Introduction

When land and sea share the same plate, something extraordinary happens. This dish pairs the deep, nutty richness of dry-aged sirloin with the luxurious brininess of classic Oysters Rockefeller. The result is a restaurant-worthy surf-and-turf experience that balances smoky sear, buttery greens, and ocean-kissed flavor. Perfect for intimate dinners, celebrations, or anytime you want to elevate your culinary game at home.

Ingredients
For the Dry-Aged Sirloin

2 dry-aged sirloin steaks (about 1–1½ inches thick)

1 tablespoon olive oil

1 teaspoon kosher salt

½ teaspoon cracked black pepper

1 teaspoon fresh thyme or rosemary, chopped

1 tablespoon butter (for finishing)

For the Oysters Rockefeller

8–12 fresh oysters, shucked

2 tablespoons butter

2 garlic cloves, minced

1 cup fresh spinach, chopped

2 tablespoons parsley, finely chopped

2 tablespoons panko breadcrumbs

2 tablespoons grated Parmesan

1 tablespoon Pernod or white wine (optional)

Pinch of salt and pepper

Lemon wedges (for serving)

Instructions
Prepare the Oysters Rockefeller

Preheat your oven to 450°F (230°C).

In a small sauté pan, melt the butter over medium heat. Add garlic and cook until fragrant.

Add chopped spinach and parsley; cook until wilted and excess moisture evaporates.

Stir in breadcrumbs, Parmesan, and optional splash of Pernod or wine. Season with salt and pepper.

Arrange shucked oysters on a baking tray lined with rock salt or foil to stabilize them.

Spoon a small mound of the spinach mixture onto each oyster.

Bake for 8–10 minutes until the topping is golden and the oysters are just cooked.

Keep warm while you cook the steaks.

Cook the Dry-Aged Sirloin

Heat a cast-iron skillet over high heat until smoking.

Pat steaks dry, then rub with olive oil, salt, and pepper.

Sear steaks for 2–3 minutes per side for medium-rare, adjusting time to your preference.

Add butter and herbs to the pan; baste the steaks during the last minute.

Remove from heat and let the meat rest for 5 minutes.

Assembly

Plate each steak with a few Oysters Rockefeller on the side.

Finish with lemon wedges and a sprinkle of fresh herbs for brightness.

Serving and Storage Tips

Serve Immediately: Both the steak and oysters are best enjoyed piping hot.

Pairings: A buttery Chardonnay, crisp Champagne, or bold Cabernet Sauvignon enhances the surf-and-turf balance.

Leftovers:

Steak: Store in an airtight container for up to 3 days; reheat gently to avoid overcooking.

Oysters Rockefeller: Best eaten fresh. If necessary, refrigerate for up to 24 hours and reheat in the oven at 350°F (175°C) until warmed through—texture will differ slightly.

Variations

Bacon Infused: Add crisp bacon bits to the Rockefeller topping.

Herb Swap: Use fresh tarragon or chives for a different aromatic profile.

Grilled Option: Grill the steaks instead of pan-searing for a smokier taste.

Creamy Rockefeller: Add a spoonful of cream cheese or heavy cream to the spinach mixture for a richer finish.

Mini Appetizers: Serve the oysters separately as a starter before the steak course.

FAQ