With its beefy flavor, shoulder steak is a delicious yet inexpensive option for family meals. Compared to pork steak and other cuts of meat, its lower in fat and calories. You can grill, braise, or broil it, and the leftovers can be used in a lot of different recipes.
Shoulder steak is tough and should be cooked over low heat. Braise it before cooking it in the oven so that it becomes tender and more flavorful.
Beef shoulder steak has a lovely robust flavor and pleasing tenderness when cooked properly While this inexpensive cut is delicious pan-seared, the oven’s dry, ambient heat takes it to the next level Oven roasting concentates flavors and promotes browning for incredible texture. Follow my simple, foolproof method to make restaurant-worthy oven-cooked beef shoulder steak at home.
I’ll provide tips on choosing the best steak, prep work, seasoning, doneness levels, roasting steps, and serving suggestions so your oven-roasted beef shoulder steak turns out juicy and packed with flavor every time Keep reading for my complete oven roasting guide!
Benefits of Cooking Beef Shoulder Steak in the Oven
Here’s an overview of why oven roasting is a fantastic cooking technique for beef shoulder steak
- Adds great crust and textural contrast
- Intensifies flavor compared to stovetop
- Cooks the steak evenly throughout
- Lets fat fully render for tenderness
- Infuses with seasoning and aromatics
- Gives great results with minimal effort
- Frees the stovetop for side dishes
The dry ambient heat of the oven essentially deepens and improves the beefy flavor. A two-step approach of searing then roasting gives the best results.
Choosing the Right Cut of Beef Shoulder Steak
Picking a high-quality piece of beef shoulder steak is key for optimal oven roasting. Here’s what to look for:
- 1-1.5 lbs and 3/4 to 1 inch thick
- Well-marbled with streaks of fat
- Bright red color without dry edges
- Firm and springy to the touch
- Fresh beefy aroma when raw
Well-marbled shoulder steak has intramuscular fat that keeps the meat tender and juicy during roasting. Avoid steaks that look dried out or have large pockets of fat which won’t render well.
Easy Prep Steps for Oven-Ready Beef Shoulder Steak
Before oven roasting, just a bit of simple prep takes the steak from good to great:
- Pat completely dry with paper towels
- Trim off any excess hard fat
- Generously season all over with salt and pepper
- Brush with a little oil to aid browning
- Let sit at room temperature for 30 minutes
Make sure to pat the steak dry so the outer surface properly sears. Apply salt up to 45 minutes before cooking so it fully penetrates the meat.
Seasonings and Toppings for Maximum Flavor
In addition to salt and pepper, consider using these flavor boosters:
- Fresh or dried herbs – rosemary, thyme, oregano
- Spice rubs – smoked paprika, chili powder
- Minced garlic and shallots
- Worcestershire or steak sauce
- Compound butter – herb, chimichurri, horseradish
Apply most seasonings before roasting so the flavors really permeate the steak. Toppings like flavored butters can be added either before or after cooking.
Determining the Perfect Doneness for Oven-Roasted Steak
Beef shoulder steak tastes best cooked to medium-rare doneness in the oven. Use these guidelines:
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Rare – 120-125°F (49-52°C), bright red center
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Medium-Rare – 130-135°F (55-57°C), warm red center
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Medium – 140-145°F (60-63°C), pink center
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Medium-Well – 150-155°F (66-68°C), slight pink center
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Well-Done – 160°F+ (71°C+), uniformly gray-brown throughout
For most tender and flavorful results, target an internal temperature of 130-135°F. Use an instant-read meat thermometer to test doneness.
Step-by-Step Instructions for Oven-Roasted Beef Shoulder
Follow these simple steps for foolproof oven-roasted beef shoulder steak:
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Preheat oven to 400°F (200°C) and let steak sit at room temperature for 30 minutes.
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Pat steak completely dry, season all over with salt and pepper or other spices and herbs.
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Heat an oven-safe skillet over high heat. Swirl in a little oil or butter.
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Sear seasoned steak 2-3 minutes per side until well-browned.
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Transfer skillet to preheated oven and roast 8-12 minutes until steak reaches 5°F below target temp.
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Rest steak 5-10 minutes before slicing across the grain into thin strips.
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Optionally top with flavored butter, pan juices, or au jus. Serve and enjoy!
The quick hot sear gives great caramelized flavor. Then the oven’s ambient heat cooks the steak gently to a perfect medium-rare.
Handy Oven-Roasted Beef Shoulder Steak Cooking Checklist
Print out this handy reference checklist:
- 1-1.5 lb beef shoulder steak, 3/4 to 1-inch thick
- Pat extremely dry and season generously
- Sear in a hot skillet 2-3 minutes per side
- Transfer to 400°F oven and roast 8-12 minutes
- Rest 5-10 minutes before slicing across grain
- Top with compound butter or pan juices (optional)
Keep this guide handy and you’ll be able to execute perfect oven-roasted beef shoulder steak anytime!
