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.
Thank you for the weights!!! I love baking with my scale !! I wish more recipes would have measurements in grams! It’s so much quicker and less dishes to wash!!
Are you allowed to warm it up on shabbos in the sauce? I thought only dry foods are allowed to be warmed up…
I place it before Shabbos, and there’s no issue with that, just like there’s no issue with putting your soup on the hot plate. That said, the sauce doesn’t need to be hot, although I prefer it that way. If you want it for Shabbos day, you can warm the meat slightly by placing it on top of something and serve it with room temperature sauce.
how did you know that I was looking for the perfect oyster steak recipe? so excited! thanks for reading my mind once again bcp!
Does the meat stay in the marinade while cooking in the sous vide? And do you need to set aside some of the marinade before cooking it to make the sauce, or do you simply pour the marinade from the bag into the pot after the meat has cooked?
Also, do you need a clip for the bag when cooking sous vide or do you just place in the water?
The meat stays in the marinade as it sous vide. I don’t think it makes much of a difference overall either way, though. I pour the sauce into a saucepot from the bag after the sous vide step is done. You don’t have to have a clip, but I find that the bag can move around, pop up, or do other things that impede the cooking, so clipping the bag to the pot helps. I use a laundry clip or anything else I have around.
TY! I bought a sous vide just for this recipe since it looked so good:)
I don’t comment often, but I 100% agree on using scale for baking or when I double recipes etc. . Not only it’s more precise but also it’s less clean up. I weight everything directly in the bowl
I made this for shabbos and it was delicious! I sous vide it at 130 for 3 hours so it would still be a little pink in middle, then finished it on a very hot grill pan for a few seconds per side to get some color on the outside. I grilled it close to shabbos and left it on the side, and warmed up the sauce on the hot plate. it was a huge hit and very doable for people like me who are intimidated by meat:)