It’s also known as Boston cut or chuck arm roast. The Cattlemens Beef Board and National Cattlemens Beef Association say that cross rib steak can be cooked in a number of ways, including on the stove or in the oven.
No matter what method you use to cook it, experts say you should marinate it first to make it taste better and make it more tender.
Chuck cross rib steaks come from an area of the cow that sees a lot of movement resulting in naturally tough and chewy steaks. However, with the right prep and cooking methods, these value-priced cuts can become meltingly tender dishes worthy of any steak lover. For best results with thin boneless chuck cross rib steaks focus on proper seasoning, searing, and gentle cooking.
Follow these foolproof tips for outrageously delicious steaks every time.
Select the Right Thickness
Chuck cross rib steaks are available in a range of thicknesses. For the most tender results, opt for thinner steaks around 1/4 to 1/2 inch thick. Thinner steaks cook faster, allowing less time for the meat to toughen up. Check that the steaks have good marbling throughout for added moisture and flavor. Avoid those with large sections of visible gristle, which can lead to chewing headaches later.
When purchasing thin boneless chuck cross rib steaks, you can expect anywhere from 2 to 4 steaks per pound. Choose steaks that are bright red and well marbled for the best texture and taste.
Proper Seasoning is Key
The right seasoning can make a world of difference when cooking chuck cross rib steaks. Not only does it add big flavor, but salt helps tenderize the meat by dissolving muscle proteins.
For top-notch seasoning
- Pat the steaks completely dry before seasoning. This allows them to absorb more flavor.
- Coat both sides liberally with a basic blend of coarse salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Allow the steaks to sit for at least 20 minutes after seasoning to allow the salt to penetrate.
- For extra flavor, try a marinade, spice rub, or herb crust on your seasoned steaks.
Properly seasoned thin chuck cross rib steaks will be noticeably more tender and packed with flavor. Don’t skip this essential step.
Quick Sear for Caramelization
A good sear is vital for developing that flavorful, charred crust on your steaks To achieve perfect caramelization on thin boneless chuck cross rib steaks
- Get your pan or grill screaming hot before adding oil and steaks. Cast iron works especially well.
- Use just a teaspoon or two of high smoke point oil like avocado or grapeseed.
- Sear the steaks for just 45-60 seconds per side. Any longer will lead to overcooking.
- Use tongs to hold steaks on their sides to sear the edges for 30 seconds after searing both sides.
A quick sear in a hot pan or on the grill is all these thin steaks need to develop an insane crust and robust flavor.
Gentle Cooking Prevents Toughening
While a good sear is important, gentle cooking is key for thin boneless chuck cross rib steaks to prevent them from seizing up and becoming chewy. There are two great options:
Reverse Sear – Cook in a 225°F oven until steaks reach 105°F internally. Then sear.
Sous Vide – Cook in a water bath at 130°F for 1-2 hours. Pat dry and sear.
Both methods allow the steaks to come up to temp gently before finishing with a sear. Use a leave-in thermometer and pull steaks at 135°F for perfect medium-rare doneness.
Resting for Juicy, Tender Results
After cooking, resist the urge to slice into your steaks immediately. Instead, let them rest for 5-7 minutes. During cooking, juices are forced to the center; resting allows them to redistribute evenly. Skipping this step means dry, overcooked meat.
As the steaks rest, the temperature will continue rising by about 10°F to reach a blissful medium-rare 145°F. Resting also relaxes the muscle fibers, literally making the meat more tender.
Slice Against the Grain
Cutting against the grain is crucial for tender thin chuck cross rib steaks. Look closely at the meat fibers and slice perpendicular to them. This shortens the tough muscle fibers so they are far easier to chew. Be sure to slice as thinly as possible, no more than 1/4 inch thick.
Complement with Sides
Even perfectly cooked thin boneless chuck cross rib steaks can benefit from extra moisture and fat. Serve alongside:
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Compound butter – Herb or bleu cheese butter melts deliciously over the steaks.
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Au poivre sauce – A peppery sauce provides moisture and big flavor.
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Caramelized onions – Sweet onions offer the perfect counterpoint.
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Scalloped potatoes – Creamy potatoes complement nicely.
With the right prep and cooking techniques, inexpensive thin chuck cross rib steaks can become your new favorite cut. Spend a little extra time seasoning, searing, and cooking low and slow for outrageously juicy, buttery-tender steaks that seem too good to be budget-friendly. Just be ready for requests for second helpings!
How to Cook Cross Rib Steak on the Stove
Patel says that a sear and roast method can be used to cook cross rib steak on the stove.
- 2 lbs pre-marinated cross rib steak
- Cast-iron pan
- Extra seasonings, such as thyme sprigs, minced garlic, and butter to taste
- Tongs
- Meat thermometer
How to Marinate Cross Rib Steak
- 2 lbs. cross rib steaks
- 1/3 cup vegetable oil
- 1/4 cup vinegar or wine
- To taste, add things like soy sauce, pineapple, pear, lemon juice, or Worcestershire sauce.
- Add fresh rosemary, tarragon, thyme, or other herbs or spices to taste.
- Gallon-sized resealable bag
Marinating is the best way to add flavor to this cut of meat, Chef Palak Patel of the Institute of Culinary Education, tells LIVESTRONG.com.
“To a gallon-size resealable bag, add natural tenderizers like soy sauce, pear, pineapple, lemon juice, or Worcestershire sauce as part of the marinade,” says Patel. “Then, add seasonings like salt, garlic, basil, parsley and pepper. Marinate in the refrigerator between 6 and 24 hours. “.
Once your steak is marinated, its time to get cooking. There are a few ways you can prepare your cross rib steak. Patels favorite way is on the grill.