Oyester Blade Steak in Gravy

2015-02-01
  • Servings : 2 to 4
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

Ingredients

4 Oyester blade steaks weighing roughly 150g each

200g onions sliced thinly

8 cloves of garlic peeled and halved

1 dessertspoon tomato paste

2 dessertspoons Worcester sauce

1 level teaspoon salt

1/2 teaspoon cracked pepper

1 1/2  cup beef stock

4 tablespoons oil

Method

In a fry pan add two tablespoons of oil and cook the steak on each side on moderate heat for roughly 5 minutes to brown it. Then remove and put aside. Add the onion and garlic to the same pan with the remaining oil and brown the onion for roughly 10 minutes to caramalise. Now add the paste, sauce, stock and season them with salt & pepper. Bring to boil then return the meat back to the pan together with any remaining juices. Bring to boil again then simmer and cook with the cover on till tender;  roughly 40 to 50 minutes. When ready there should be plenty of liquid gravy to serve 4.  You may add cornflour mix with little water to the pan juices to thicken the gravy but it is not necessary if you like lots of gravy like I do. Serve the steak stacked on top of mashed potatoes and pour the cooked gravy with onions and all on top of it. Steak can also be served with some salad as desired, if so, then serve 2 pieces of steak per meal.

Variations and My Story

Oyster blade steak takes a little longer to cook over porterhouse and other best cuts of steak so, the blade is a great piece of steak for slow cooking, curries and casseroles as well as BBQ if you desire. My steak cooked this way was simply melt in the mouth and soft to bite which is to my students’ liking and the gravy was simply delicious and plenty of it. I served mine with loads of mashed potatoes  so we only needed one steak per person but if you wish to serve it with some salad then I feel it would be best to serve 2 steaks per person so you can decide per taste.

See various pictures of Porterhouse steak as well as pictures for this recipe. If using porterhouse steak then depending on the thickness cook it for a minute an half on each side in some oil turning it over only once, this will be a medium well steak, cook longer for a well-done steak. Usually it is best to rest the steak for the same quantity of time or at least half of the cooking time before serving it and any juices that flow out from the steak during resting should be added back into gravy to enhance the flavour further. For this particular recipe, cook the steak as described in the ingredients.

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