Delicious Shoulder Steak Recipes: Easy and Flavorful

Let's be honest, shoulder steak often gets a bad rap. People tend to think it's tough, chewy, and not worth the effort. But I'm here to tell you, that's simply not true! This cut of meat, when cooked right, can be absolutely divine. It's packed with flavour, it's often more budget-friendly than some of the fancier cuts, and with a few simple techniques, you can create a truly delicious meal.

I've been cooking for years, and I've had my fair share of culinary mishaps. But shoulder steak is one of those cuts that consistently delivers. It's forgiving, it's versatile, and it always impresses.

Let's embark on a journey together, exploring some of my favourite recipes and techniques for cooking shoulder steak, from straightforward weeknight meals to more elaborate weekend feasts. By the end of this, you'll be convinced that shoulder steak is the hidden gem of the meat world!

(Part 1) Understanding Shoulder Steak

What is Shoulder Steak?

Before we get into the cooking, let's understand where this cut comes from. Shoulder steak, as the name suggests, originates from the shoulder of the cow. It's a heavily worked part of the animal, meaning it's full of muscle. This explains why it can be a bit tougher than some other cuts, but it's also what gives it its incredibly rich flavour.

Why Choose Shoulder Steak?

There are several good reasons to choose shoulder steak. First, it's usually a more affordable option compared to cuts like ribeye or sirloin, making it a great choice for budget-conscious cooks. Second, as mentioned, it's bursting with flavour. You can really get a good, meaty taste with a shoulder steak. And finally, it's incredibly versatile. You can grill it, pan-fry it, braise it, slow-cook it - the possibilities are endless!

Choosing the Right Shoulder Steak

When you're at the butcher's counter or browsing the meat section at the supermarket, look for a piece of shoulder steak that has a good amount of marbling. Marbling refers to the fat that's interspersed with the muscle, and it's what makes the steak juicy and tender. The more marbling, the better. It's like a little bit of nature's tenderiser!

The thickness of the steak is another important factor. If you're looking for a quick pan-fry, a thinner steak is perfect. But if you're planning on grilling or braising, a thicker cut will work better. Don't hesitate to ask your butcher for their advice. They're experts in their field and can help you choose the perfect steak for your needs.

(Part 2) Preparing Shoulder Steak for Cooking

Tenderising Techniques

Now, let's talk about how to deal with the slightly tougher texture of shoulder steak. There are a few helpful tricks to make it exceptionally tender. One of my favourites is using a meat tenderiser. This handy tool hammers tiny holes into the meat, which breaks down the muscle fibres, resulting in a more tender texture. It's simple, effective, and worth the minimal effort.

Another technique is marinating the steak. This involves soaking the steak in a flavourful liquid, like soy sauce, vinegar, or even beer. The marinade will not only tenderize the meat, but it will also infuse it with delicious flavour.

Salt and Pepper - The Basics

Before we jump into the cooking process, let's talk seasoning. Salt and pepper are the essential ingredients, right? But you might be surprised at how much difference a good seasoning can make. I always use freshly ground black pepper and season liberally. It's all about enhancing those natural flavours.

(Part 3) Simple and Quick Shoulder Steak Recipes

(Part 3.1) Pan-Fried Shoulder Steak

This is a classic weeknight meal that's quick, easy, and truly delicious. Here's how to do it:

Ingredients:

• 1 shoulder steak, about 1 inch thick
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Pat the steak dry with paper towels. This ensures a nice sear. Season generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. The oil should shimmer.
3. Add the steak to the skillet and cook for 3-4 minutes per side, or until browned and cooked to your liking.
4. Remove the steak from the skillet and let it rest for 5 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender steak.

See? Simple! It's amazing how a few simple steps can make such a delicious meal. You can serve this pan-fried steak with mashed potatoes, roasted vegetables, or a salad.

(Part 3.2) One-Pan Shoulder Steak with Veggies

If you're looking for a bit more variety and a complete meal in one go, try this one-pan wonder. It's perfect for a quick and easy dinner.

Ingredients:

• 1 shoulder steak, about 1 inch thick
• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 carrots, chopped
• 1 cup broccoli florets
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat the steak dry with paper towels. Season generously with salt and pepper.
3. Heat the olive oil in a large oven-proof skillet over medium-high heat.
4. Add the steak to the skillet and cook for 3-4 minutes per side, or until browned.
5. Add the onion, carrots, and broccoli to the skillet. Toss to coat with the olive oil.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the steak is cooked to your liking and the vegetables are tender.
7. Remove the skillet from the oven and let the steak rest for 5 minutes before slicing and serving.

