What is Oyster Blade Steak? Where it Comes from And How to Cook it

The world is your oyster: you can achieve anything you wish in life, even a well-cooked oyster blade steak!

I know, not the best wordplay, but today I want to bring your attention to this great cut of meat.

Ever heard of it? Not sure how to cook it? No problem, I’m here to the rescue!

Let me take you through the beauty of an oyster blade steak by answering some frequently asked questions. 

Where Does The Oyster Blade Cut Come From?

The oyster blade steak refers to a cut of meat that comes from an animal’s chuck or shoulder blade.

More precisely, it’s located below the shoulder blade, and it presents a tough, long line of connective tissue (gristle) running through the middle. 

Is Oyster Blade Steak Healthy?

Here is a brief overview of its nutritional info: a 100g of oyster blade steak contains about 145 calories, 22g of protein and 8g of fat. It’s also a good source of iron and vitamin B12.

So, my answer to this question is yes: this cut of meat is generally healthy and good for you.  

Suppose you are thinking of a cut of beef that suits your weight loss journey or your healthy lifestyle.

In that case, the oyster steak could be an option for you as long as there’s a balance. Yes, this piece of meat is waistline-friendly thanks to its good levels of protein and fat.

But eating big portions of it and using fatty ingredients when cooking may result in weight gain.  Balance is the key. s

What Is The Difference Between Oyster Blade And Flat Iron? 

The oyster blade steak is also commonly known as flat iron, but don’t let this trick you, as they are not precisely the same.  

The difference is in the way they are cut.

When you cut the meat across its grain, which results in having the gristle line in the middle of the steak, you get an oyster cut.

However, if you cut the meat along the long grain from the top and undersides of the gristle, you have a flat iron cut.


Also, the flat iron cut presents the entire connective tissue and silver skin removed from the oyster blade. This makes the meat lean and tender, with a nice beefy flavor.  

How To Cook Oyster Blade Steak 

Most people see this cut of meat as a tough piece. Well, they are not entirely wrong: it could be tough and chewy, depending on how it’s prepared. 


When it comes to cooking a delicious and well-cooked oyster cut, I recommend two cooking methods: slow cooking and stir-frying. 


But don’t get me wrong, the oyster steak is such a versatile piece of meat: you could also cook it on a grill, in the oven or even pan-fry it.

Slow Cooking  

Cooking this piece of meat with a slow cooker allows the gristle to melt and guarantees its tenderness and incredible flavor.

With this hands-off method and a variety of ingredients, you can make fantastic casseroles and stews.

Here’s one of my favorite stew recipes:

Ingredients

  • 1pd beef oyster blade cut into 1-inch strips
  • ½ tbsp of Worcestershire sauce
  • ½ clove of minced garlic and onion
  • ¼ tbsp black pepper and salt
  • 2 sliced carrots
  • 1 ½ potatoes, diced
  • ¾ cup of beef broth 

Steps

  • Place meat in a slow cooker
  • Stir in your ingredients and stir homogenously 
  • Cover the cooker and allow to cook for 6-8 hours

Note:  For a more interesting flavor, try searing the meat first. A total game changer!

Stir-Frying

For this method, your oyster steak should be cut into strips along the gristle line to make the meat tender. Ensure its thickness and width are uniform.

Steps

  • It’s best to marinate the thin strips because they easily absorb flavor and tenderize the meat quickly. Marinate with a marinade of your choice for about 1-2 hours and drain properly before frying
  • Preheat the wok or heavy-based skillet for about 5-10minutes with any cooking oil
  • Add vegetables of your choice and stir fry over medium-high heat, then add vegetables of your choice
  • Stir fry until meat is browned and medium-rare
  • Allow steak to rest and serve with rice or noodles  

Fancy some oyster steak now? Treat yourself to this flavorful steak, and you can thank me later. 

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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