The oyster steak has gotten its name as the outline resembles an oyster. Sometimes it is referred to as a Spider steak, due to the fat striations on one side resembles a spider web. In Spanish speaking countries it is called Arañita (spider). It is attached to the Pelvis on a cow, and there are only two oyster steaks per cow. It’s a very tender cut, so make sure you don’t overcook it. If you’ve ever cooked a skirt steak/entraña then this is similar.
It's a small steak, only 7-9 oz, so I consider this a Pitmasters' snack :-) But the flavor is awesome. Beef at its best.
Here's what it looks like (raw)
Here's my Parrilla, using charcoal from ash wood today (since it's such a fast cook). When using real wood it takes an hour to produce embers, and it wasn't worth it for a small steak like this.
The meat hits the grill, plenty hot
Here's an action shot during this 5 minute grill
And here's the oyster steak after grilling and resting. I took it to 56° C (133° F), but that's as high as I would ever go. 54° C (129° F) is better.
Anywho, if you haven't tried it you really need to. At least if you call yourself a beef lover This is some dang tasty stuff. I served this with a bowl of chimichurri, just dunked the meat in there and ate it all by the grill.
Hank, over 'n out!
It's a small steak, only 7-9 oz, so I consider this a Pitmasters' snack :-) But the flavor is awesome. Beef at its best.
Here's what it looks like (raw)
Here's my Parrilla, using charcoal from ash wood today (since it's such a fast cook). When using real wood it takes an hour to produce embers, and it wasn't worth it for a small steak like this.
The meat hits the grill, plenty hot
Here's an action shot during this 5 minute grill
And here's the oyster steak after grilling and resting. I took it to 56° C (133° F), but that's as high as I would ever go. 54° C (129° F) is better.
Anywho, if you haven't tried it you really need to. At least if you call yourself a beef lover This is some dang tasty stuff. I served this with a bowl of chimichurri, just dunked the meat in there and ate it all by the grill.
Hank, over 'n out!
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