Oyster steak is a small cut of beef taken from above the backbone on the rump of the cow. It usually weighs only 6 to 8 oz. and is a tender piece of meat. Oyster steak has a high moisture content and does well when cooked using high heat, such as with grilling, broiling or pan searing. Enjoy your oyster steak as is or topped with sauteed onions, mushrooms or steak sauce. Have the steak with a side of salad, vegetables, baked potato or rice for a balanced meal.
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Bring the oyster steak to room temperature for about 30 minutes before cooking and pat it dry with paper towels to remove any excess moisture.
Rub 1 tsp. of olive oil over the entire oyster steak.
Season the steak with salt and pepper to taste, along with any other desired herbs and spices, such as 1/4 tsp. of garlic powder, 1/4 tsp. of onion powder or 1/4 to 1/2 tsp. of steak seasoning.
Preheat the grill to medium heat.
Place the seasoned oyster steak on the grill and cook it for about four minutes.
Turn the steak over using tongs and cook it for another four to five minutes.
Preheat the broiler to 450 degrees Fahrenheit.
Place the oyster steak on a broiler pan or baking sheet.
Put the steak in the broiler and cook it for three to four minutes on each side.
Preheat a cast-iron skillet over medium heat.
Place the seasoned oyster steak in the skillet and cook it for about three minutes.
Turn the steak over with tongs and cook it for another three to four minutes.
Things You'll Need
1 tsp. olive oil
Ground black pepper
Herbs and spices
Broiler pan or baking sheet
Use a meat thermometer to determine when your steak is done: 145 degrees Fahrenheit for medium rare, 160 degrees for medium and 170 degrees for well done.
Let the oyster steak rest for five to 10 minutes before cutting it so the juices redistribute throughout the meat.
Cut the oyster steak into large chunks to make steak kabobs or into strips for stir-fry or fajitas.
Do not use a fork to handle the oyster steak before it is done cooking or the puncture holes from the fork may cause the steak to lose its juices.
Do not leave the steak at room temperature for longer than 60 minutes or bacteria may grow on the surface of the meat.