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Tender and juicy steaks perfect for the holidays and all your special occasions.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
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4 oyster steaks, 10–14 ounces each
3 large onions, sliced thickly in rings
6 cloves garlic, cracked open
kosher salt
freshly ground Gefen Pepper
16 ounces Gefen Maple Syrup, divided
1 cup bourbon (Old Williamsburg or Wild Turkey)
Preheat oven to 350 degrees Fahrenheit.
Place onion slices and garlic in a roasting pan. Place oyster steaks on top. Season well with kosher salt and pepper. Drizzle with one-fourth of the maple syrup.
Place remaining maple syrup, bourbon, half a teaspoon kosher salt and half a teaspoon ground pepper in a heavy saucepan. Bring to a boil and continue to cook until it is reduced to a sticky glaze. Stir occasionally so it does not burn.
Roast steaks, covered, for one hour. Carefully remove from oven. Pour off most of the liquid accumulated in the pan.
Pour half the glaze over the steaks and return to the oven. Continue roasting, uncovered, for 20 minutes or until a nice crust has formed.
Remove from oven and let the steaks rest for five minutes.
Slice across the grain and drizzle remaining glaze on the meat.
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What is an oyster steak?
This was delicious. We did this for Father’s Day. Ate all the onions and I added a package of fresh shiitake mushrooms. This needs much more detailed instructions on the maple bourbon sauce. It took way longer than I expected, also it seems like it thickened a lot after I turned it off.
Can you freeze this? If yes would you freeze before you bake uncovered and slice or after?