Meet the Grassfed Spider Steak with Horseradish Aioli — a steak lover's dream you might not know you needed. Also called the Oyster Steak, this craft cut is tender, beautifully marbled, and packed with flavor. It's a hidden gem cut with a web of intramuscular fat that sits inside the hip on the Aitch bone of the cow. Since the cow only has two hips, this is a rare cut with only two per animal.
You'll find this naturally flavorful cut The 1915 Meatery or tucked into your Blissful or Boneless Box. Seared to perfection and served on a creamy horseradish aioli with a sprinkle of fresh chives, this steak is pure magic. Pair it with crispy roasted potatoes or a hearty baked potato, and you’ve got yourself an easy, mouthwatering meal that'll steal the show every time. Let's get into it!
INGREDIENTS
For the Horseradish Aioli –
- 1/2 cup mayonnaise (Kewpie or Dukes is great, or homemade!)
- 1 tbsp prepared horseradish (sometimes found chilled in the seafood section)
- 1 tsp dijon mustard
- 1 tsp fresh lemon juice from half a small lemon
- 1 clove of garlic minced
- 1915 Farm Grill Seasoning
For the Spider Steaks –
- 2-4 1915 Farm Grassfed Spider Steaks (get at The 1915 Meatery, or in our Blissful for Boneless Box) – feel free to use your favorite cut, ribeye or NY strip would be fantastic too.
- Kosher salt & freshly cracked pepper
- 1 tbsp olive oil or high-heat oil
- 1 tbsp clarified butter, ghee, tallow, or avocado oil
- Flaky finishing salt, such as Maldon
- Fresh chives, thinly sliced
INSTRUCTIONS
For the horseradish aioli – add all ingredients in a small bowl, whisk to combine. Taste for seasoning and add a pinch more of salt, pepper, or another squeeze of lemon. Refrigerate until ready to serve.
For the steaks – remove from packaging and pat dry all over. Season liberally on both sides with 1915 Farm Grill Seasoning. Let sit at room temperature for a 45-60 min to allow the seasoning to absorb fully and the steaks to come to room temperature.
Cook the Steaks – if any residual moisture remains on surface of steaks, pat to dry with paper towel and place a medium heavy skillet over high heat. Once heated through, add cooking fat to the pan, and let that heat up. Carefully add the steaks, in batches if needed, depending on the size of your pan (don't crowd the pan, you won't get a good crust).
Cook without moving on the first side of steak until a deep golden crust has formed, then flip. Continue to cook until the steaks have reached about 5 degrees shy of your desired internal temperature (we shoot for medium rare 130-135°F).
Let steaks rest for 10 minutes before slicing in half, then against the grain. Spoon horseradish aioli onto a serving platter, followed by the slices of steak. Garnish with flaky finishing salt and chives. Serve additional aioli on the side in a small bowl. Enjoy!
We hope you liked this recipe! If you’d like to share your creation on Instagram, make sure to tag us @1915_Farm
P.S. If you love our delicious craft steaks – consider subscribing to the Blissful for Boneless box (ships free in TX, reduced in other states). Each box includes our most popular boneless cuts including craft steaks, ground chicken, breasts, boneless thighs, ground beef, and stew meat/beef roast! Perfect for the home cook looking for a little more convenience while not sacrificing the quality and taste 1915 Farm delivers, right to your door!
You can also visit us as The 1915 Meatery in Yorktown, TX to buy craft steaks like this and so much more fresh from the case at our craft butcher shop – see @the_1915_meatery for more info!
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