Oyster Steak

1 Steak per package. ($20 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 bes