House steak of blade
Although oyster blade is often stewed, when cut from certain breeds of cattle, it can be served rare. The fat and surrounding membrane is first removed. The sinew is also removed, resulting in two 'pieces' of meat or steak.
Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.
Recipe per piece.
Allergens and dietary requirements
No allergens or dietary requirements.
Ingredients
1
kg
house steakas needed
salt