Rib-Eyes with Smoked Shallot Butter and Barbecued Oysters

Rib-Eyes with Smoked Shallot Butter and Barbecued Oysters

 

To prep the grill:

2 large handfuls of mesquite wood chips

Small disposable foil pan

 

For the butter:

Kosher salt & fresh-ground pepper, to taste

1 shallot, peeled and cut lengthwise into quarters

1 teaspoon extra-virgin olive oil

1/4 teaspoon smoked paprika

1 stick unsalted butter, softened

1 tablespoon finely chopped fresh Italian parsley leaves

2 teaspoons dry sherry

1 teaspoon freshly grated lemon zest

 

For the steak:

Montreal Steak Seasoning, to taste

Bone-in or boneless rib-eyes, 1-1 ½ pounds each

Extra-virgin olive oil

 

Soak the wood chips in water for at least 30 minutes.

Prepare the grill for direct and indirect cooking over medium-high heat

 

In a small disposable foil pan combine the shallot quarters, oil, and paprika. Drain the chips and add one handful to the charcoal or to the smoker box of a gas grill, and close the lid. When smoke appears, place the foil pan with the shallot over indirect medium-high heat, close the lid, and cook until the shallot is tender, about 40 minutes. Transfer to a cutting board and let cool for 10 minutes. Mince the shallot, transfer to a small bowl, and add the remaining butter ingredients, including salt and pepper, mixing thoroughly.

 

Lay the butter on plastic wrap. Roll it up to form a log and twist the ends. Place in the freezer for an hour to solidify.

Lightly brush both sides of the steaks with oil and season with the steak seasoning. Allow the steaks to stand at room temperature for 30 to 40 minutes before grilling.

 

Drain and add the remaining wood chips to the charcoal or smoker box. When smoke appears, sear the steaks over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once. Then move the steaks over indirect medium-high heat, close the lid, and continue cooking to your desired doneness, about12 to 14 minutes more for medium rare. Using a digital thermometer, I like to pull mine off the grill at about 135 degrees. About a minute before pulling the steaks, place a generous pat of the butter on each steak. Remove from the grill and let rest for 5 minutes. Serve warm, topped with more butter.

 

Oysters & Butter:

12 Raw Oysters, shucked

¼ cup Clarified Butter

1 tbsp Chopped Parsley

2 tbsp. Garlic, minced

2 tbsp Grated Parmesan

1 tbsp Chopped Basil

½ medium Lemon juiced

 

As the steaks are cooking, add a cast iron basting skillet with clarified butter. Let that melt, then add your minced garlic to brown for about a minute. Finally, add your parsley, Parmesan, basil and lemon juice. Mix and let simmer for 1 minute, then pull off and let cool.

 

Add your shucked oysters to the grill and *carefully* add a spoonful of the butter to each oyster. Be aware of flare-ups as they can occur with this part of the process. Let the oysters simmer for 30-45 seconds, then pull them off to cool for 2 minutes.

Slice up your steaks, serve with the oysters and enjoy!