Shoulder steak is a boneless cut that's taken from the shoulder or arm portion of a side of beef. Because it has very little fat, shoulder steak requires a moist cooking method, such as braising, to tenderize the meat. Oven-braising a shoulder steak is a simple process that produces fork-tender results. Sear your shoulder steak on your stovetop to lock in its flavorful juices before transferring it to the oven to finish cooking.
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Preheat the oven to 350 degrees Fahrenheit. Move the rack to the center of the oven, if necessary.
Trim visible fat from the edges of the shoulder steak with a sharp knife; this is particularly important if you're watching your fat intake or counting calories.
Heat the extra virgin olive oil in an oven-safe pot on your stove over medium-high heat for three minutes. The oil is ready when you add a drop of water and it sizzles furiously.
Sprinkle fresh ground pepper, garlic powder, paprika and other seasonings over the trimmed shoulder steak to taste. Rely on salt-free seasoning blends for flavor if you're concerned about your sodium intake.
Sear the shoulder steak to seal in its natural juices. Add the steak to the hot olive oil and brown each side for two to three minutes.
Pour in the beef broth, vegetable broth, wine or water over the steak. Cover the pot with a tight-fitting lid.
Place the oven-safe pot in the preheated oven and cook for an hour or until the steak is fork-tender. Check the steak halfway through the cooking time and add an extra 1/2 cup of liquid, if necessary.
REFERENCES & RESOURCES
- "The Good Housekeeping Cookbook"; The Hearst Corporation; 1973
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