Oyster Steak [What Is It + How To Cook It]

Are you ready to sink your teeth into something truly unique and delicious? Well, today we’re talking about oyster steak – also known as spider steak. And no, it’s not made from actual oysters or spiders (phew!), but it’s just as delicious and intriguing.

Now, I know some of you might be a little hesitant to try something new and unusual, but let me tell you, oyster steak is a flavour bomb waiting to happen. And lucky for you, I’ve got all the deets on where to find it, how to cook it, and more.

So buckle up and get ready to discover your new favourite cut of beef – because oyster steak is where it’s at.

Read to the end for our Oyster Steak recipe!

What is Oyster Steak, aka Spider Steak?

So, what the heck is oyster steak, you ask? It’s a cut of beef that’s not very well known, but trust me, it’s worth seeking out. It’s named after the oyster shell due to its shape. And the spider steak nickname? That’s thanks to the web-like tissue that runs through the meat. Yeah, it sounds kinda creepy, but I promise it’s delicious.

Oyster steak is a relatively small cut of beef, typically weighing in at around 3 to 4 ounces (85 to 113 grams). It’s not as large as some of the more well-known cuts like a T-bone or a ribeye, but what it lacks in size, it more than makes up for in flavour and tenderness.

This small cut is found on the hind of the animal, with one on each side. More specifically it’s on the exterior of the H Bone, otherwise known as the hip bone.

Can’t Find Oyster Steak? Here’s the Inside Scoop…

This cut might not be readily available at your local supermarket. So, one great place to look is your local butcher shop that specializes in nose-to-tail butchery.

Nose-to-tail butchers receive whole sides or hinds of beef – there aren’t many butcher shops left that receive beef this way. Most butchers these days receive beef that is boned out into sub-primals and therefore they wouldn’t receive oyster steaks from the abattoir. The abattoir would put the oyster steak into trim for ground beef.

Another reason why oyster steak isn’t as widely available as other beef cuts is because there just isn’t many of them.  It’s not as plentiful as other cuts like sirloin or ribeye. Oyster steak is a small cut, and there’s only two oyster steaks per animal. That means there’s not a lot of them to go around, which can make it a bit challenging to find. 

Plus, because the art of butchery is becoming lost, many meat cutters do not know of this cut or can’t be bothered to merchandise it.  This cut is often put into ground beef which is too bad because it’s a great cut.

Don’t let its rarity discourage you, it’s worth the hunt! Oyster steak is incredibly tender and flavourful. And because it’s not as common as other cuts, it’s a bit of a hidden gem that’s just waiting to be discovered.

So if you’re lucky enough to come across oyster steak at your local butcher shop or meat market, don’t hesitate to grab it. Trust me, your taste buds will thank you.

Preparing Oyster Steak

When it comes to preparing oyster steak, there are a few things to keep in mind. Because it’s such a tender cut and thin steak, you don’t want to overcook it. It’s best cooked quickly over high heat, whether that’s on the grill, in a pan, or under the broiler. And because it’s so flavourful on its own, you don’t need to do much to it – a simple seasoning of salt and pepper is often all that’s needed.

One of my favourite ways to enjoy oyster steak is to grill it and serve it with a chimichurri sauce. The bright, tangy flavours of the sauce complement the rich beefy flavour of the steak perfectly. But really, the possibilities are endless – you could slice it thin for sandwiches, tacos, or stir-fry.

Well, my fellow food lovers, that’s everything there is to know about Oyster Steak! From the unique texture to the mouthwatering flavour, oyster steak is a cut of beef that truly stands out from the crowd.

So, whether you’re a seasoned chef or just getting started in the kitchen, I encourage you to give oyster steak a try. It may take a bit of effort to find, but trust me, it’s worth it. And who knows, you may just discover your new favourite cut of beef.

So go ahead, be bold, and embrace your inner foodie! Try our Oyster Steak Recipe with Horseradish Aioli below!