How To Make Oyster Blade Steak Tender
Douse the steak with worcestershire sauce so that it is soaked.
How to make oyster blade steak tender. Oyster blade steak is a little more forgiving in that it takes much less to become tender so if time is an issue you can get an equally tender casserole or ragu in only 2 3 hours. And is a tender piece of meat. Transfer steaks to a platter and cover loosely with foil.
When the oil has heated up about 3 minutes add the steak and sear 2 3 minutes on. Remove and discard bones from meat and cut steak into large pieces. Heat 2 tablespoons of oil in a deep skillet to medium high if you wish to cook stove top.
Heat a frypan over medium heat. Oyster steak is a small cut of beef taken from above the backbone on the rump of the cow. Instructions if the blade steak is fairly thick pound it with a meat mallet on both sides.
Add the onion and garlic to the same pan with the remaining oil and brown the onion for roughly 10 minutes to caramalise. Oyster steak has a high moisture content and does well when cooked using high heat such as with grilling broiling or pan searing. Then remove and put aside.
Season the steak with salt and pepper to taste and add any of your favorite seasoning. Once all the silverskin and gristle is removed from an oyster blade it actually becomes a delicious tender often well marbled steak that compares in quality to scotch fillet. Sprinkle with a little lime juice and season lightly with just a portion of the garlic salt salt black pepper and barbecue seasoning.
If the steak is not that thick just. In a fry pan add two tablespoons of oil and cook the steak on each side on moderate heat for roughly 5 minutes to brown it. Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking then cook steaks turning over once until meat is just medium rare 4 to 6 minutes total.