Charbroiled Oysters Recipe

Clean and shuck

Rinse the oysters under cold running water to remove grit. Using an oyster knife and a thick towel or glove, hold each oyster flat-side up. Insert the knife at the hinge, twist to pop, then slide the blade along the top shell to sever the muscle. Remove the top shell, keeping the oyster liquor in the bottom shell. Check for and remove any shell fragments. Arrange oysters on a tray and keep chilled.

Stabilize shells for grilling by placing a bed of crushed ice on a heatproof pan or serving tray so oysters sit level and won't tip while on the grill.

Clarify butter (if not using pre-clarified)

Melt the unsalted butter in a small saucepan over low heat until it separates. Skim foam from the top, then gently pour the clear golden butterfat off, leaving milk solids behind. Measure 8 tbsp clarified butter total.

Combine flavors

In a bowl, whisk together the clarified butter and olive oil until combined. Stir in minced garlic, chopped parsley, chives, oregano/thyme, lemon zest, hot sauce (if using), sea salt and black pepper. Taste and adjust seasoning. The mixture should be loose enough to spoon but flavorful—set aside.

Prepare cheese topping

Place grated Romano in a small bowl. You'll spoon the butter-herb mixture over each oyster and finish with a light dusting of Romano before grilling.

Preheat and oil grill

Preheat a charcoal or gas grill to high (about 500–550°F / 260–290°C). If using gas, turn one burner to high and another to medium for a two-zone setup. Oil the grill grates lightly to prevent sticking.

Arrange the shucked oysters on the grill over indirect heat (on the cooler side) so they sit level. If shells wobble, nestle them into a bed of rock salt, coarse salt, or on the crushed-ice-stabilized tray placed on the grill-safe pan.

Spoon about 1 teaspoon (approx. 1/2 tbsp) of the butter-herb mixture over each oyster, ensuring garlic and herbs are distributed. Top each oyster with roughly 1/2 to 1 teaspoon of grated Romano to create a browned crust.

Close the grill lid and cook for 4–6 minutes, watching closely. The butter mixture should bubble, the garlic will cook through, and the Romano should brown and form a slight crust. Rotate oysters if needed for even browning. For a more pronounced char, briefly place oysters over direct heat for 30–60 seconds at the end, watching carefully to avoid burning.

Remove oysters from the grill with tongs, transfer them to the crushed-ice serving bed to keep them stable and cold under the shells while the hot topping cools slightly.

Garnish each oyster with a small sprinkle of chopped parsley and a crack of black pepper. Serve immediately with lemon wedges on the side for squeezing over the oysters.

Recommended serving: Provide small forks and napkins. Charbroiled oysters are best enjoyed hot — aim to serve within 10 minutes of removing from the grill.