N. Y. Stuffed Strip Steaks
Juicy strip steaks stuffed with tender oysters and herbs offer a luxurious, savory flavor combination perfect for special occasions or elegant dinners.
Ingredients
- 2 (2-inch) strip steaks
- 1 (8 oz.) package raw oysters ⓘ
Instructions
- Make a deep pocket in each steak.
- Season the oysters with salt, pepper, parsley, and your choice of herbs such as Italian parsley, basil, thyme, or sage.
- Sew up the pockets to enclose the oysters.
- Roast the stuffed steaks in a hot 400°F oven for 30 minutes for very rare, or longer for more doneness.
- Check the steaks for doneness.
- Slice to serve.
Tips & Substitutions
For optimal flavor, consider marinating the strip steaks for a few hours before cooking. If oysters are hard to find, shrimp or crab can be delicious substitutes. Make sure to season generously, as the meat will absorb these flavors during cooking. Always check the internal temperature to avoid overcooking, especially if you prefer it medium rare.
Serving Suggestions
Slice the stuffed steaks and serve them on a warm platter. They pair beautifully with a side of roasted vegetables or a light salad. For an enhanced dining experience, consider serving with a glass of red wine or a crisp white wine that complements the oysters. You could also serve them alongside Oyster Crackers for a fun crunch.
Storage & Reheating
Leftover stuffed strip steaks can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the steaks in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This method keeps the steaks juicy while ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of N. Y. Stuffed Strip Steaks contains roughly 33 calories, with 1g protein, 6g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen oysters for this recipe?
Yes, frozen oysters can be used in this recipe; just make sure to thaw them completely and drain any excess liquid before seasoning. This will help maintain the texture and flavor of the oysters when cooked inside the steaks.
What should I do if I can't find strip steaks?
If strip steaks are unavailable, you can substitute ribeye or tenderloin steaks, which will also work well for stuffing. Just ensure that they are thick enough to create a pocket without breaking apart during cooking.
How can I tell when the steaks are done?
To check for doneness, use a meat thermometer. For very rare, aim for an internal temperature of 120°F, while medium rare is about 130°F. Remember that the steaks will continue to cook slightly after being removed from the oven, so it's best to take them out just before they reach your desired temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).