Oyster Steak

Oyster Steak

Oyster steak is also known as Spider steak or Arañita. It’s a small tender delicacy best grilled hot and fast.


The oyster steak has gotten its name as the outline resembles an oyster. Sometimes it is referred to as a Spider steak, due to the fat striations on one side resembles a spider web. In Spanish speaking countries it is called Arañita (spider). It is attached to the Pelvis on a cow, and there are only two oyster steaks per cow. It’s a very tender cut, so make sure you don’t overcook it. If you’ve ever cooked a skirt steak/entraña then this is similar.

Servings 1
Prep Time 5 minutes
Cook Time 5 minutes
Start the grill 30 minutes


  • 1 oyster steak (7-9 oz)


  • Trim any fat or membranes off the top side of the oyster steak.
  • Light the grill and prepare it for direct heat. See if you can get the grill grates close to the glowing embers for higher heat.
  • When you have a nice bed of glowing embers it's time to start grilling. Grill the steak on both sides until it has a nice color. Make sure you use a thermometer, as it is very important not to overcook this cut. It will be tough and chewy if you do. Target temp is 54-56° C (129-133° F).
  • Cut it against the grain, and serve with a chimichurri.

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