Oysters with Sriracha

Fold the thick unbleached cream cotton kitchen towel into a thick protective pad, and hold each oyster cupped-side down in the towel to protect your hand. Insert the tip of the 3-inch stainless steel oyster shucking knife into the oyster's natural hinge, twist gently to pop the shell open, then slide the knife along the inside of the top flat shell to sever the adductor muscle. Discard the top flat shell, then run the knife under the oyster meat to release it from the bottom cupped shell, taking care not to spill the clear briny oyster liquor inside. Leave the oyster meat resting in its cupped bottom shell, and repeat for all 12 oysters.

Place the 1-quart brushed stainless steel saucepan on the induction cooktop over low heat. Add 4 tablespoons of unsalted butter to the pan. Use the stainless steel microplane zester to finely grate all 3 garlic cloves directly into the melting butter. Cook for 2 minutes over low heat, stirring occasionally with the matte red silicone spatula, until butter is fully melted and garlic is fragrant and pale golden. Do not let the garlic turn dark brown, as burnt garlic will give the sauce a bitter, unpleasant flavor.

Remove the melted garlic butter from heat, and pour it into the 16oz clear tempered glass mixing bowl. Add 2 tablespoons of sriracha, 1 teaspoon of finely grated lime zest (zested directly into the bowl with the microplane), and 1 tablespoon of fresh squeezed lime juice. Stir thoroughly with the red silicone spatula until the sauce is a uniform bright orange-red color, with no streaks of separate butter or sriracha. Taste and add a tiny pinch of flaky sea salt only if needed—oysters are naturally very briny, so extra salt is rarely required.

Adjust your oven rack to the highest position, 6 inches directly below the broiler element, and preheat the broiler to high (550°F / 290°C). Spread the 2 cups of coarse gray rock salt evenly across the surface of the 13x9 inch rimmed aluminum baking sheet, creating a level, stable bed to hold oyster shells steady and prevent them from tipping and spilling butter during broiling. Arrange the shucked oysters in their cupped shells on top of the rock salt, pressing each shell gently into the salt so it sits perfectly level with no tilting.

Use the 12cm polished stainless steel teaspoon to spoon 1 teaspoon of the sriracha garlic butter mixture over each oyster, making sure to cover the surface of the oyster meat evenly. Do not overfill the shells, as butter will bubble rapidly and can spill over during broiling. After saucing all oysters, sprinkle 1 teaspoon of panko breadcrumbs evenly over the top of each sauced oyster to create a light, crispy crunchy topping.

Carefully slide the baking sheet onto the top oven rack under the preheated broiler. Broil for 3 to 4 minutes, watching closely the entire time, until the butter is bubbling vigorously, the panko breadcrumbs are deep golden brown, and the edges of the oysters are just starting to curl. Do not walk away from the broiler—oysters can burn in as little as 30 seconds once the butter starts bubbling. Use the quilted cream oven mitts to carefully remove the baking sheet from the oven as soon as the crumbs reach a deep golden color.

Carefully transfer the hot broiled oysters from the baking sheet to the large round matte slate serving platter, arranging them in a tight, even circle. Cut one of the zested limes into 4 wedges, and tuck the wedges in the gaps between oysters on the platter. Drizzle a light zigzag of extra sriracha across the top of the oysters, then sprinkle with chopped fresh cilantro and a light pinch of flaky sea salt. Serve immediately while oysters are hot, with extra lime wedges for squeezing over top.