prime beef a lot either. I've had it at restaurants plenty, just haven't cooked much on the grill.

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