Method

• 1.
  Heat the tablespoon of oil in a small pan over medium heat, then cook the eschalots, stirring, for 2 minutes or until soft. Stir in the vinegar, Worcestershire sauce, butter and Tabasco. Set aside.

• 2.
  Brush the steaks with oil and season well. Heat a large non-stick frypan over medium-high heat and cook the steaks for 3 minutes each side for medium-rare, or until done to your liking. Transfer to a warm plate, cover and leave to rest for 5 minutes.
• 3.
  While the steak is resting, preheat the grill to high. Arrange the oysters on scrunched foil (so they don't spill) on the grill tray, and top each with some of the sauce (reserving any remaining sauce to serve). Scatter with bacon and grill for 4-5 minutes until the bacon is crisp.
• 4.
  To serve, place steaks on plates.
• 5.
  Slip 2 oysters, with their sauce and bacon, out of their shells onto each steak. Place an oyster in its shell on each plate. Drizzle steak with any remaining sauce and garnish with chives. Serve with salad if desired.