How to cook Oyster Blade ใบพาย

Best for: Pan-sear, charcoal grill (as flat iron)Recommended doneness: medium-rare

Very tender with a springy line of connective tissue through the middle.

Steps

If you have a whole oyster blade, cut out the gristle seam in the middle to get two flat iron steaks.
Salt and pat dry.
High heat, 2–3 minutes per side (2 cm thick).
Pull at 50–52°C.
Rest 5 minutes; slice across the grain.

Tip: A secondary cut nearly as tender as tenderloin, with more beef flavour and a friendlier price. Just remember to remove the centre gristle.