Today, I would like to write about Oyster Blade in the beef area. Oyster Blade is a good beef area to eat often. The meat is soft, easy to cook, and the price is cheaper than other parts. And the reason I like the Oyster Blade is that it has a soft flesh and a very good flavor. So, to enjoy the Oyster Blade's aesthetics, I recommend that you do not use the sauce personally but sprinkle more salt.
Oyster Blade is the flesh near the scapula. The Oyster Blade has tendons in the middle. Because of this, it looks like a fan or a fallen leaves, which is why it is called a 부채살 or 낙엽살 in Korea. Today's meat is an Australian Oyster blade. The marbling is not so much, but the unique flavor to the Oyster blade was good. To be used for steak, it is recommended to have a somewhat thick feeling.
You can just eat it, but if you remove the middle tendon, you can enjoy more soft meat. I personally think that the texture of the Oyster Blade is similar to that of the tenderloin, so I try to give the impression of the tenderloin as much as possible when cooking the Oyster Blade.
After cutting in half, remove the tendons with a knife. And please do not throw away the flesh attached to the tendons and tendons and freeze them. You can get a good flavor and taste when you use a tendon to cook a deep flavor such as soup.
You can easily remove tendons by pulling slightly while cutting. Remove the tendons and the meat will be bisected. I think that it is the best form to bake a frying pan in which a cross section becomes a square shape. Personally, I like to eat rarely. Depending on your taste, cook 4 sides evenly and prevent the juice from escaping. If you cooked right, you will have a soft and moist feel.
If you turn around on the four sides when you are cooking, you should finish cooking earlier than usual. Because the temperature is transmitted on four sides, it will bake more than you expected. I tried to finish with oyster sauce 30 seconds before the end today.
The best thing to add proper salinity - Sprinkle salt and wait 1 hour// Sprinkle oyster sauce 20 to 30 seconds before the end.
When the dish is finished, place the meat on the net as shown in the picture and put a pause for 1-2 minutes. If you put it on a plate, the surface of the meat becomes damp and it interferes with the texture.
You can vacuum-pack the meat that has been trimmed and store it in a refrigerator / kimchi refrigerator.
Thank you for reading the long article !! ~