NY Strip Surf and Turf

Prepare Charcoal Grill for direct high heat cooking at 550-600 degrees F (287-315 degrees C).

Season New York Strip Steak (2) with Kosher Salt (1 Tbsp) and Freshly Ground Black Pepper (1 Tbsp) on both sides.

For hollandaise sauce: Set up a double boiler over medium heat or use a small pot with a metal mixing bowl. Combine Eggland's Best Classic Eggs (3) and the juice from Lemon (1) and whisk until frothy.

Place over double boiler and slowly whisk in Unsalted Butter (1/2 cup) a little at a time careful not to cook the eggs. Mixture will begin to thicken after a few minutes of whisking. Add Cayenne Pepper (1/4 tsp) and Salt (1 pinch) and keep warm until ready to serve.

In a separate bowl, add Eggland's Best Classic Eggs (4), Milk (1/2 cup), Hot Sauce (2 Tbsp), a pinch of Salt (to taste), and Ground Black Pepper (to taste). Whisk to combine and marinate Oysters (12) in the mixture for up to an hour in the refrigerator.

Sear steaks on grill grates about 3 minutes per side or to your desired doneness. For perfect grill marks rotate steaks after 1 ½ minutes on each side.

Rest steaks for 5-10 minutes.

Place Louisiana Fish Fry Mix (4 1/2 cups) mixture in a small bowl, drain the oysters one at a time, and bread in the fry mixture.

Fry oysters in 375 degrees F (190 degrees C) peanut oil for about a minute or until golden brown. Drain on paper towel lined platter.

Add Blue Cheese (4 Tbsp) to warm hollandaise sauce gently stir to combine.

Place Strip Steaks on serving platter and top with fried oysters. Drizzle blue cheese hollandaise over the top and garnish with Fresh Parsley (to taste).