Beef Shoulder Steak
Beef shoulder steak is a flavorful and affordable cut that can be grilled, pan-seared, or slow-cooked for maximum tenderness. With the right preparation, it becomes a delicious and satisfying meal.
Equipment
- Grill or Cast-Iron Skillet
- Tongs
- Meat Thermometer
Ingredients
Beef Shoulder Steak
- 2 pieces beef shoulder steak about 6-8 oz each
Marinade
- 2 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- 2 cloves garlic minced
- 1 tsp salt
- 1 tsp black pepper freshly ground
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce
Instructions
- In a small bowl, mix olive oil, lemon juice, garlic, salt, black pepper, smoked paprika, and Worcestershire sauce.
- Coat the beef shoulder steaks evenly with the marinade and let them sit for at least 30 minutes (or up to overnight for more flavor).
- Preheat a grill or cast-iron skillet over medium-high heat.
- Grill or pan-sear the steaks for about 4-6 minutes per side, depending on thickness and desired doneness.
- Use a meat thermometer to check the internal temperature: 125°F (rare), 135°F (medium-rare), 145°F (medium), or 160°F (well-done).
- Let the steaks rest for 5 minutes before slicing against the grain for maximum tenderness.
Notes
For extra flavor, let the steaks marinate overnight. Serve with roasted vegetables, mashed potatoes, or a fresh salad.