4 14-oz. rib-eye steaks
4 tablespoons olive oil
2 tablespoons shallots, chopped
1 tablespoon garlic, minced

Method

Preheat open-fire grill to medium high.

Combine olive oil, shallots and garlic, rub well into steak, and allow to rest on a platter for 2 hours. Grill over oiled rack set 4 to 5 inches above glowing coals or broil it under a preheated broiler about 3 to 4 inches from the heat for 3 to 4 minutes on each side. Cook to desired doneness. Medium rare to medium is preferred. Transfer steaks to plates and let stand for 5 minutes. Simultaneously begin to deep-fry prepared oysters (see recipe below).

To serve, place each steak on a fresh plate. Divide and arrange fried oysters on top of steaks, drizzle with blue cheese cream and sprinkle crumbled blue cheese on top. Serve with a little demi-glace and your favorite fresh relish and sprinkle with cut green onions, if desired.

Blue Cheese Cream

Ingredients

½ cup heavy cream
1/8 cup liquor from shucked oysters
½ teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon hot pepper sauce
¼ pound Maytag blue cheese, crumbled

Method

In a separate saucepot, over medium heat, add the cream, oyster liquor, Worcestershire, salt and hot sauce. Bring to a boil and reduce to a simmer. Whisk frequently over medium-low heat until cream begins to thicken; about 10 minutes. When slightly thickened, add crumbled cheese.