Carpetbag Steak

Name: Carpetbag Steak
Ingredients: 1 Scotch fillet steak (thickly-cut); Salt (optional); Ground black pepper (optional); Cayenne pepper (optional); Lemon juice (optional); Olive oil (optional); 3–4 oysters; Worcestershire sauce; Limes (optional); Shredded cheese (optional)

Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950.

Ingredients

1 Scotch fillet steak (thickly-cut)
Salt (optional)
Ground black pepper (optional)
Cayenne pepper (optional)
Lemon juice (optional)
Olive oil (optional)
3–4 oysters
Worcestershire sauce
Limes (optional)
Shredded cheese (optional)

Steps

Cut a small pocket, approximately 6 cm (2.5 inches) in length and about the same depth, in the edge of the thick steak.
If desired, season the inside of the pocket with some of salt, pepper, cayenne pepper, lemon juice, and olive oil.
Dip the oysters into the Worcestershire sauce, and then insert them in the pocket in the steak.
If desired, add lime pulp or some shredded cheese into the pocket.
Seal the pocket with a moistened skewer.
Barbecue, grill, or broil the steak to your desired level of doneness. Alternatively, cook over a moderate heat in a heavy-based frying pan.

More recipes with beef, oysters or worcestershire sauce

Adapted from “Carpetbag Steak” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.