Whether you sous vide, broil, or grill, this marinade is perfect for your oyster steak.
Editors Notes: We have a few oyster steak recipes on Between Carpools, like this Oyster Steak Salad and this Oyster Steak recipe from Zehava Krohn and this Oyster Steak that’s great on the grill from Elky Friedman. Some people feel that Oyster Steak isn’t such a tender piece of meat because it’s leaner than other steaks, but the sous vide really solves that! If you have a sous vide from when it was trending, dig it up and prepare this!
When my nieces suggested I share this recipe with Between Carpools, I thought, “Sure, why not?” But then they also quickly warned me that if I shared it the way I gave it to them, the BCP community might have some strong opinions about it.
You see, I measure my marinade by weight—pouring each ingredient directly onto a scale. It makes a lot more sense to me vs. measuring with measuring spoons! But my nieces insisted that most people wouldn’t find that practical, so the BCP team kindly took the time to convert everything into tablespoons and teaspoons (so you have both versions). That way, you can make it however works best for you.
That said, I’ve still included my original measurements for anyone who, like me, prefers the precision of a scale.
You can prepare a few of them at a time and freeze them raw in the marinade. Then remove from freezer and stick right in the sous vide, adding an extra half hour to the cooking time.
If you’re using the sous-vide method, you can add the Ziploc right to the pot and begin cooking right away.
Now you can forget about it for a while.
Don’t throw out the marinade! It will become your sauce. Add 2-3 tablespoons of barbecue sauce and let it boil for a good 5 minutes so that it’s safe to eat.
When ready to serve, sear your steaks. We used a grill pan to get nice sear marks.
After three hours, it will still be nice and pink in the middle, which is how I like it. (The broiling or quick frying afterwards, to get a nice dark crust, will not change that. You can also finish it on the BBQ if you like.)
Add the sauce and serve! If I serve it fresh (during the week), I cut it into slices and pour the sauce over it when serving.
Want to prepare for Shabbos? Usually, I make it on Thursday and just stick it in the fridge wrapped up. On Friday, before Shabbos I either finish it in a frying pan or in the oven on broil, roasting it on both sides so it gets a nice crust.
On Shabbos I place it in a dish WITH the sauce and place it a little higher up on the hot plate (I don’t want it to overcook). I slice only right before serving. But that said, it reheats really well, even if it changes texture a bit and gets fully brown in the middle.
Sous Vide Oyster Steak
Ingredients
- 1 oyster steak (about 11-12 inches, ¾-1 lb)
Marinade:
- 3 tbsp olive oil (30 grams)
- 1 ½ tbsp soy sauce (35 grams)
- 2 tbsp bbq sauce (25 grams)
- 2 tbsp vinegar (25 grams)
- 2 tsp mustard (any kind, preferably seeded) (15 grams)
- 1 garlic clove, crushed (6 grams)
- ¾ tsp dried rosemary
- ¾ tsp Montreal steak seasoning (or use ½ tsp coarse salt and ¼ tsp black pepper)
- a drop liquid smoke (optional)
For Later:
- 2-3 tbsp bbq sauce (50 grams)
Instructions
- In a resealable bag, place all marinade ingredients. (If you are weighing the ingredients, add a bag onto a digital scale and pour in the ingredients by weight, one by one.) Add the oyster steak and seal.
- Sous Vide Method: Cook steak at 135°F for 3 hours, then finish with a quick sear on the grill or in a pan for a crust. If you are cooking it straight from the freezer, add 30 minutes.
- Grill/Pan Sear/Broiled Method: Leave steaks in the marinade for 1 hour or up to overnight. Grill/broil for 3-4 minutes per side for medium rare.
- Make the sauce: Place the reserved marinade into a small pot. Add the BBQ sauce and bring it to a rolling boil for at least 5 minutes to kill any bacteria.
- Slice steak and serve sauce over meat. The sauce will last well stored in the refrigerator, and also makes an excellent dipping sauce.
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