Mock tender steak is a cut of beef from the back of the cow. Its name comes from the way it looks, like a tenderloin, not how it feels, because it can be very chewy. This less well-known cut is cooked like a steak and best served thinly sliced. It can also be used in stews and soups. Its advantage is that mock tender steak is very economical.
Mock tender steak, sometimes called chuck tender steak, is an affordable cut from the chuck primal that can deliver outstanding flavor and tenderness when cooked properly. Being naturally tough, mock tender requires special handling to transform it into a delicious steak.
This complete guide covers everything you need to know to prepare mock tender steak using methods designed to break down its connective tissues. With the right techniques, this underappreciated cut can become a regular go-to for juicy, budget-friendly steaks.
What is Mock Tender Steak?
Mock tender steak comes from the chuck tender roast located in the shoulder region. It resembles a tenderloin steak in shape, but contains a lot more connective tissue. This makes it tougher and cheaper than premium loin cuts.
When sliced into steaks, mock tender is lean and moderately flavored. Its high collagen content means it needs slow, moist cooking to reach its full potential. With the right prep and cooking methods, it can become fork-tender and delicious.
Benefits of Mock Tender Steak
Some advantages of mock tender steak include:
- Inexpensive compared to premium cuts
- Lean yet flavorful
- Ideal size for single servings
- Versatile for a variety of cooking methods
- Tenderizes beautifully when braised or stewed
Preparing Mock Tender Steak for Cooking
Proper preparation is key to prevent mock tender steak from turning out chewy and tough
- Trim off any excess fat or silverskin for better browning
- Cut against the grain into 3/4 to 1 inch thick steaks
- Use a meat mallet to gently pound and tenderize
- Marinate overnight in an acidic ingredient like wine or vinegar
- Pat very dry before cooking so browning occurs
Best Cooking Methods for Mock Tender Steak
Choose techniques allowing extended moist heat to properly tenderize:
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Braising – Browning then simmering in flavorful liquid tenderizes collagen
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Stewing – Low and slow stewing breaks down tough fibers into tender meat.
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Sous vide – Cooking low and slow in a water bath tenderizes mock tender steak.
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Slow roasting – Roasting low at 250°F tenderizes while adding rich flavor.
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Grilling/searing – Requires marinating and slicing against the grain when serving.
Tips for Cooking Tender, Juicy Mock Tender Steak
- Cook low and slow using moist heat methods like braising
- Marinate overnight in an acidic ingredient to help tenderize
- If grilling or searing, go no more than medium doneness
- Always slice cooked mock tender steak against the grain
- Add vegetables when braising or stewing for extra flavor
Mock Tender Steak Recipes
Easy Oven Braised Mock Tender Steaks
Ingredients:
- 1.5 lbs mock tender steak, trimmed and cut into steaks
- 1 cup beef broth
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Pat steaks dry and season with salt and pepper
- Sear quickly in a hot pan just to brown both sides
- Add onion, garlic, oregano and beef broth to pan
- Bring to a simmer, cover and transfer to a 275°F oven
- Braise 2 to 3 hours until fork tender
- Slice against the grain and serve
Instant Pot Mock Tender Steak Stew
Ingredients:
- 1.5 lbs mock tender steak, trimmed and cut into 1-inch chunks
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 cups beef broth
- 3 potatoes, cubed
- 2 carrots, sliced
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
- Set Instant Pot to Sauté setting to brown mock tender chunks
- Add onion and garlic and sauté 3 minutes more
- Add remaining ingredients and make sure beef is submerged
- Seal and cook at high pressure 35 minutes
- Allow natural release, open and serve stew
With the right prep and cooking techniques, the inexpensive mock tender steak becomes incredibly tender and flavorful. Take advantage of this underappreciated cut and add some budget-friendly variety to your steak options.
Frequently Asked Questions About Cooking Mock Tender Steak
Get answers to common questions about preparing mock tender steak using methods to maximize tenderness.
What’s the best way to cook mock tender steak?
Braising, stewing or sous vide cooking are best to properly tenderize the meat. Grilling can work with proper marinating and slicing.
Is mock tender steak tough?
Yes, mock tender contains a lot of connective tissue making it tough if not cooked with moist heat low and slow.
Should you marinate mock tender steak?
Marinating overnight in an acidic ingredient like wine, vinegar or fruit juice helps tenderize mock tender steak.
What’s the best cut for mock tender steak?
Cutting mock tender roast into 3/4 to 1 inch steaks across the grain makes the meat easier to tenderize.
What temperature should you cook mock tender steak to?
Cook to at least 195-205°F internal temperature to fully tenderize or it may still be chewy.
Is mock tender better grilled or pan seared?
Grilling or pan searing over high heat is riskier but can work if steak is marinated and sliced properly.
Can you braise mock tender steak in the oven?
Yes, oven braising mock tender steak covered in flavorful liquid is an excellent tenderizing technique. Use 300°F oven.
Is mock tender steak expensive?
No, it’s very affordable compared to premium steaks since it comes from the chuck primal area.
With the right prep and cooking methods allowing for collagen breakdown, the mock tender steak transforms from tough to tender and flavorful. It’s an inexpensive way to enjoy great steaks.