This one-pan recipe is a real winner, isn't it? It's quick, it's easy, and it's a delicious way to get a healthy and filling meal on the table.

(Part 4) Exploring Flavorful Shoulder Steak Recipes

(Part 4.1) Grilled Shoulder Steak with chimichurri sauce

Let's take things up a notch with this recipe, perfect for a summer barbecue or a weekend dinner party. The combination of the grilled steak and the vibrant chimichurri sauce is a match made in culinary heaven.

Ingredients:

• 1 shoulder steak, about 1 inch thick
• Salt and freshly ground black pepper, to taste
• For the Chimichurri Sauce:
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions:

1. To make the chimichurri sauce, combine all of the ingredients in a bowl and whisk until well combined. The vibrant green colour is a beautiful addition to any dish.
2. Pat the steak dry with paper towels. Season generously with salt and pepper.
3. Preheat your grill to medium-high heat. A hot grill will give you nice grill marks and a flavorful sear.
4. Grill the steak for 4-5 minutes per side, or until cooked to your liking.
5. Remove the steak from the grill and let it rest for 5 minutes before slicing and serving.
6. Serve the steak with the chimichurri sauce on top, and enjoy the perfect blend of flavours.

This is a real showstopper, especially if you serve it with some grilled vegetables like bell peppers and onions. The combination is simply irresistible!

(Part 4.2) Braised Shoulder Steak with Red Wine Sauce

If you're looking for a truly decadent and flavourful dish, this is it! Braising is a fantastic technique for shoulder steak, as it breaks down the tougher muscle fibres and creates an incredibly tender and juicy steak. It's like a culinary hug for the meat!

Ingredients:

• 1 shoulder steak, about 1 inch thick
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Instructions:

1. Pat the steak dry with paper towels. Season generously with salt and pepper.
2. Heat the olive oil in a large dutch oven or pot over medium-high heat.
3. Add the steak to the pot and cook for 3-4 minutes per side, or until browned. This step creates a delicious crust on the steak.
4. Remove the steak from the pot and set aside.
5. Add the onion and garlic to the pot and cook, stirring occasionally, until softened, about 5 minutes. This brings out the sweetness of the onion and adds another layer of flavour.
6. Add the red wine, beef broth, tomato paste, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes. This allows the flavours to meld together, creating a rich and complex sauce.
7. Return the steak to the pot. Cover and cook over low heat for 1-1 1/2 hours, or until the steak is very tender. The slow cooking process works its magic on the meat, making it melt-in-your-mouth tender.
8. Remove the steak from the pot and let it rest for 5 minutes before slicing and serving. Let the steak rest so it can reabsorb its juices, resulting in a more succulent and flavourful final product.
9. Strain the sauce through a fine-mesh sieve and serve over the steak. The sauce will be incredibly rich and flavorful, complementing the tender steak perfectly.

This braised shoulder steak is a real masterpiece! The red wine sauce is rich and complex, and the steak is so tender it practically melts in your mouth. You can serve this with mashed potatoes, creamy polenta, or even pasta. It's a truly satisfying and decadent dish.

(Part 5) Shoulder Steak for the slow cooker

(Part 5.1) Slow Cooker Shoulder Steak with Creamy Mushroom Sauce

If you're a fan of slow cooking, you're in for a treat! Shoulder steak is a fantastic choice for the slow cooker. It becomes incredibly tender and juicy, and the process is practically foolproof. This recipe is one of my personal favourites.

Ingredients:

• 1 shoulder steak, about 1 inch thick
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine vinegar
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• For the creamy mushroom sauce:
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 1/4 cup dry sherry (optional)
• 1/4 cup heavy cream
• Salt and freshly ground pepper, to taste

Instructions:

1. Pat the steak dry with paper towels. Season generously with salt and pepper.
2. Place the steak in the slow cooker.
3. Add the onion, garlic, beef broth, red wine vinegar, thyme, and rosemary to the slow cooker. These ingredients will create a delicious, flavorful broth that will infuse the steak with amazing taste.
4. Cook on low heat for 6-8 hours, or until the steak is very tender. The slow cooker does the hard work, ensuring the steak is fall-apart tender.
5. While the steak is cooking, make the creamy mushroom sauce. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until softened and browned, about 5-7 minutes. This step adds depth and richness to the sauce.
6. Add the sherry (if using) and cook for 1 minute, or until the liquid has reduced slightly. This adds a subtle complexity to the sauce.
7. Stir in the heavy cream and cook, stirring constantly, until the sauce has thickened slightly, about 1-2 minutes. Season with salt and pepper to taste. The cream creates a luscious, velvety texture that perfectly complements the steak.
8. Remove the steak from the slow cooker and shred it with two forks. This makes it easier to serve and eat.
9. Return the shredded steak to the slow cooker and stir to combine with the sauce. Serve with the creamy mushroom sauce on top.

