- 4 egg yolks
- 1/2 cup heavy cream
- 4 tablespoons (1/2 stick) butter, cut into pieces
- 1 lemon, juiced
- Pinch salt
- Pinch sugar
- 1 tablespoons white vinegar
- 1/4 pound tasso ham, andouille sausage, or Spanish chorizo, diced
- Vegetable oil, for frying
- 3/4 cup all-purpose flour
- Pinch paprika
- Pinch salt
- Pinch pepper
- 3/4 cup buttermilk
- 1 pound shucked oysters, drained and patted dry
- 4 (14-ounce) bone-in rib-eye steaks
- Salt and freshly ground black pepper
In the top of a double boiler over barely simmering water, combine the egg yolks, cream, butter, lemon juice, salt, and sugar. When the butter has melted, whisk the mixture until thick, 3 to 5 minutes. Remove it from the heat and stir in the vinegar and ham.
In a heavy pot, over medium heat, add 3 inches of vegetable oil and heat to 350 degrees F.
In a shallow bowl, combine the flour with the paprika, salt, and pepper. In a medium bowl, pour the buttermilk over the oysters. Lift the oysters out of the buttermilk, letting any excess drip off, and dredge them in the seasoned flour. Fry them in batches, turning them often, until golden, about 1 minute. Transfer to a paper towel lined plate to drain.
Preheat the grill to a medium-high heat.
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. Transfer the steaks to serving plates and let them rest for 5 minutes. Top each steak with 4 oysters and a large dollop of hollandaise.