Bring butter to room temp and cube for easy mixing.

Mix in seasoning, sriracha, and minced chives. Once thoroughly incorporated, mix in gold flakes.

Wrap butter in parchment paper and keep in fridge. Butter can be made in advance. Will stay good for up to 2 weeks.

Light fire pit or set grill to high heat.

Shuck oysters. Toss out any oysters that are already open, they dead.

Crack one quail egg into each oyster. Top each oyster with a pat of the Sriracha Chive Compound Butter.

Place oyster onto the grill and cook until egg is set. 3-5 min. Set aside. Remember, the oysters and quail egg can be eaten completely raw. We’re just warming them up.

Raise heat on grill or fire pit to highest setting. Place unseasoned A5 Wagyu over the fire and cook for 1-2 min per side. A5 usually comes in half inch thin slices and cooks very quickly. Remove from heat and rest.

Slice A5 Wagyu into strips and top each oyster with a slice. Garnish with flake salt and gold flakes. These are best enjoyed while on the balcony of your Malibu mansion overlooking the ocean on a day before setting sail on your mega yacht.