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How to Cook Shoulder Steak in the Oven

author image Megan Mattingly-Arthur
Megan Mattingly-Arthur has been writing professionally since 1998. She has contributed to various publications, including "Teen Voices" and "Positive Teens" magazines, as well as a book, "The Young Writer's Guide to Getting Published." Mattingly-Arthur is studying travel and tourism through Penn Foster Career School.
How to Cook Shoulder Steak in the Oven
How to Cook Shoulder Steak in the Oven

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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Step 1

Preheat the oven to 350 degrees Fahrenheit. Move the rack to the center of the oven, if necessary.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Pour in the beef broth, vegetable broth, wine or water over the steak. Cover the pot with a tight-fitting lid.

Step 7

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.

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