This slow cooker shoulder steak is a real crowd-pleaser. It's so tender and flavourful, and the creamy mushroom sauce adds a touch of elegance. Serve it with mashed potatoes, rice, or even a crusty bread for a truly satisfying meal.

(Part 6) Tips and Tricks for Perfect Shoulder Steak

(Part 6.1) Don't Overcook It!

Shoulder steak, like any cut of meat, can easily be overcooked. Overcooked steak is dry and tough, which is not what we're going for! So, make sure to cook it to your desired doneness. You can use a meat thermometer to check the internal temperature, but I usually go by feel.

For medium-rare, the steak should feel soft and springy to the touch. For medium, it should feel a bit firmer. And for well-done, it should feel very firm.

(Part 6.2) Resting is Key

Once you've cooked your shoulder steak, don't cut into it right away! It's crucial to let it rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more juicy and tender final product.

(Part 6.3) Embrace the Leftovers

You know what's great about shoulder steak? It's perfect for leftovers! You can shred it and use it in sandwiches, salads, or even tacos. The possibilities are endless!

(Part 7) Serving Shoulder Steak Like a Pro

(Part 7.1) side dishes to Complement

The beauty of shoulder steak is that it pairs so well with so many different side dishes. Here are a few ideas:

• Mashed Potatoes: Classic and comforting, mashed potatoes are always a good choice with steak.
• Roasted Vegetables: Roasted vegetables add a pop of colour and flavour to your plate.
• Salads: A fresh salad helps to balance out the richness of the steak.
• Pasta: For a heartier meal, you can serve the steak with pasta.
• Rice: Rice is a simple and versatile side dish that goes well with any type of steak.

(Part 7.2) Sauce It Up

Of course, a good sauce can really take your shoulder steak to the next level. Here are a few sauce ideas:

• Mushroom Sauce: Creamy and rich, mushroom sauce is a classic pairing with steak.
• Peppercorn Sauce: A touch of spice and peppercorn sauce adds a kick to your steak.
• Red Wine Sauce: A rich and flavourful red wine sauce elevates any steak dish.
• Chimichurri Sauce: This Argentinian herb sauce is bright and vibrant, and it pairs perfectly with grilled steak.
• Garlic Butter Sauce: Simple yet delicious, garlic butter sauce is a great way to add a flavour boost to your steak.

(Part 8) FAQ

What is the best way to cook a shoulder steak?

The best way to cook a shoulder steak depends on your desired doneness and your preferred cooking method. For a quick and easy meal, pan-frying or grilling is ideal. If you want a more tender and flavourful steak, braising or slow-cooking is the way to go.

How long should I cook a shoulder steak?

The cooking time for a shoulder steak will vary depending on the thickness of the steak and the cooking method used. For pan-frying or grilling, a 1-inch thick steak should be cooked for about 3-4 minutes per side. For braising or slow-cooking, the steak should be cooked for 1-2 hours, or until very tender.

What is the best temperature for cooking shoulder steak?

The best temperature for cooking shoulder steak depends on the cooking method used. For pan-frying or grilling, the ideal temperature is medium-high heat. For braising, the steak should be cooked over low heat.

Can I use a meat thermometer to cook a shoulder steak?

Yes, you can use a meat thermometer to cook a shoulder steak to your desired doneness. The internal temperature should be 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

What are some tips for tenderising a shoulder steak?

To tenderise a shoulder steak, you can use a meat tenderiser, marinate the steak in a flavorful liquid, or cook it using a slow cooking method. Braising or slow-cooking are especially effective at breaking down the tough muscle fibres and creating a tender and juicy steak.

There you have it! Now you have all the tools and knowledge you need to cook delicious and flavourful shoulder steak. So next time you're at the butcher's, don't overlook this often-overlooked cut. Give it a try, and you'll be surprised at how much flavour and satisfaction it can bring to your table!