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Introduction
Elevate your next dinner party with a show-stopping dish that combines the rich, beefy flavor of dry-aged sirloin with the creamy, briny decadence of Oysters Rockefeller. This recipe is a culinary nod to classic steakhouse fare but reimagined for the adventurous gourmet. The tender, umami-packed sirloin is seared to perfection, while the oysters bring a luxurious contrast with their buttery spinach topping and crisp breadcrumb crust. Perfect for a special occasion—or just because you deserve it.
Ingredients
For the Dry-Aged Sirloin:
2 dry-aged sirloin steaks (10–12 oz each), about 1.5 inches thick
1 tbsp sea salt
1 tsp freshly ground black pepper
2 tbsp neutral oil (like grapeseed or avocado)
2 tbsp unsalted butter
3 cloves garlic, crushed
2 sprigs fresh rosemary or thyme
For the Oysters Rockefeller:
12 fresh oysters, shucked and rinsed
2 tbsp unsalted butter
1 shallot, finely minced
2 cloves garlic, minced
2 cups fresh spinach, chopped
¼ cup Pernod or dry white wine
¼ cup heavy cream
¼ cup grated Parmesan cheese
¼ cup breadcrumbs (panko for extra crunch)
Salt and pepper to taste
Lemon wedges, for serving
Instructions
1. Prepare the Oysters Rockefeller Topping:
In a sauté pan over medium heat, melt butter and sauté shallots and garlic until translucent.
Add spinach and cook until wilted.
Deglaze the pan with Pernod or wine, simmer until reduced by half.
Stir in heavy cream, salt, and pepper. Simmer for 2–3 minutes, then remove from heat.
Spoon the mixture over each oyster and top with a mix of breadcrumbs and Parmesan.
Broil for 4–5 minutes or until golden and bubbly.
2. Cook the Sirloin Steaks:
Let steaks come to room temperature. Pat dry and season generously with salt and pepper.
Heat oil in a cast iron skillet over high heat. Once hot, sear steaks for 2–3 minutes per side.
Add butter, garlic, and herbs. Baste the steaks for 1–2 more minutes.
Transfer to a warm plate and let rest for 5–10 minutes.
3. Plate and Serve:
Slice the steak against the grain and plate alongside 3 oysters per serving.
Garnish with fresh herbs or microgreens, and serve with lemon wedges.
Serving and Storage Tips
Serve Immediately: Both steak and oysters are best enjoyed hot and freshly prepared.
Storage: Store leftovers in an airtight container. Steak can last up to 3 days refrigerated; oysters should be eaten within 24 hours.
Reheating Tip: Gently reheat steak in a low oven (300°F) to avoid overcooking. Reheat oysters under a broiler for a minute or two to crisp up the topping.
Variations
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