Beef Shoulder Steak

Beef shoulder steak is a flavorful, budget-friendly cut that becomes tender and juicy when marinated and cooked properly. This recipe uses a simple garlic-herb marinade and a quick sear for maximum flavor.

Ingredients

• 2 lbs beef shoulder steak (about 1-inch thick)
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 4 cloves garlic, minced
• 1 tsp dried rosemary (or thyme)
• 1 tsp paprika
• Salt and black pepper, to taste

Directions

1. Marinate steak: In a bowl, mix olive oil, soy sauce, Worcestershire sauce, minced garlic, dried rosemary, paprika, salt, and pepper.
2. Coat meat: Place beef shoulder steaks in a shallow dish or zip-top bag. Pour marinade over the meat, making sure each piece is well coated. Marinate at least 30 minutes (up to 4 hours in the fridge).
3. Preheat pan or grill: Heat a cast-iron skillet or grill to medium-high. Lightly oil the surface.
4. Sear steak: Remove steaks from marinade (shake off excess). Sear for 5–6 minutes on the first side, then 4–5 minutes on the second side for medium-rare (cook longer for desired doneness).
5. Rest meat: Transfer steaks to a plate, tent loosely with foil, and rest for 5–7 minutes to allow juices to redistribute.
6. Serve: Slice against the grain and serve with roasted vegetables, mashed potatoes, or a fresh salad.