Surf & Turf Oysters!

Ingredients

• Raspberry Point oysters

• Dry-aged ribeye steak

• 1 egg yolk

• 1 tbsp red wine vinegar

• 1 lemon

• 1 tbsp fresh tarragon (plus more for garnish)

• 2 sticks butter

Instructions

1. Prepare the Oysters

   • Shuck the oysters, carefully reserving their natural liquor in the shells.

   • Place them in a covered pan and set aside.

2. Grill the Ribeye

   • Slice ribeye into ½-inch thick pieces.

   • Season generously, then grill until perfectly juicy.

   • Cut the steak into batons (matchstick-style pieces) and tuck about six into each oyster shell.

   • Add a squeeze of fresh lemon juice over the top for brightness.

3. Bake the Oysters

   • Cover the pan and cook the oysters at 450°F (232°C) for about 10 minutes (oven or hot surface).

4. Make the Béarnaise Sauce

   • Melt butter gently in a pot over a double boiler.

   • In a glass bowl, whisk together the egg yolk, red wine vinegar, and juice from half a lemon until frothy.

   • Slowly drizzle in the melted butter while whisking until the sauce thickens.

   • Fold in chopped fresh tarragon for that fragrant, herbaceous note.

5. Finish & Serve

   • Remove oysters from the oven and arrange them on a platter.

   • Generously spoon béarnaise sauce over each oyster and garnish with a sprinkle of fresh tarragon.

   • Serve immediately while hot and luxurious.