Carpetbag Steak

Name: Carpetbag Steak
Cuisine: American
Ingredients: 1 tablespoon celery salt; 1½ teaspoons paprika; 1½ teaspoons freshly ground black pepper; 1½ teaspoons ground white pepper; 1½ teaspoons packed brown sugar; ¾ teaspoon garlic powder; ¾ teaspoon dried thyme; ¾ teaspoon cayenne; 2 12-ounce to 14-ounce New York sirloin strip steaks, cut with a pocket for stuffing; 2 12-ounce to 14-ounce New York sirloin strip steaks, cut with a pocket for stuffing; ⅓ to ½ cup shucked oysters, with their liquor; ½ cup water; ½ cup beef stock or clam juice; ½ cup beef stock or clam juice; 2 tablespoons cider vinegar; 1 tablespoon extra-virgin olive oil

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

The carpetbag steak is an American classic that’s disappearing quickly. Revive the idea tonight, plumping up a succulent steak with a stuffing of fresh briny oysters—the ultimate in surf ’n’ turf eating.

Ingredients

Creole Rub

1 tablespoon celery salt
1½ teaspoons paprika
1½

Americas
United States
Main course
Gluten-free

Method

An hour or two before you plan to barbecue, combine the dry rub ingredients in a small bowl. Rub the steaks well with the mixture inside and out, saving at least 1 teaspoon of the rub for the stuffing and 1 teaspoon for the mop. Wrap the steaks in plastic and refrigerate them.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.