I love a really good steak. There are so many different variations of meat it gets confusing in the meat aisle. I’m a big rib steak fan but lately I’ve been turned on to other cuts. I learned the hard way that if you want steak you can actually chew it has to be good quality. I rely on American meat for that quality, and usually meat from Alle Processing/Meal Mart never lets me down. A good piece of meat should need nothing but salt and pepper to make it delicious. I want my steak to taste like steak and not the sauce it’s coated in. My favorite piece of meat right now to cook at home is the oyster/mush cut. This is such a tender piece of meat that just melts in your mouth. I use a cast iron skillet to sear it and then finish it in the oven. It’s super simple but oh so good. As I say a lot, food doesn’t need to be complicated to be delicious. Make this for guests and I promise you the rave reviews won’t stop and all it takes is just a few minutes.
- 2 Meal Mart American oyster/mush steak
- 1-2 tbsp avocado or olive oil (or any other oil with a high smoke point)
- Meat thermometer or oven probe
- Take your steak out of the fridge in order for it to come to room temperature about an hour before cooking.
- Preheat oven to 350 degrees.
- Place cast iron skillet on the stove on high heat and add oil to the pan.
- Liberally sprinkle salt and pepper on both sides of your steaks.
- Make sure the pan is screaming hot before placing you steaks in the pan.
- Using tongs lower your meat into the pan so you hear a sizzle.
- Allow your meat to develop a crust (should take about 1-2 minutes on each side).
- Flip your steaks to sear the other side making sure you get a nice golden crust.
- Once your steak has a nice crust finish it in the oven until the meat comes to a temperature of 135 for rare or 140 for medium rare should take 5-10 minutes (you need a meat thermometer or set the oven probe to appropriate temperature).
- Allow the meat to rest about 10 minutes to redistribute the juices before cutting into.