Tybee Grilled Rib-Eye with Fried Oysters

1. 1

   In the top of a double boiler over barely simmering water, combine the egg yolks, cream, butter, lemon juice, salt, and sugar.

2. 2

   When the butter has melted, whisk the mixture until thick, 3 to 5 minutes.

3. 3

   Remove it from the heat and stir in the vinegar and ham.

4. 4

   Oysters:

5. 5

   In a heavy pot, over medium heat, add 3 inches of vegetable oil and heat to 350 degrees F.

6. 6

   In a shallow bowl, combine the flour with the paprika, salt, and pepper.

7. 7

   In a medium bowl, pour the buttermilk over the oysters.

8. 8

   Lift the oysters out of the buttermilk, letting any excess drip off, and dredge them in the seasoned flour.

9. 9

   Fry them in batches, turning them often, until golden, about 1 minute.

10. 10

    Transfer to a paper towel lined plate to drain.

11. 11

    Steak:

12. 12

    Preheat the grill to a medium-high heat.

13. 13

    Season the steaks with salt and pepper, to taste, and grill them over hot coals for 5 minutes per side, until the outside has a nice char and the inside is rare to medium-rare.

14. 14

    Transfer the steaks to serving plates and let them rest for 5 minutes.

15. 15

    Top each steak with 4 oysters and a large dollop of hollandaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.