Spider Steak / Bat Steak

Spider Steak

A tender steak from the leg
The spider steak, also called bat steak, is a tender cut that sits above the rump bone in the beef leg. In pork, this cut is called tile meat, which is why it is also commonly referred to as tile meat in beef.

One steak, many names
The beef spider steak is an excellent quick-fry cut and ideal for grilling or pan-frying. Due to its low thickness, it only needs to be cooked briefly at high heat. The steak owes its name to its intense marbling, reminiscent of a spider's web, and its shape, reminiscent of a bat with its wings outstretched.

The muscle from which the steak is derived is used very little, which is why the meat, like fillet, is beautifully dark, short-fibered, and tender. This cut, also known as shredded beef, is truly unique, as there are only two small steaks, each weighing a few hundred grams.

Preparation of spider steak

Spider steak is very easy to prepare. It can be grilled or pan-fried. Because of its low starch content, it only requires short periods of intense direct heat. Before cooking, take the steak out of the refrigerator well in advance and season with salt and pepper.

Preparation on the grill
First, place the spider steak in the hot zone for 2-3 minutes and sear it on all sides. This will create the delicious roasted flavors. Then, place the steak in the indirect zone. Once the steak is cooked to your desired degree, remove it from the grill and let it rest for 2-3 minutes.

Preparation in the pan
Sear the steak on all sides in a hot pan with a little oil. Then place it in the oven preheated to approximately 120°C. Once the steak is cooked to your desired degree, remove it from the oven and let it rest for 2-3 minutes.

Spices
The spider steak should be sliced across the grain and requires little seasoning. A little coarse sea salt and pepper of your choice will suffice.