What goes in the bag
One butcher-packed spider steak, approximately 0.3 pound. The steaks are thin and vary in thickness; each is plain and individually vacuum-sealed.
Prepare & package
Commercially portioned and butcher-packed. Keep each plain spider steak in its individual vacuum bag and freeze.
Store & thaw
Keep frozen in the individual vacuum bag. Thaw in the refrigerator before cooking.
Cook or reheat
Remove the thawed steak from the bag, pat very dry, and season with salt and black pepper. Heat cast iron until very hot and sear quickly on both sides, treating the thin, variably shaped steak like flank steak and adjusting the cooking time to its thickness and desired doneness.
Finish & serve
Rest briefly, then slice thinly across the grain. Especially good with eggs as a breakfast steak.