Fire-roasted Oysters Recipe

Shuck oysters

Rinse oysters under cold water and scrub shells. Using an oyster knife, shuck oysters keeping them level to retain liquid (liquor). Discard top shell and loosen the oyster from the bottom shell. Arrange oysters on a baking sheet or on a bed of coarse salt to keep them steady.

Preheat grill for high heat (or set broiler to high) — you want a hot surface for quick fire-roasting.

In a small bowl, combine softened unsalted butter, minced garlic (3 cloves), chopped parsley, Worcestershire sauce, lemon juice, kosher salt and black pepper. Mix until smooth and homogenous. Taste and adjust seasoning. Transfer the compound butter to a container and refrigerate briefly if it becomes too soft; you will dollop it on the oysters before roasting.

Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-low heat. Add thinly sliced onion and 1 tsp salt, stirring to coat. Cook gently, stirring every few minutes, until onions are deep golden and caramelized — about 25–30 minutes. If onions begin to stick, add a splash of water. During the last 2 minutes, add 2 minced garlic cloves and 1 tsp brown sugar (optional) and cook until fragrant and lightly browned. Remove from heat and set aside to cool slightly.

In a mixing bowl combine shredded pepper jack, 3/4 cup of the grated Parmesan (reserve remainder for finishing), panko breadcrumbs, smoked paprika and dried oregano. Toss to combine. The pepper jack provides melt and spice while Parmesan and panko create a crisp topping.

Preheat the grill to medium-high with a hot fire or set oven broiler to high and position the rack 6–8 inches from the heat source. If using a grill, leave the lid open if possible so the cheese browns quickly without overcooking the oysters.

Place a small spoonful (about 1 tsp) of CARVE steak butter on each shucked oyster. Top each with about 1/2 tsp of the caramelized onion mixture (a little goes a long way), then sprinkle about 1 tbsp of the pepper-jack / Parmesan / panko mixture over each oyster so it forms an even layer. Lightly brush the breadcrumb/cheese topping with a tiny bit of olive oil to help browning (use a pastry brush).

If you have leftover grated Parmesan, lightly dust each assembled oyster with a pinch for an extra savory finish.

Place assembled oysters on the preheated grill grates over indirect heat (or on a rimmed baking sheet under the broiler). For a grill, move oysters to the hottest zone or place a disposable aluminum tray directly on the grates. Roast/broil until the cheese is melted, the topping is bubbling, and the panko is golden brown — about 4–7 minutes depending on heat intensity. Watch closely to avoid burning.

For a smoky finish on a gas grill, briefly direct-flame each oyster for 5–10 seconds using tongs to hold them or carefully close the lid just long enough to brown the tops. Alternatively, use a kitchen torch to char the crust slightly for 1–2 seconds per oyster if desired.

Remove oysters from heat and let rest 1 minute. Sprinkle with remaining grated Parmesan, a light pinch of coarse salt if desired, and freshly ground black pepper to taste. Serve immediately with lemon wedges on the side.

Discard any oysters that did not open or that look off before cooking. Enjoy hot.