Have you ever seen beef shoulder steaks on the butcher's counter and wondered how to make this inexpensive cut? if it is cooked improperly, it can be quite hard, as it comes from an area near the animal's neck. The shoulder steak should be cooked long and slowly, for example in a braise in the oven, or quickly under the grill or stir-fried. Choose the technique that best suits your skills as a chef and in no time you will understand why this meat is widely used and is considered truly delicious!
Ingrediants
Braised
- 30 ml of seed or olive oil
- Salt and Pepper To Taste.
- 1-1.5 kg of beef shoulder meat
- 180 ml of liquid
- 5-15 g of aromatic herbs
At the Grill
- Beef shoulder steak
- Salt and Pepper To Taste.
In the pan
- 30 ml of seed, coconut or grapeseed oil
- Salt and Pepper To Taste.
- Flavorings for meat of your choice (optional)
Steps
Method 1 of 4: Braised
Step 1. Preheat the oven and flavor the meat
Turn on the oven and set the temperature to 160 ° C. Pour 30 ml of seed or olive oil into a heavy, large cast iron pot (Dutch oven), heat it over medium heat and sprinkle the meat with salt and pepper.
If the steaks are thin, you can use a large skillet
Step 2. Brown the meat
When the oil is very hot and starts to simmer, add the flavored meat to the pan; it should start to sizzle as soon as it hits the surface. Cook it over medium heat until it is well browned, using kitchen tongs to flip it over and cook both sides. Once golden, remove it from the pan using the tongs and throw away the residual fat.
Wear oven mitts when searing meat, as the hot oil can splash
Step 3. Add a liquid
Pour in about 180 ml of a liquid of your choice to allow the meat to stay moist during cooking and make it even more tender. You can use any of these ingredients:
- Vegetable or beef broth;
- Apple juice or cider
- Cranberry juice
- Tomato juice;
- Mixture of broth and dry wine;
- Waterfall;
- 15ml liquid seasoning, such as barbecue sauce, Dijon mustard, soy sauce, Worcestershire sauce, or a meat sauce (you can dilute them in water).
Step 4. Stir in the dry seasonings
To give even more flavor to the preparation, add the aromatic herbs of your choice; you can use about 5 g of dry product or up to 15 g of fresh herbs. Here are some suggestions:
- Basil;
- Herbs of Provence;
- Mixture of oregano, thyme, basil, rosemary;
- Origan;
- Thyme.
Step 5. Cook the meat in the oven
Cover the pan with its heavy cast iron lid and put everything in the oven. For a 1-1.5 kg cut, calculate 75-105 minutes of cooking. The shoulder meat will be very tender once cooked and ready to serve. If you check the internal temperature, make sure it is 62 ° C for medium rare meat and that it reaches 79 ° C if you love well-cooked braised meat.
To make sure it's tender, stick it with a fork or knife - you shouldn't feel any resistance
Method 2 of 4: At the Grill
Step 1. Turn on the grill and flavor the steak
If the resistances are incorporated in the upper part of the oven, move the shelf up, about 10 cm from the grill; if, on the other hand, the heating elements are placed in a sliding tray at the base of the oven, you do not have to change the height of the shelf. Turn on the grill while seasoning both sides of the meat with salt and pepper.
If you wish, you can use all the flavors you like
Step 2. Cook one side of the steak
Place it on a baking sheet or in a skillet and expose it to the heat of the grill. Cook it for 7-9 minutes, depending on its thickness; if you love medium rare or rare meat, do not exceed 6-7 minutes.
Depending on the type of appliance you have, you can leave the door ajar to check the process
Step 3. Turn it over and cook the other side
To do this, use a pointed fork or a pair of kitchen tongs. Place the steak back under the grill and continue cooking for another 5-8 minutes, depending on the thickness of the meat, checking its core temperature.
If you prefer medium rare, remove it from the grill when it reaches 60 ° C; if you want it to be more cooked, wait until it reaches 70 ° C
Step 4. Let it rest before serving
Transfer it to a cutting board or serving tray and then loosely cover it with aluminum foil. Wait about 5 minutes to allow the muscle fibers to reabsorb the juices and prevent them from escaping from the meat on the first cut.
Meanwhile, the steak should also cool by 2-3 degrees
Method 3 of 4: Pan-fried
Step 1. Turn on the oven and flavor the meat
Preheat the appliance to 200 ° C while sprinkling the steak with any flavor you like; if you love simple things, limit yourself to coarse salt and pepper. Do not be afraid to cover both sides, because in this way it enhances the flavor and facilitates browning; you should be able to see the spices on the surface of the beef shoulder. Here are some further suggestions:
- Cajun;
- Chimichurri;
- Teriyaki sauce;
- Spice mix, if you love a smoky flavor.
Step 2. Heat the pan
Place a thick-bottomed pan (preferably cast iron) on the stove over high heat and add a couple of tablespoons of coconut oil, grapeseed, or seeds. You have to wait for the pan to reach a very high temperature, so that the steak sizzles immediately and begins to brown as soon as it touches the surface.
Coconut, grapeseed and seed oil all have a high smoke point and do not burn as the pan heats up; avoid butter or olive oil, as they tend to burn quickly
Step 3. Brown both sides of the steak
Put it in the greased and very hot pot and cook it for 1-3 minutes. Turn it over carefully and continue the process for another 1-3 minutes; the meat should be browned on both sides while still being raw on the inside. The cooking will finish in the oven.
You can turn it often during this phase to brown and brown it evenly and faster
Step 4. Finish the process in the oven
Place the pan with the seared beef shoulder in the preheated oven and wait 6-8 minutes (or until the meat has reached your preferred doneness). If you check the internal temperature, make sure it reaches 62 ° C for a medium rare steak and 79 ° C for a complete cooking; then transfer it to a serving dish and let it rest for a few minutes before serving.
- This resting phase allows the juices to be distributed evenly in the muscle fibers.
- Make sure you can put the pan in the oven before proceeding and, again, check that it can withstand a temperature of 200 ° C.
Method 4 of 4: Choose and Serve the Beef Shoulder Steak
Step 1. Choose the cut
If you need to cook steaks for several people, opt for smaller, similarly sized steaks. If you can't find them with these characteristics, take one or two pieces to divide into portions; in this way, you will be sure that each cut cooks evenly.
This type of meat is quite irregular because it contains a lot of muscle from the animal's shoulder; choose the one with little fat and that has a constant thickness
Step 2. Store and handle the meat properly
Try to use it while it's still fresh, as soon as you bring it home. If you can't cook it right away, put it in the fridge for up to 2-3 days; if so, take it out of the plastic package and place it in a plate of a different material. Cover it loosely to allow some air to circulate; store it in the refrigerator, in the meat area or on the lowest shelf to prevent juices from dripping onto other foods.
When handling and storing raw meat, it is important to avoid that it comes into contact with or is placed next to the cooked one; try to put it in a separate compartment and use two different cutting boards to process and package it
Step 3. Serve the beef shoulder steak
If you want to prepare a traditional meal, accompany it with potatoes (roasted or mashed) and a salad; if you prefer something different, add a cabbage salad, roasted vegetables, au gratin or stir-fried mushrooms. You can also serve it with any type of sauce (barbecue, pesto, hollandaise, or flavored butter).
