2 tablespoons (30 g) unsalted butter, divided, plus more for dotting
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 pint (approximately 16–18 oysters; 475 ml volume) fresh oysters, shucked and cleaned
Instructions
1. Heat the oven to 425°F (220°C). Position an oven grate or broiler rack in the upper third of the oven.
2. Pat the sirloin steak dry with paper towels (the period term 'wipe' refers to drying the surface of the meat to promote browning).
3. Broil the steak on a broiler pan or cast-iron skillet under the preheated broiler for 5 minutes, turning once at 2½ minutes, until the surface is well browned and an instant-read thermometer reads approximately 115–120°F (46–49°C) at the center — the steak will be rare at this stage and will finish in the oven.
4. Transfer the steak to a heatproof platter or shallow roasting pan (9×13 inches / 23×33 cm). Spread immediately with 1–2 tablespoons (15–30 g) of butter and season evenly with salt and pepper.
5. Clean the oysters: drain them in a colander, rinse briefly under cold water, and pick over to remove any shell fragments. Arrange the oysters in a single layer over the entire surface of the steak, covering it like a blanket.
6. Season the oysters with salt and pepper, then dot evenly with small pieces of butter (about 1 tablespoon / 15 g total).
7. Place the platter on the oven grate in the hot oven and cook for 6–10 minutes, until the oysters are plump, their edges have just begun to curl, and their liquid runs clear — these are the three doneness signals Farmer implies by 'plump.' The steak beneath will be medium-rare to medium (internal temperature 130–140°F / 54–60°C).
8. Serve immediately on the same platter, spooning any collected juices over the top.
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