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How to Cook a Boneless Arm Steak

author image Rose Erickson
Rose Erickson has been a professional writer since 2010. She specializes in fitness, parenting, beauty, health, nutrition and saving money, and writes for several online publications including The Krazy Coupon Lady. She is also a novelist and a mother of three.
How to Cook a Boneless Arm Steak
Arm steak cooking in pan in kitchen. Photo Credit Stockbyte/Stockbyte/Getty Images

The boneless arm steak, also referred to as the boneless Swiss steak, is a piece of meat marbled with fat that comes from the shoulder of a cow. Cooking a tough piece of meat such as a boneless arm steak can be a challenge. This is because the texture can often times turn out dry or leathery. However, the proper cooking techniques and temperature can turn a tough steak into a juicy and flavorful one.

Step 1

Marinate your steak for up to 24 hours in the refrigerator before cooking. Do this by adding your steak to a bowl or baggie full of aromatics such as salt water and fresh herbs like sage or thyme to help tenderize a tough cut of arm steak.

Step 2

Pat the steak dry with paper towel when done marinating and allow it to come to room temperature.

Step 3

Sprinkle both sides of your steak with seasonings such as herbs like thyme and rosemary, salt and pepper.

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Step 4

Coat a large, heavy skillet with olive oil or a non-stick cooking spray. Preheat your pan over medium-high heat for about ten minutes or until it is extremely hot, but not smoking.

Step 5

Position your arm steak in the pan after it is very hot. If cooking more than one steak, do not allow any meat to touch.

Step 6

Cook for about three minutes on each side and then reduce the heat to medium and cook for another three minutes on each side.

Step 7

Press the steak with your fingertip to test for doneness. A rare steak will feel soft, a well-done steak will feel firm and a medium steak should feel somewhere in between.

Step 8

Rest your steak on a cutting board for a few minutes to allow the juices to redistribute into the meat and then serve. If desired, cut into kabobs or add to a stew.

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