Tybee Grilled Rib-Eye with Fried Oysters

Name: Tybee Grilled Rib-Eye with Fried Oysters
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps (1/2 stick) butter, cut into pieces; 177 milliliters buttermilk; 4 egg yolks; 177 milliliters all-purpose flour; 113 grams tasso ham, andouille sausage, or Spanish chorizo, diced; 118 milliliters heavy cream; 1 lemon, juiced; 1 pinch Pinch paprika; 1 pinch Pinch pepper; 2 kgs bone-in rib-eye steaks; 1 pinch Pinch salt; 4 servings Salt and freshly ground black pepper; 454 grams shucked oysters, drained and patted dry; 1 pinch Pinch sugar; 4 servings Vegetable oil, for frying; 1 Tbsp white vinegar

You can never have too many main course recipes, so give Tybee Grilled Rib-Eye with Fried Oysters a try. This recipe covers 43% of your daily requirements of vitamins and minerals. One portion of this dish contains around 93g of protein, 95g of fat, and a total of 1325 calories. This recipe serves 4. It will be a hit at your The Fourth Of July event. Head to the store and pick up butter, tasso ham, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Grilled Rib Eye, Pan Fried Lemon- Garlic Rib Eye Steaks, and Grilled Rib-eye Steaks.

Instructions

In the top of a double boiler over barely simmering water, combine the egg yolks, cream, butter, lemon juice, salt, and sugar. When the butter has melted, whisk the mixture until thick, 3 to 5 minutes.

Ingredients you will need

Lemon Juice

Egg Yolk

Butter

Cream

Sugar

Water

Salt

Equipment you will use

Double Boiler

Whisk

Remove it from the heat and stir in the vinegar and ham.

Ingredients you will need

Vinegar

Ham

In a heavy pot, over medium heat, add 3 inches of vegetable oil and heat to 350 degrees F.

Ingredients you will need

Vegetable Oil

Equipment you will use

Pot

In a shallow bowl, combine the flour with the paprika, salt, and pepper. In a medium bowl, pour the buttermilk over the oysters. Lift the oysters out of the buttermilk, letting any excess drip off, and dredge them in the seasoned flour. Fry them in batches, turning them often, until golden, about 1 minute.

Ingredients you will need

All Purpose Flour

Buttermilk

Oysters

Paprika

Pepper

Salt

Equipment you will use

Bowl

Transfer to a paper towel lined plate to drain.

Equipment you will use

Paper Towels

Preheat the grill to a medium-high heat.

Equipment you will use

Grill

Season the steaks with salt and pepper, to taste, and grill them over hot coals for 5 minutes per side, until the outside has a nice char and the inside is rare to medium-rare.

Ingredients you will need

Salt And Pepper

Steak

Equipment you will use

Grill

Transfer the steaks to serving plates and let them rest for 5 minutes. Top each steak with 4 oysters and a large dollop of hollandaise.

Ingredients you will need

Hollandaise Sauce

Oysters

Steak

Equipment

Ingredients

Servings:

4Tbsps

(1/2 stick) butter, cut into pieces 177milliliters

buttermilk 4

egg yolks 177milliliters

all-purpose flour 113grams

tasso ham, andouille sausage, or Spanish chorizo, diced 118milliliters

bone-in rib-eye steaks 1pinch

Pinch salt 4servings

Salt and freshly ground black pepper 454grams

shucked oysters, drained and patted dry 1pinch

Pinch sugar 4servings

Vegetable oil, for frying 1Tbsp

white vinegar

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Ribeye Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Chamonix Reserve Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 54 dollars per bottle.

Chamonix Reserve Pinot Noir

The Chamonix Pinot Noir Reserve shows a ruby red color, with notes of cherry, wild red berries, crushed black pepper, cinnamon and violets on the nose. Although firm in structure and intense in flavor, textures are mellow and round, expanding with time to extraordinary opulence and length on the palate. It should reach its prime in about 5-8 years after release.