The Best Ways to Cook a 7-Bone Steak

Red Dutch oven
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According to the U.S. Department of Agriculture, Americans eat an average of about 56 pounds of beef each year. In terms of preparation, there are four primary cuts of beef, each of which indicate the best method of cooking: chuck, loin, rib and round. A 7-bone steak is another name for a center cut chuck roast or pot roast, which is taken from the chuck or shoulder region of the cow. Although this is a well-muscled area, there is also a lot of gristle. Like other shoulder cuts, a 7-bone chuck steak is best cooked with moist heat to produce tender, flavorful meat.



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Chuck 7-bone steak is so-named because the cut features a bone that is shaped like the number seven. This cut is typically thinner than other shoulder cuts of beef, which means it requires less braising liquid and takes less time to cook. Moist heat is the best way to cook 7-bone steak because the cut contains a significant amount of connective tissue, which can make the meat tough if cooked using dry heat.

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Dutch Oven Method

You can cook a 7-bone steak using moist heat by braising the meat in liquid on the stovetop in a Dutch oven or a large heavy-bottomed pan. The meat should not be covered entirely in liquid, but there should be enough liquid in the pot to generate steam and to allow you to periodically baste the meat. The meat and braising liquid are first brought to a boil and then the heat is reduced and the pot covered. Depending on the size of the steak, the meat is cooked on simmer for 40 to 60 minutes, or until it reaches an internal temperature of 160 degrees F.


Slow Cooker Method

Using a slow cooker, or crockpot, to cook a 7-bone steak is convenient since the appliance does all the work for you. As the name implies, the food is cooked slowly at a low temperature. To cook a 7-bone steak in a slow cooker, set the heat setting to low and let the meat cook for six hours, or until it registers 160 degrees F with a meat thermometer.


Seasonings can be varied according to taste. As for braising liquid, you can use plain water or vegetable stock, wine or beer. Also, you can toss cut up vegetables in with the meat, such as potatoes, onions, celery or carrots.




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