Dry-Aged Sirloin with Oysters Rockefeller

Ingredients:

For the Dry-Aged Sirloin:

2 dry-aged sirloin steaks (about 1.5 inches thick)

Kosher salt & freshly ground black pepper

Neutral oil (e.g., grapeseed or canola)

2 tbsp butter

2 cloves garlic, smashed

2 sprigs thyme or rosemary

For the Oysters Rockefeller (makes 6):

6 fresh oysters on the half shell, scrubbed

1 tbsp unsalted butter

1 shallot, finely minced

1 clove garlic, minced

1/2 cup finely chopped spinach

1/4 cup parsley, finely chopped

1 tbsp Pernod (or dry white wine, optional)

1/4 cup breadcrumbs (panko or fine)

2 tbsp grated Parmesan

Salt & black pepper to taste

Rock salt or kosher salt (for plating)

Instructions:
1. Prepare the Oysters Rockefeller:

Preheat oven to 450°F (230°C).

In a skillet, melt butter. Add shallot and garlic, sauté until soft.

Add spinach and cook until wilted. Stir in parsley and Pernod. Season with salt and pepper.

Remove from heat. Stir in breadcrumbs and Parmesan.

Place oysters on a bed of rock salt on a baking sheet (to keep them level).

Spoon the mixture onto each oyster and bake for 8–10 minutes, or until topping is golden.

2. Cook the Sirloin: