Beef Shoulder Steak in a Grill Pan

Meat 657 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Beef Shoulder Steak in a Grill Pan
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Medium
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Beef shoulder is suitable not only for stewing or baking. Oddly enough, excellent steaks are cut from this working part of the goby. The so-called "blade" is the most tender part of the shoulder-cut. Its peculiarity is that a rough vein passes right in the middle of a piece. Before frying in a pan, it should be removed or at least cut. And the meat will immediately become more tender.

Ingredients

Directions

  1. Pat dry the meat with paper towels - don't wash it!
  2. A white vein is visible in the middle of the piece. Place a very sharp chef's or fillet knife horizontally directly over the vein and make a deep cut parallel to the surface.
  3. Grasp the top of the meat with your free hand and continue to cut the piece as straight, lifting the top to see the knife move. Carefully cut off the white connective tissue. Cut the resulting pieces in half across.
  4. Heat the grill pan. Brush with vegetable oil. Fry a piece until golden brown.
  5. Sear the steaks on both sides until the desired doneness is desired (see page 46). Let the cooked meat "rest" on the board, covered with foil. For a side dish, boil broccoli and cauliflower until almost cooked. Then fry in the same pan while the meat is resting, adding vegetable oil, along with cherry tomatoes.

Beef Shoulder Steak in a Grill Pan



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Medium

Beef shoulder is suitable not only for stewing or baking. Oddly enough, excellent steaks are cut from this working part of the goby. The so-called "blade" is the most tender part of the shoulder-cut. Its peculiarity is that a rough vein passes right in the middle of a piece. Before frying in a pan, it should be removed or at least cut. And the meat will immediately become more tender.

Ingredients

Directions

  1. Pat dry the meat with paper towels - don't wash it!
  2. A white vein is visible in the middle of the piece. Place a very sharp chef's or fillet knife horizontally directly over the vein and make a deep cut parallel to the surface.
  3. Grasp the top of the meat with your free hand and continue to cut the piece as straight, lifting the top to see the knife move. Carefully cut off the white connective tissue. Cut the resulting pieces in half across.
  4. Heat the grill pan. Brush with vegetable oil. Fry a piece until golden brown.
  5. Sear the steaks on both sides until the desired doneness is desired (see page 46). Let the cooked meat "rest" on the board, covered with foil. For a side dish, boil broccoli and cauliflower until almost cooked. Then fry in the same pan while the meat is resting, adding vegetable oil, along with cherry tomatoes.

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