Oyster Steak - Dry Aged 21 Days

1 Steak per package. ($33 lb)

The petite and rare Oyster steak. Tender, flavorful and packs a meaty punch. Only two are produced per cow.

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.

USDA inspected. Frozen and vacuum sealed. Ethically raised without the use of synthetic chemicals, hormones, or antibiotics.

Steak Tips:
• DEFROST your meat properly – overnight in the fridge is best, or under cold running water for 30 min. if you must.
• DRY your meat completely and bring to ROOM TEMP before cooking. Season GENEROUSLY with course Kosher salt; Fresh cracked black pepper to taste. Ensure the oiled pan is hot enough, the steak should sizzle aggressively when placed in. Finish on stove top or in oven.
• Our steak is best enjoyed MEDIUM (140°F) to MEDIUM-RARE (130°F). Beef continues to cook 5 – 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source “early”.
• Remove from the pan and REST your meat for at least 5 minutes. Serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely.