Although claimed by many to be of Australian origin, an Australian cookbook, The Captain Cook Book: Two Hundred Years of Australian Cooking, declares that the carpetbag steak came from the United States. It is a thick-cut steak with a pocket cut into it. The pocket is stuffed with seasoned fresh oysters (sometimes with the addition of breadcrumbs), skewered shut, then the steak is grilled.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.