Dry-Aged Sirloin with Oysters Rockefeller

Bring steaks to room temperature. Season generously with salt and pepper.

Heat oil in a heavy skillet (cast iron ideal) over high heat.

Sear steaks for 2–3 minutes per side until a crust forms.

Lower heat to medium. Add butter, garlic, and thyme. Baste for another 1–2 minutes.

For medium-rare, cook to 130°F (54°C) internal temp.

Let steaks rest for 5–10 minutes before slicing.

Plating Suggestion:

Slice the sirloin and fan it on the plate.

Nestle 3 Oysters Rockefeller on one side (serve on salt or shell for presentation).

Garnish with microgreens, a drizzle of beef jus or balsamic reduction, and a wedge of lemon for the oysters.

Pairing Recommendation:

Wine: A bold red like Cabernet Sauvignon for the steak, or a crisp Chablis/Champagne for the oysters.

Cocktail: Dirty martini or bourbon old fashioned.