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.
Table of contents
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 running through the middle.
How To Cook Oyster Blade Steak
Most people see this cut of meat as a tough, 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 three cooking methods: slow cooking, grilling and stir-frying.
You either want to cook low and slow to allow the collagen and connective tissue to breakdown using a smoker or crock pot. If you want to grill/ stir fry you want to tenderize the meat by marinating and slicing it thinly before cooking, then cook it hot and fast.
See my recipe for grilled oyster blade here and my other two recipes below. 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. If your looking to cook the steak on a Pit Boss pellet smoker you can also use this method, I would recommend always reverse searing it as well.
Cooking this piece of meat with a slow cooker allows the collagen and fat to breakdown, this 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:
- 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
- Brown the steak in a hot pan and render the fat.
- 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!
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.
- 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 and use a high smoke point oil, as we will cooking hot and fast.
- Stir fry until meat is browned and medium-rare, this will only take 1-2 minutes, then remove from the heat and set aside, allow steak to rest
- Add vegetables of your choice and stir fry over medium-high heat, then add sauce of your choice, turn off the heat and add the meat back in and stir.
- Serve with rice or noodles
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.
What Is The Difference Between Oyster Blade And Flat Iron Cut?
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.
Fancy some oyster steak now? Treat yourself to this flavorful steak, and you can thank me later.
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
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 recipes with you!
You can read more about me on our About Us page.
Hungry For More?