Step-by-Step Guide to Cook Mock Tender Steak
Follow these simple steps for delicious mock tender steaks full of flavor:
Ingredients:
- 1 lb mock tender steaks, 3/4-inch thick
- 2 tbsp olive oil
- 1⁄4 cup wine, vinegar or juice
- Salt and pepper to taste
- Onion and garlic to taste
Instructions:
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Trim excess fat and silverskin from steaks for better browning.
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Cut steaks across the grain into 3/4 to 1-inch thickness.
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Use a mallet to gently pound steaks to help tenderize.
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Place steaks in a plastic bag with wine, vinegar or juice. Marinate overnight.
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Remove steaks from marinade and pat very dry with paper towels.
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Season steaks generously with salt and pepper on both sides.
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In a skillet, heat olive oil over medium-high heat.
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When oil is hot, add steaks and brown well on both sides, about 4-5 minutes per side.
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Remove steaks from skillet and set aside.
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Add onion and garlic to pan and sauté until soft and fragrant.
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Return steaks to skillet along with any juices.
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Reduce heat, cover and simmer for 1 1⁄2 to 2 hours until fork tender.
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Remove steaks and slice against the grain before serving.
With the right prep and cooking technique, the mock tender steak becomes incredibly flavorful, juicy and tender. Enjoy this budget-friendly cut and add variety to your steak lineup.
How to Grill Mock Tender Steak
Grilling mock tender steak is riskier than braising but can produce good results with proper handling:
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Purchase steaks 1-inch thick and butcher trim off silverskin
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Gently pound steaks with meat mallet to help tenderize
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Marinate overnight in an acidic sauce or ingredient
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Pat steaks very dry before grilling
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Use medium-low indirect grill heat around 300°F
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Grill over indirect heat for 7-10 minutes per side
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Let rest 5 minutes then slice very thinly against the grain
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Only cook to medium doneness at most
While grilling doesn’t properly break down connective tissues like braising, with the right prep and care mock tender steak can turn out decently tender and full of flavor from the grill.
Oven Roasted Mock Tender Steak Recipe
This oven roasting technique keeps mock tender steak juicy while helping tenderize it.
Ingredients:
- 1-1 1⁄2 lbs mock tender steaks, about 1-inch thick
- 3 tbsp olive oil
- 5 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1⁄2 tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Place steaks in
How to Cook Mock Tender Steak
Because mock tender steak is so fibrous, grilling or broiling it over high heat makes the meat dry and tough. The optimal cooking method for this steak—and most chuck cuts, for that matter—is braising. Braising involves three steps:
- Brown the meat by searing it in a hot pan.
- Bring the pan to a boil with a little water added.
- Turn down the heat, cover the pan, and let it simmer. The meat will steam and poach, which will add moisture and make it tender.
To make sure your steak is tender and tasty when you grill it, you will need to do a few things before you put it on the grill. While generally flavorful, mock tender definitely needs a good marinade if it is going to be grilled. Yet, it is also helpful to use a mallet tenderizer to break up the tough fibers before adding it to the liquid mix. Just be sure to create an even thickness and not to pound it too thin.
The marinade should have a strong acid that breaks down the tough fibers and an equal amount of oil or fat to protect the meat’s surface and keep the moisture in. The night before, put the fake tender in the marinade and flip it over a few times to make sure it soaks up all of the sauce. For a medium-rare steak, grill the meat four to five minutes per side (for 3/4-inch thickness). Let rest and then slice thinly before serving.
As with other chuck cuts, the mock tender can be used as stew meat. Put the meat in a slow cooker with a lot of liquid and cut it into pieces. In a few hours, the meat will go from “mock” tender to “real” tender. Just make sure that the liquid you use to cook the meat has an acid in it, like tomato sauce or beer, to help break down the meat’s fibers.
Mock Tender Steak Recipes
You can use mock tender steak in recipes that call for braising the beef. It also works very well in stews and soups.
How To Make Mini Chuck Tender Steaks
FAQ
What is the best way to cook chuck tender steaks?
How do you tenderize chuck mock tender steak?
What is mock tender steak good for?
Can you fry mock tender steak?
How do you cook a Chuck mock tender steak?
Place a heavy-bottomed skillet or cast-iron pan over medium-high heat. Drizzle a bit of oil and let it heat up until it shimmers. The oil helps to prevent sticking and aids in the browning process. Carefully place the seasoned chuck mock tender steak onto the hot pan. Let it sear for about 3-4 minutes on each side.
How to cook mock tender steak in the oven?
Now it’s time for the main event: cooking your mock tender steak in the oven. Follow these simple instructions for a tender and juicy result: Preheat your oven to 400°F (200°C) for optimal cooking. Heat a cast-iron skillet or an oven-safe pan over medium-high heat on the stovetop. Add a drizzle of oil and let it heat up.
How do you cook a chuck steak?
It’s also known as shoulder tender, chuck fillet, petite fillet, or tender medallions. 1. Pat steaks dry and season with salt and pepper on both sides. Heat 1/2 tablespoon oil in a large heavy pan or Dutch oven over medium-high heat. Brown steaks, about 3 minutes each side. Don’t crowd the pan — it’s best to do this in batches.
What is the best way to cook mock tender beef?
Braising is by far the most effective way to cook mock tender beef – whether the whole roast or steaks cut from it. Our easy recipe relies on braising’s gentle moist heat to soften the tough meat to a point where it is almost fork tender. All you really need to have is time and patience.