Oyster Steak

By Kosher Guru / January 12, 2019

I love a really good steak. There are so many different variations of meat it gets confusing in the meat aisle. I’m a big rib steak fan but lately I’ve been turned on to other cuts. I learned the hard way that if you want steak you can actually chew it has to be good quality. I rely on American meat for that quality, and usually meat from Alle Processing /Meal Mart never lets me down. A good piece of meat should need nothing but salt and pepper to make it delicious. I want my steak to taste like steak and not the sauce it’s coated in. My favorite piece of meat right now to cook at home is the oyster/mush cut. This is such a tender piece of meat that just melts in your mouth. I use a cast iron skillet to sear it and then finish it in the oven. It’s super simple but oh so good. As I say a lot, food doesn’t need to be complicated to be delicious. Make this for guests and I promise you the rave reviews won’t stop and all it takes is just a few minutes.

Ingredients

  • 2 Meal Mart American oyster/mush steak
  • Salt
  • Pepper
  • 1-2 tbsp avocado or olive oil (or any other oil with a high smoke point)
  • Meat thermometer or oven probe

Directions

  • Take your steak out of the fridge in order for it to come to room temperature about an hour before cooking.
  • Preheat oven to 350 degrees.
  • Place cast iron skillet on the stove on high heat and add oil to the pan.
  • Liberally sprinkle salt and pepper on both sides of your steaks.
  • Make sure the pan is screaming hot before placing you steaks in the pan.
  • Using tongs lower your meat into the pan so you hear a sizzle.
  • Allow your meat to develop a crust (should take about 1-2 minutes on each side).
  • Flip your steaks to sear the other side making sure you get a nice golden crust.
  • Once your steak has a nice crust finish it in the oven until the meat comes to a temperature of 135 for rare or 140 for medium rare should take 5-10 minutes (you need a meat thermometer or set the oven probe to appropriate temperature).
  • Allow the meat to rest about 10 minutes to redistribute the juices before cutting into.

Enjoy!

About the author

Kosher Guru

Gabriel Boxer of Kosher Guru media & marketing is also a leading kosher food & restaurant consultant all about bringing anything and everything kosher to the masses, follow on Instagram, Facebook & Twitter, subscribe to his YouTube channel and on his blog at www.thekosherguru.com. Hosting the only kosher foodie radio show "The Nosh" with Kosher Guru airs every Thursday evening at 9:00P.M. on station 620AM.

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