Center cut steak is a steak cut from the chuck seven-bone pot roast at the upper shoulder of the cow. Though not the most tender cut of beef, it is an economical choice when cooking steak on a budget. This is a tough meat cut that is best cooked after marinading in your favorite sauces and spices. Grill or broil the steak to achieve the tender, mouthwatering flavors sought from your steak.
Marinate the Steak
Mix marinade ingredients in a bowl. A light marinade includes 1/4 cup soy sauce, 1/4 cup olive oil, 1 tsp. each of garlic powder, salt and lemon-pepper seasoning.
Place steak flat in airtight container.
Saturate the steak with the marinade, making sure it covers the entire steak.
Place in the refrigerator for at least two hours. You can also do this overnight to prepare the steak for either grilling or broiling the next day.
Grilling the Marinated Steak
Heat the left side of the grill on high. While the grill is heating up, bring the marinated steak out of the refrigerator.
Place the steak on the grill over the flames for 90 seconds, searing the outside. Flip the steak with thongs and sear the other side for 90 seconds.
Move the steak to the right side where no flame is.
Close the grill, turning the heat down to medium heat. Allow steak to cook for eight to 10 minutes on each side. Baste every five minutes with marinade.
Check the steak's internal temperature with a meat thermometer.
Broil Marinated Steak
Remove marinating steak from the refrigerator while you preheat the oven broiler.
Heat a skillet on high heat on the stove top.
Drizzle olive oil on the skillet to prevent the meat from sticking.
Sear the meat on each side for 90 seconds to keep juices in the meat.
Baste with marinade before transferring the skillet to the center rack of the oven. Use oven mitts, the skillet will be hot! Cook for five to eight minutes on each side, turning and basting until the meat is done. Check with a meat thermometer.
- Texas Beef Council: Cuts of Beef (PDF Beef Cut Chart)
- The Cook's Thesaurus: Beef Chuck
- "The New York Times Cook Book"; Craig Claiborne; 1990