Juicy Shoulder Steak Recipe: Your Guide to Steak Perfection
Juicy Shoulder Steak Recipe
1–2 shoulder steaks (approximately 1 inch thick)
2 tbsp olive oil (or any oil you make a decision upon)
three garlic cloves (minced)
Fresh rosemary or thyme (a few sprigs)
1 tsp paprika
1 tsp black pepper
1 teaspoon salt
½ tsp chili flakes (non-obligatory, for some warmth)
1 teaspoon butter
Juice of 1/2 a lemon
Let’s Cook
Juicy Shoulder Steak Recipe Prep the Steak
Take the steak out of the fridge at least half an hour before cooking. This allows it to prepare dinner lightly.
Pat it dry with a paper towel and rub with olive oil.
Mix the salt, pepper, paprika, and chili flakes in a bowl, then rub this spice combo everywhere on the steak.
Sear It to Perfection
Heat a skillet or solid iron pan over medium-high heat until it’s smoking hot.
Add a dash of olive oil and lay the steak in the pan. Don’t circulate it for about 3–4 minutes—allow it to increase that golden crust.
Flip & Add Flavor
Flip the steak and decrease the heat barely.
Toss in the minced garlic, butter, and rosemary or thyme. As the butter melts, spoon it over the steak for a further layer of taste.
Finish It Off
Cook the steak for any other 3–4 minutes, relying on your chosen doneness. Use a meat thermometer if you have one (100°F for unusual, 130°F for medium-rare, and so forth).
Squeeze some sparkling lemon juice over the steak over the last minute of cooking.
Rest & Serve
Remove the steak from the pan and permit it to rest for five to ten minutes. This step is prime to keeping it juicy.
Slice it towards the grain and serve it collectively together with your preferred facets—mashed potatoes, a crisp salad, or maybe a hearty loaf of bread.
Tips for Tender Shoulder Steak
Marinate, Marinate, Marinate: If you’ve got time, marinate your steak in a marinade in something acidic like vinegar or lemon juice with olive oil and spices. This lets in breaking down the fibers and tenderizing the beef.
Go Low & Slow: If you don’t need to sear, shoulder steak is remarkable for sluggish cooking or braising.
Don’t Overcook: This cut can get difficult if overdone. Medium-uncommon to medium is the sweet spot.
FAQs
A: The best way to tenderize a shoulder steak is to marinate it in an acidic liquid, such as vinegar or citrus juice, for a few hours before cooking. You can also use a meat mallet to pound the steak, which will break down the muscle fibers and make it more tender.
