Prepare Charcoal Grill for direct high heat cooking at 550-600 degrees F (287-315 degrees C).
New York Strip Steak (2)
Kosher Salt (1 Tbsp)
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
and the juice from
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)
Salt (1 pinch)
and keep warm until ready to serve.
In a separate bowl, add
Milk (1/2 cup)
Hot Sauce (2 Tbsp)
, a pinch of
Salt (to taste)
Ground Black Pepper (to taste)
. Whisk to combine and marinate
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.
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.
Blue Cheese (1/4 cup)
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)