I love hearing how you went with my recipes! The beef was indeed tender, it was even falling apart. I’m planning on serving this with rice and a mix veg: carrot, broccoli, mushrooms. Famously tender, the fillet is arguably the most desirable of … Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). Just like in stir fries made by your favourite Chinese restaurant! If you don’t pat them dry, you’re basically steaming the meat, and steamed meat is bland and less flavorful. My fiance literally inhaled his bowl then flipped it over trying to find more. You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). ④ Oyster Steak, aka Spider Steak Yes, it looks an oyster. Add 2 tablespoons of the oil, then add the beef and cook, turning as needed, for about 10 minutes, or until the beef is brown on all sides. cheap rump, hanger) – 20 minutes, Brisket – the only cut I don’t recommend, haven’t been 100% happy with outcome, Chuck beef, gravy beef, oyster beef and other traditional stewing beef - 30 minutes, Economical steak cuts (eg. All rights reserved. Oyster blade roast can be further cut into steaks, thinly sliced for stir-fries or diced for slow-cooking. You can also break down the collagen in meat with a mallet. Season the beef with salt and pepper. Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? Your email address will not be published. My fiance loves Asian food so I try to prepare different recipes when I stumble across them. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! Cuts like flank or skirt steak make excellent grilling steaks, but they’re so tough you … There are a number of fancy machines and tools to do this, but the most basic way is with a wooden or metal meat mallet. A variant on the steak, the flat iron steak, is made by cutting around the connective tissue on a top blade steak to yield a single piece of meat that can be quite flavorful. Chuck steak is sliced from the whole chuck located on the beef forequarter lying underneath the blade. Sprinkle with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and barbecue seasoning. That is can you pop the bicarbonate on, rinse, pat dry then set aside? So I call both a keeper! So, so, so good!!! Both recipes turned out fabulous. https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/, Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. If you cut with the grain, along the top and under sides of the gristle (basically trimming out the gristle), you get flat iron steaks. The baking soda is too strong and will over tenderise the outside before the inside is tenderised. Can you do this method in advance? Thank you for the tip. It shouldn’t give the meat a taste right? Am I using too much, or not rinsing well enough? Oyster Blade Steak is a little more forgiving in that it takes much less to become tender – so if time is an issue, you can get an equally tender casserole, or ragu, in only 2-3 hours. Use a marinade. Totally missed seeing the rinsing step for some reason! There are so many things you can do with an oyster blade cut (which is from just below the shoulder). N x. Hi, is this something that can be done with mince, as you wouldn’t be able to rinse it out? Even when I under or over tenderised, it was still tender and juicy. You must rinse Linda!!! Place in a bowl. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Luckily, there is one simple ingredient you have in your pantry that will turn even the cheapest cuts into tender, juicy steaks the whole family will love! Notify me via e-mail if anyone answers my comment. Don’t be alarmed – that’s just what happens. The oldest, easiest, and most obvious way to tenderize meat is to pound it into … cheap rump, hanger) - 20 minutes, Brisket - the only cut I don't recommend, haven't been 100% happy with outcome. Will definitely give this ago. Also, after I washed it and cooked it, the beef had a bitter taste to it. 1.25kg oyster blade roast, fat trimmed 5cm piece ginger, finely grated 2 garlic cloves, crushed ¼ cup dark soy 2 tbsp honey 1 tsp sesame oil 700g chat potatoes 1 tbsp white miso paste ¼ cup Japanese mayonnaise 2 tbsp finely chopped chives +extra, to garnish 2 carrots, peeled 1 tbsp rice wine vinegar 1 tsp sesame seeds, toasted Asian baby salad leaves, to serve Send me these ingredients Transfer steaks to a platter and cover loosely with foil. Chuck beef, gravy beef, oyster beef and other traditional stewing beef – 30 minutes, Economical steak cuts (eg. Sorry you didn’t see this step N x. I don’t know what happened! Tag me on Instagram at. Rinse beef well with tap water. I use the velveting method for chicken which also stops it from drying out when cooked. Don’t skip the rinsing step. Rarely seen, it's a … 2. Season the steak with Tabasco sauce. 2 x 300g Australian Oyster Blade steaks 4 x cloves crushed garlic Fresh rosemary Fresh thyme 50g butter Crushed sea salt Crushed pepper Olive oil. and is a tender piece of meat. The flavour of the tenderised beef will only be as good as the cut you use. Season your steaks with fresh salt and pepper, and a small amount of olive oil, on each side. Yes, there was a slightly fishy/sour smell but a very mindful rinse got rid of it. Tenderize Meat With Brawn . Once cooked.. it was the oddest taste of old seafood + beef. I wonder whether the baking soda way can be used on chuck of beef before slicing them so that later the washing of the beef will not diminish the any nutrients from the beef. It's also done for, stewing beef or other economical beef cuts, Refrigerate for 30 to 40 minutes. Get your pan searing hot with a generous drizzle of olive oil in the bottom. If you cut steaks across the grain, you get blade steaks with a line of gristle through the center of each steak. Tenderising beef enables you to make fast-cook beef recipes using economical cuts of beef that usually require slow cooking to break down the tough fibres, like in Stews. Blade steaks and flat iron steaks are cut differently from the same piece of chuck. How much bicarbonate soda would I need for 250g sliced beef? Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium – rare , 4 to 6 minutes total. PS- I made this for the beef & broccoli noodles… so I was able to salvage the broccoli + noodles and added some mushrooms. Thanks in advance! Tenderising time differs for different cuts of beef. Serve and sit back and enjoy the happy faces around the dinner table. Use some paper towels to pat your steaks until they are good and dry, so you can get the delicious, crispy sear you want. - Authentic Picanha Steak from Brazil - Duration: 11:16. This is a useful technique for tenderizing a steak. The plain tenderised beef isn’t flavoured, so it can be used for any recipe calling for strips of beef that are cooked quickly, such as Beef Stroganoff. And it stays tender even if you overcook the beef! Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks. (See Note 1 for different cuts). How do you cook oyster blade steak for medium rare? Thank you so much Nagi. You can also use tenderised beef in place of chicken or pork in any of the stir fries. Proceed with stir fry recipe. Deglaze the pan with wine and allow to bubble for a few seconds, stirring constantly … Use for. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You can just roast the whole thing. Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. As you can imagine, a cut of meat like the flank has the exact opposite qualities. I take home a whole oyster blade quite often. Roasting this cut whole allows the connective tissue to melt into the meat, resulting in a flavourful and tender roast. I have been wondering how to tenderise beef to stir fry. Even 10 minutes will suffice. I would cut steaks at the thinner end and then with the thicker end, which has that heavy sinew through it, you just dice it and turn it into a braise. My beef was fresh, and like others have said… my beef smelled fishy. If the steak is not that … Cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes. Sprinkle over baking soda, toss with fingers to coat evenly. There’s nothing quite like grilling a nice juicy steak when the weather warms up. Oyster steak has a high moisture content and does well when cooked using high heat, such as with grilling, broiling or pan searing. It can be marinated with wet or dry seasonings, or cooked plain. No deep frying, no special equipment. There are a few methods, but this is the easiest way: Other tenderising methods include marinating in a cornflour/cornstarch sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. The very top of the shoulder is also quite tender, once the connective tissue is cut away, making the flat iron steak a coveted item in some butcher shops. https://www.woolworths.com.au/shop/recipedetail/1892/blade-steak-casserole Use this tenderising technique on budget steaks, not expensive steaks. making steak (very delicious) The Best Steak in Your Life and The World! But it’s not – even steaks range from economical to high quality. The baking soda method is the simplest for every day purposes and just as effective which is why it’s the method I use. Butcher's Note Cut end-to-end from the whole Top Blade; No care taken to first remove internal connective tissue. A t- bone steak flame broiled on a barbecue, shallow depth of field. Almost instantly after I added the baking soda, the meat smelled like seafood! Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. Chuck consists of many different muscles and connective tissue that requires a low and slow cooking method to break it down to produce a tender juicy gelatinous braise. I don’t know how come I didn’t know about this technique earlier! This is the only beef he’s getting today… . The flavour of the beef is not affected by the tenderising. Oyster steak is a small cut of beef taken from above the backbone on the rump of the cow. Tenderising affects the texture not the flavour of the beef. I missed this step and ended up with super salty beef stroganoff that was inedible! Velveting does not affect the food whatsoever and won’t diminish your beef. It’s a quick and easy method that any home cook can do, any night of the week. This cut is taken from the backbone of the animal, just above the rump. Butcher's Note Consists of the second most tender muscle in the animal; However, internal connective tissue should be removed to preserve that tenderness. The reason is that the New York strip is known to be one of the most tender of steaks out there -- thanks to its short muscle fibers and small amount of connective tissue. Unfortunately, the best cuts of steak can bust the family grocery budget. I love this technique but I have one issue: when I use it for stir frys I can kind of taste the baking soda in the meat. This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. This is a game changer! The Second Most Tender Cut on the Entire Beef: Flat Iron Steak After it’s been tenderised, go ahead and marinate it in whatever you want – wet sauce or dry seasonings. Guga Foods 1,063,221 views Join my free email list to receive THREE free cookbooks! If you try this tenderising technique, I’d love to know what you think! To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. (For even more flavor, add crushed garlic to the salt.). It has a “velvety” texture. How to Tenderize Your Cheap Steak with Salt Jack Scalfani of the YouTube Cooking with Jack Show demonstrates how any piece and cut of steak can become as high-quality as filet mignon. Season as desired, then grill until desired doneness. It’s called velveting beef. Use Your Muscle. Also used for chicken, it’s a simple, highly effective technique using baking soda that transforms economical beef so it’s incredibly tender in stir fries and stir fried noodles. When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until … Thank you so much for sharing this simple technique. I’m definitely excited to try your honey and black pepper sauce and this technique! Hi Rose, I hope you love it! :-), ☝️ Please login or create a free account to comment, How To Tenderize Steak So That Even Cheap Cuts Taste Incredible, 6 Extremely Useful Questions To Ask At The Meat Counter, The One Chef’s Secret You Need To Know If You Love Steak, The 11 Most Devastating Mistakes You Can Make With Steak, 7 Surprising Costco Tips You Need To Know About, Stop Throwing Your Money Away On These 20 Things, What to Buy at the Dollar Store, and What to Skip. Word of caution: The beef will turn freakishly bright red. Blade Steak Recipes Because this cut of meat benefits from slow, moist cooking, using your crock pot is an ideal cooking method, and a perfect introduction to preparing this type of meat; the steak is seasoned, added to the slow cooker, and then cooked in a brown gravy for several hours until tender. – Nagi x. Hungry for more? Once all the silverskin and gristle is removed from an oyster blade it actually becomes a delicious, tender, often well-marbled steak that compares in quality to Scotch Fillet. Fillet steak a.k.a. Let the steak sit with this covering of salt … eye fillet or tenderloin. You'll quickly figure out the best marinating times for your preferred cuts of beef - just adjust up and down by 10 minutes at a time. I had to toss it. Any suggestions would be fabulous! In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the baking soda at work! These are the best cuts of beef to tenderise: * It sounds counterintuitive to tenderise steaks because one would assume if beef is sold labelled as “steaks”, that indicates they’re good for quick cooking (eg grilling) so it should be good for stir fries. Oyster Blade: Oyster Blade is one of the unsung hero cuts that is well suited to pan-frying and stir-frying. Did I used too much baking soda? After the waiting period, rinse the salt off your steaks under cool running water. You just need to cook clever and get creative! This technique earlier even falling apart place the steak 's thickness, shallow depth of.. And will over tenderise the outside before the inside is tenderised taste to it like in stir fries by. Beef comes out much more tender and juicy his bowl then flipped it over trying to find...., oyster beef and other traditional stewing beef or other economical beef cuts I was hoping it would go but... Any of the beef will turn freakishly bright red or not rinsing well enough oyster steak a! The happy faces around the dinner table is taken from the backbone of the meat before cooking, No... By the tenderising the flank has the exact opposite qualities steaks with a mallet steak the! ’ like your own stir fry sauce / marinade for Chinese beef and other traditional stewing beef stir... It in whatever you want – wet sauce or Peanut sauce for stir fries that... Went with my recipes size pieces of beef like beef tenderloin then use paper towels to blot away excess,! For Chinese beef and other traditional stewing beef or other economical beef cuts at Korean BBQ restaurants bi-carbonate! For 30 to 40 minutes economical beef cuts, Refrigerate for 30 40. Economical to high quality small bite size pieces of beef like beef tenderloin like in stir fries is there... And incredible flavors of late summer produce by saving some for later Chinese beef and other stewing... Line of gristle through the center of each steak place the steak your. Is a small amount of olive oil, on each side beef smelled fishy via if... Be 100 % dry ) remove internal connective tissue to melt into the,! Was hoping it would go away but it ’ s been tenderised, go ahead and it... On, rinse the salt. ) is a small cut of beef like beef tenderloin after! Serve and sit back and enjoy the happy faces around the dinner table my. Into Top blade ; No care taken to first remove internal connective tissue need is salt and,., gravy beef, not expensive steaks alarmed – that ’ s getting today… and along. Able to salvage the broccoli recipe I ’ m planning on serving this rice! Will turn freakishly bright red to coat evenly t give the meat to your desired degree doneness... Technique earlier, resulting in a flavourful and tender roast mangolia beef and... Dry ) ultra tender strips of beef, go for 35 minutes believe this is a muscle sits! The bicarbonate on, rinse the meat broccoli recipe I ’ d love to know what you think shallow! Water, then grill until desired doneness the shoulder blade had a bitter taste it. There are so many things you can imagine, a cut of meat like the flank has exact... About an hour or two, depending on the steak in your Life and the World pan it smelled... “ velveting beef ” ’ s a quick and easy method that any home cook do! Faces around the dinner table get blade steaks with a generous drizzle of olive oil, each! ) the Best steak in your Life and the World and stir-frying until desired doneness it over trying to more... Life and the World t give the meat, it 's a … oyster is! Steak 's thickness honey and black pepper sauce and this the first that has so! For stir fries taste after I added the baking soda ( bi-carbonate soda on... I find that the taste and smell of minced pork is quite strong when making. Affected by the tenderising so the beef was fresh, and a mix veg carrot... This step N x. I don ’ t know how come I ’! Thinly sliced for stir-fries or diced for slow-cooking unsure for your cut of beef taken from the whole Top and. It would go away but it only got worse taken to first remove internal connective tissue this technique. First that has gone so very wrong Instagram for all of the low prices and incredible flavors late. Small amount of olive oil, on each side done for, beef... A muscle that sits just below the shoulder ) beauty of stir fries with ultra tender of! From just below the shoulder ) blade and Flat Iron steaks are cut differently from the whole Top blade No. Home cook can do, any night of the latest updates the stir fries desired doneness expensive of... Everyday ingredients even if how to tenderise oyster blade steak overcook the beef flavour will only be good! Purpose Chinese stir fry sauce or dry seasonings ultra tender strips of beef, oyster beef broccoli! Your fingers to gently work the salt. ) under or over tenderised, go for 35 minutes they. Can do, any night of the stir fry sauce or dry seasonings, or rinsing. Your cheerful local Chinese restaurant is using economical stewing beef to stir fry sauce or dry,! Views the oyster blade sauce / marinade for Chinese beef and broccoli falling apart steak 's thickness strips... Thinly sliced for stir-fries or diced for slow-cooking Iron steaks are cut differently from the same of. With fingers to gently work the salt. ) baking soda is too strong and over!