Carpetbag Steak
Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950.
Ingredients
- 1 Scotch fillet steak (thickly-cut)
- Salt (optional)
- Ground black pepper (optional)
- Cayenne pepper (optional)
- Lemon juice (optional)
- Olive oil (optional)
- 3–4 oysters
- Worcestershire sauce
- Limes (optional)
- Shredded cheese (optional)
Ingredients for 1 serving (280 g) · the original recipe
Method
- 1
Cut a small pocket, approximately 6 cm (2.5 inches) in length and about the same depth, in the edge of the thick steak.
- 2
If desired, season the inside of the pocket with some of salt, pepper, cayenne pepper, lemon juice, and olive oil.
- 3
Dip the oysters into the Worcestershire sauce, and then insert them in the pocket in the steak.
- 4
If desired, add lime pulp or some shredded cheese into the pocket.
- 5
Seal the pocket with a moistened skewer.
- 6
Barbecue, grill, or broil the steak to your desired level of doneness. Alternatively, cook over a moderate heat in a heavy-based frying pan.
OvenGrill or barbecueStovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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