Oysters Rockefeller in the Dome

There’s something special about taking a classic like Oysters Rockefeller and cooking it over live fire. The Gozney Dome gives these oysters intense heat, a touch of char, and that unmistakable flame-kissed flavor. We kept the Rockefeller mix traditional, but finished it with our A.P. Seasoning to add balance and depth without overpowering the oysters.

Ingredients

• Fresh oysters, shucked (keep them on the half shell)

• Kosher salt (enough to create a bed in the pan)

For the Rockefeller mixture:

• 4 tbsp butter, softened

• 1/2 cup finely chopped spinach (or a mix of spinach and parsley)

• 2 tbsp finely minced shallot

• 1 clove garlic, minced

• 2 tbsp grated Parmesan

• 2 tbsp breadcrumbs

• 1 tsp Ranch & Rifle A.P. Seasoning

• Optional: a splash of Pernod or anise liqueur for tradition

Prep the Gozney Dome

Preheat your Gozney Dome at high heat for at least 20 minutes, allowing the stone and interior to fully heat. You’re looking for aggressive heat that will get the oysters bubbling fast and create light char on top.

Build the Pan

Place a Lodge cast iron skillet inside the Dome for a few minutes to preheat. Carefully remove it and pour in a thick layer of kosher salt. This salt bed keeps the oysters level and prevents tipping as they cook.

Nestle the shucked oysters into the salt, shell side down.

Make the Rockefeller Topping

In a bowl, mix the softened butter, chopped greens, shallot, garlic, Parmesan, breadcrumbs, and A.P. Seasoning until fully combined. If using Pernod, add just a small splash and mix again.

Spoon a generous amount of the mixture onto each oyster.

Cook the Oysters

Place the skillet back into the Gozney Dome. Cook until the oysters are bubbling, the topping is sizzling, and the edges begin to char, usually 3–5 minutes depending on heat.

Keep an eye on them—this happens fast in the Dome.

Serve

Carefully remove the pan from the oven and let the oysters cool slightly before serving. Enjoy them hot, straight from the shell, with crusty bread or simply on their own.

Notes from the Fire

• The salt bed can be reused once cooled and dried.

• A.P. Seasoning brings balance to the butter and greens without masking the oyster’s natural brininess.

• These are best eaten immediately while hot and bubbling.

Classic, rich, and just a little smoky—this is Oysters Rockefeller the live-fire way.