• Spider Steak
  • Spider Steak

Spider Steak

In stock

£6.50

2 x 130g steaks in each pack (approx.)

Select pack quantity

We currently have 8 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

The Spider steak (Australia) or Oyster steak (America) or Pope's Eye (UK) or Araignée (France) is a small and flavourful steak located in the inner part of the aitch or hip bone. Confusingly, Pope's Eye is used to name different cuts in different British regions, hence our preferred name Spider steak. Responsible for the pelvic diaphragm movement, it is a continuation of the rump and has an intricate web of intramuscular fat.

Because a cow only has two hips, there are only two Spider steaks per beast, making this diminutive steak highly-prized. Expert butchery techniques are required to cut the Spider steak from the bone and keep it fully intact.

Val Warner says:
Whether the intramuscular fat imitates the web or a spider itself is not clear, while either connotation does. Looking perhaps tricky to cook, it couldn’t be easier and is in fact one of the best of the lesser or ‘secondary’ steaks. With a slow sear, but one ensuring colour and cooked  from medium-rare to medium would see it at its best; 54-55°C. Deeply flavoursome it is surprisingly tender and with wonderful luscious weeping fat and juiciness from each bite. I’d suggest it would also work well in a short braise with white wine and chanterelles or with bacon, shallots and red wine.

Anchoïade melted over it or perhaps a citrus, mustard and fresh tarragon butter would make for more than suitable finishes.

Seared with oregano, cumin and pepper over charcoal, then sliced and it would make great tacos with fried brown cheese and a green or ancho and charred tomato salsa.

Served straight up with a simple green salad, French fries and Dijon mustard would more than do full justice to a simply seasoned Spider steak. So so delicious. 

Ingredients

Grass-fed, heritage breed beef, dry-aged on the bone for >28 days

Cooking advice

  1. Take Spider steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steaks and season generously with coarse sea salt & cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the Spiders to the dry pan resisting the urge to move them and turn after 2 minutes
  5. Once other side has cooked for 2 minutes, a rich golden crust should have formed. Turn every 30 seconds or so for a total cooking time of approx. 4-6 minutes
  6. Remove from pan and rest for 6 minutes
  7. Slice across the grain and serve

*Select an oil with a high smoking point and neutral flavour

Customer reviews