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Oyster Blade Steak

Oyster Blade Steak – The Ultimate Guide to This Bold, Budget-Friendly Cut

Discover the rich, beefy flavor and versatility of oyster blade steak. This affordable cut from the cow’s shoulder is juicy, tender, and full of character whether seared, grilled, or braised. Learn how to prepare, cook, and serve it perfectly for any meal, from quick weeknight dinners to slow-cooked comfort dishes.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: International
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For Seared Oyster Blade Steak
  • 1–1.5 lbs oyster blade steak, trimmed and brought to room temperature
  • 1 tablespoon olive oil For searing
  • salt and freshly ground black pepper To taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For Braised Oyster Blade Steak
  • 1.5–2 lbs oyster blade steak (whole or large chunks)
  • 1 tablespoon vegetable oil For browning
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, chopped
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • salt and black pepper To taste

Equipment

  • Cast iron skillet
  • Dutch oven
  • Tongs
  • Cutting board
  • Sharp knife

Method
 

  1. Quick Seared Method: Remove steak from the refrigerator and let it sit for 20 minutes. Pat dry with paper towels and trim visible sinew.
  2. Season both sides with salt, pepper, garlic powder, and onion powder. Heat a heavy skillet or grill pan over high heat and add olive oil.
  3. Sear the steak for 2–3 minutes per side until a golden crust forms. Remove from heat and let rest for 5–10 minutes. Slice thinly across the grain and serve immediately.
  4. Braised Oyster Blade Method: Preheat oven to 320°F (160°C). Season and brown the steak in a Dutch oven with vegetable oil, then set aside.
  5. Cook onion, garlic, and carrots until softened. Stir in tomato paste and pour in beef broth. Add thyme, salt, and pepper. Return the beef to the pot, cover, and braise for 2.5–3 hours until tender.
  6. Let rest briefly, then slice or shred the beef and serve with the braising sauce and your favorite sides.

Notes

Marinate the steak for extra tenderness or add spice blends like cumin or smoked paprika for richer flavor. For a global twist, try Asian-style soy and sesame marinades or Latin lime and chili versions. Always slice against the grain to preserve tenderness.