Gather the ingredients. Heat a gas or charcoal grill to high heat. Ideally, the grill should hit 500 F. In a small saucepan, gently melt the butter. Mix the melted butter with the garlic, pepper, and oregano. Reserve in a small bowl. Place the oysters on the half shell right over the hottest part of the grill.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) This authentic recipe for Drago's charbroiled oysters is from the horse's mouth—Tommy Cvitanovich, who owns Drago's Seafood Restaurant with his mother, Klara Cvitanovich, in New Orleans and Metairie, La., and now in Jackson, Miss.
If you love oysters but can’t handle the heat, be sure to check out my keto fried oysters recipe. Broiled oysters with a fiery kick! In a medium size bowl, mix garlic chili paste, olive oil, and salt. Add oysters to the sauce mixture and thoroughly coat. Spread the basil leaves out on an oven-safe dish to create a bed for the oysters to cook on.
Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.