Creative Serving Ideas for Your Roast Beef Steak
Beyond basic preparations, try serving your oven-roasted beef shoulder steak:
- On top of arugula salad with blue cheese crumbles
- Alongside roasted garlic mashed potatoes or cauliflower
- In French onion soup or beef barley soup
- Sliced in wraps or pita bread with toppings
- On cheesy baked potatoes with fixings
- Over rice, quinoa, or cauliflower rice
- In a bowl with zucchini noodles or spiralized vegetables
- Chopped in hash with eggs and potatoes
The simple roasting method leaves room for you to get creative with servings!
Cooking Shoulder Steak Is Easy
Chuck cuts have little fat and a lot of connective tissues, so they tend to be tough. For this reason, you should always cook them over low heat.
Heres one trick: soak the steak in a ginger marinade to make it tender. Ginger contains enzymes that tenderize the meat and increase collagen solubility, according to a February 2016 review in the Journal of Livestock Science.
Marinate the meat for at least one hour before cooking. Next, put a little oil in a deep pan and add somewhere between 0.5 and 1 cup of broth, wine, or water. The National Cattlemen’s Association says to sprinkle a little salt, pepper, and spices on top of the steak and then slowly brown it on all sides.
Once this step is completed, transfer the steak to an oven preheated at 325 degrees Fahrenheit. Cover with a lid or aluminum foil and cook until the meat becomes tender. Make sure it reaches a minimum internal temperature of 145 F, according to the USDA. Let it rest for three minutes or longer before carving it.
Read more: Double Protein Steak Salad
When cooked at a low temperature, shoulder steak achieves a tender fall-apart texture and a rich beefy flavor. You shouldn’t have to cook this tough cut in the oven for more than three or four hours. The USDA says that beef leftovers can be kept in the fridge for up to four days or in the freezer for two or three months.
How you serve the steak matters, too. Potato salad, white rice, fries and other sneaky side dishes can double or triple its calorie count. For a healthy meal, serve it with green bean salad, oven-dried tomatoes, roasted radishes, cauliflower mashed potatoes, and other tasty and healthy sides.
What Is Shoulder Steak?
This cut is about an inch thick and comes from the chuck (shoulder) area. It is also called English steak or London broil. Since the shoulder muscles get a lot of exercise, theyre lean and low in fat, but tough. Therefore, its recommended to braise the meat for a tender steak in the oven.
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According to the Cattlemens Beef Board and National Cattlemens Beef Association, this large primal cut is ideal for slow cooking. You can also marinate it for a few hours and then grill it. The beef shoulder is boneless, so it requires little preparation. Each serving (3 ounces) has 150 calories and key nutrients like:
- 24 grams of protein
- 4.9 grams of fat, including 2 grams of saturated fat
- 45 percent of the DV (daily value) of zinc
- 15 percent of the DV of iron
Youll also get large amounts of potassium, selenium, phosphorus, vitamin B12 and other B-complex vitamins. A review that came out in December 2015 in the Proceedings of the Nutrition Society says that red meat, like shoulder steak, is full of high biological value protein and micronutrients. Non-heme iron, which is found naturally in plant-based foods, is not as well absorbed as heme iron, which is one of its main nutrients.
Read more: 15 of the Best Lean Animal Proteins
As the researchers note, protein is more satiating than carbs and fats, leading to improved appetite control. A diet rich in this nutrient can make it easier to slim down and keep off the pounds.
Zinc, another essential nutrient in the beef shoulder, regulates immune function and supports reproductive health, according to the Oregon State University. It also modulates cellular metabolism and plays a key role in gene expression, hormone production and neurotransmission. Due to its high nutritional value, shoulder steak can be a healthy addition to most diets.
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FAQ
How long should I cook steak in the oven?
What is beef shoulder steak good for?
How long do you cook pork shoulder steaks in the oven?
How do you cook steak in the oven without searing it?
Can you cook a beef shoulder steak before baking?
Searing the beef shoulder steak before baking is optional but can add an extra layer of flavor and texture. To sear the steak, heat a skillet over high heat and add oil. Sear the steak for a couple of minutes on each side until it develops a brown crust. Then, transfer it to the oven to finish cooking.
How do you cook a seasoned beef shoulder steak?
Add minced garlic and fresh herbs, if using, and cook until fragrant. Carefully remove the hot skillet from the oven and place it on the stovetop over medium-high heat. Add the seasoned beef shoulder steaks to the skillet and sear for 2-3 minutes on each side until browned.
What temperature should beef shoulder steak be cooked at?
The ideal cooking temperature for beef shoulder steak in the oven is 325°F (163°C). This allows the meat to cook evenly and reach the desired level of doneness. How long should I cook beef shoulder steak in the oven?
How do you cook a beef shoulder roast?
Preheat your oven to 275°F (135°C). Trim any excess fat from the beef shoulder roast and season generously with salt and pepper. Rub the minced garlic over the surface of the roast, ensuring even distribution. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until golden brown, about 2-3 minutes per side.