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Beef oyster blade steak grilled to perfection with a rich, tender texture

How to Cook the Perfect Beef Oyster Blade

This tender and flavorful beef oyster blade is a budget-friendly cut that rivals expensive steaks. Whether seared, grilled, or braised, it delivers a rich, beefy taste and juicy texture. Learn how to prepare, cook, and serve this versatile cut for perfect results every time.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 5 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For Seared Steak
  • 1–1.5 lbs beef oyster blade steak (whole or cut into portions) Trim excess sinew if desired
  • 1 tablespoon olive oil Used for searing
  • salt and freshly ground black pepper To taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For Braised Version
  • 1.5–2 lbs beef oyster blade (whole or sliced) Ideal for slow cooking
  • 1 tablespoon vegetable oil For browning
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, peeled and crushed
  • 2 carrots, peeled and chopped
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • additional salt and pepper To taste

Equipment

  • Cast iron skillet or Dutch oven
  • Tongs
  • Cutting board
  • Sharp knife
  • Mixing bowl

Method
 

  1. Quick Pan-Sear Method: Let the steak sit at room temperature for 20 minutes. Pat dry with paper towels and season both sides with salt, pepper, garlic powder, and onion powder.
  2. Heat a heavy skillet over high heat. Add olive oil and sear the steak for 2–3 minutes per side until browned and cooked to your preference. For medium-rare, aim for 130°F (54°C).
  3. Remove from the pan and let rest for 5 minutes. Slice thinly against the grain before serving.
  4. Braised Oyster Blade (Low & Slow): Preheat oven to 160°C (320°F). Heat oil in a Dutch oven and brown the beef on all sides. Remove and set aside.
  5. Add onion, garlic, and carrots to the pot. Sauté until softened. Stir in tomato paste, beef stock, thyme, salt, and pepper. Return beef to the pot, cover, and cook in the oven for 2.5–3 hours or until tender.
  6. Let it rest before serving. Spoon over the braising sauce and serve with mashed potatoes, rice, or roasted vegetables.

Notes

To enhance tenderness, marinate the beef with lemon juice or vinegar for 30 minutes before cooking. For an Asian twist, use soy sauce, ginger, and sesame oil. Always slice against the grain for the best texture. Works great in tacos, salads, or sandwiches.