Surf Meets Turf: Dry-Aged Sirloin with Oysters Rockefeller Elegance

1. Can I use regular sirloin instead of dry-aged?

Absolutely. Dry-aging adds extra depth, but high-quality fresh sirloin works wonderfully.

2. Do I need special equipment to shuck oysters?

A basic oyster knife and a thick towel are usually enough. Many seafood counters will also shuck them for you upon request.

3. Can I prepare the Rockefeller topping in advance?

Yes—make it up to 24 hours ahead and refrigerate. Top the oysters right before baking.

4. What’s a good substitute for oysters?

You can use scallops or shrimp baked with the Rockefeller topping for a similar flavor profile.

5. How do I know when the steak is done?

Use a meat thermometer:

Rare: 125°F

Medium-rare: 130–135°F

Medium: 140–145°F