Spider/Oyster steak

Are you looking forward to trying something delicious? Today, let’s explore the world of oyster steak, also called spider steak. And don’t worry—it’s not actually made from oysters or spiders! This particular cut is a treasure that offers both taste and intrigue. I know stepping out of your comfort zone can be intimidating, but oyster steak promises a burst of flavour.

I have all the information you need on where to get it, how to prepare it, and just for you. Locating steaks can pose a challenge—by “rare, I mean to find, even though that happens to be my preferred level of doneness. Specific cuts are more profitable in today’s industry, while traditional ones remain scarce and familiar, mainly to meat aficionados.

Given the demand for ground beef (who doesn’t love a burger?), smaller and intricate cuts often get overlooked. They’re expensive to handle, so they tend to be ground up for efficiency. However, if you manage to lay your hands on an oyster steak, get ready for an experience.

The resurgence of butchery is evident as more butchers focus on breaking down animals in stores to accommodate customers’ requests for specialized cuts that were previously uncommon. These butchers prioritize flavour and skill over profit, aiming to introduce patrons to meat selections. This trend parallels the popularity of craft beer, which, despite being pricier than mainstream brands like Budweiser, has attracted a following to invest in quality. There’s a time for enjoying the things in life and a time for joy. I appreciate both.

When trying new meat cuts, I like to begin with simple seasonings such as salt to savour the meat’s natural flavour before moving on to more elaborate marinades or spices. I just used salt for this steak, cooked it in butter, and let it sit in foil for a bit. I paired the steak with a sauce made from Dijon mustard and horseradish, my go-to choice. The outcome was outstanding!

What does the term Oyster Steak or Spider Steak refer to?

You might be curious about what an oyster steak is. This lesser-known cut of beef is truly a hidden gem. It’s named for its shape, similar to an oyster shell. In the US, it’s referred to as the Oyster steak; in the UK, it’s sometimes known as the Pope’s Eye. This small, distinct piece of meat has a marbled appearance and is taken from the interior of the hip on the Aitch bone. Each steer provides only two of these cuts. Despite its unusual name, it’s actually quite delicious.

The oyster steak is a relatively small beef, typically weighing 3 to 4 ounces (85 to 113 grams). Despite being smaller than well-known cuts like the T-bone or ribeye, it makes up for it with a flavorful and tender quality.

A small cut can be found on the animal’s back, with identical cuts on both sides. More specifically, these are positioned on the outer part of the H Bone, which is commonly known as the hip bone.

Need help locating Oyster Steak? Discover the Secret Details…

You might not find this cut easily in your grocery store, so a great spot to look for it would be a butcher. Nose-to-tail butchers typically get sides or hinds of beef—there are not many butcher shops nowadays that receive beef in this manner.

Most meat vendors these days typically get beef that has been broken down into cuts, so it’s unlikely they would directly receive oyster steaks from the slaughterhouse. The slaughterhouse would likely use the oyster steak for ground beef instead.

Oyster steak is not as popular as sirloin or ribeye because there are two pieces per cow, making it a rarer and smaller cut. This limited availability makes it more challenging to find since there is no stock.

Moreover, as the art of butchery diminishes, many meat cutters may need to become more familiar with this cut. They may not bother to offer it individually, so this exceptional piece often gets mixed with ground beef, which is regrettable.

Don’t let its rarity deter you; trying oyster steak is truly rewarding. This particular cut boasts tenderness and flavour. Being a known option among steaks, it holds the allure of a gem waiting to be discovered. Should you come across oyster steak at your butcher or meat market, do not hesitate to grab it. Trust me, your taste buds will thank you.

Preparing Oyster Steak

When getting an oyster steak ready, keep in mind that it’s a lean cut of meat, so be careful not to cook it for long. Quickly cook it overheat using a grill, pan, or broiler. As it’s naturally flavorful, a sprinkle of salt and pepper is typically all you need for seasoning.

I enjoy grilling oyster steak and serving it with sauce. The tangy flavour of the sauce perfectly complements the steak’s taste. There are also ways to savour it, such as thinly slicing it for sandwiches and tacos or even incorporating it into a stir-fry dish.

Hey, fellow food lovers! That’s all for now on Oyster Steak. Thanks to its texture and delightful flavour, this particular beef cut is truly something. Whether you’re a chef or a newbie in the kitchen, give oyster steak a try. It might take some time to find, but trust me, it’s absolutely worth the search. You may discover your new favourite beef cut along the way!

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