House steak (served rare)

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.

House steak (served rare)

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house steak




Preparation method

  • Rub the meat with salt.
  • Briefly grill the 'steak' on both sides on a high heat.
  • Leave to rest for a short while and then cut into slices.

Serving suggestions

  • Delicious with Béarnaise sauce, thick chips, and salad.
  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.

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