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My shoulder steak recipe transforms a naturally lean cut of beef into a perfectly seared steak that’s topped with melted garlic butter. I used only pantry staples, and there’s no marinating required! Skillet or grill options.
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I never hesitate to cook steaks for my family, because I know they will always be a hit. When I’m looking for something lean yet tender, my mind instantly goes to shoulder steaks.
Also known as ranch steak, the shoulder cut is renowned for its rich, meaty flavor, although it requires some skill to cook it properly. It can be tough if undercooked, so I use high-heat cooking to break down those tough connective tissues (one top tip I learned in culinary school). It’s now one of my family’s favorite dinnertime steaks, and it pairs well with some veggies and a baked potato, or chopped in a steak bowl.
Beef shoulder steak recipe highlights
Quick and easy: There’s no marinating or lengthy cooking time required. All up, it takes around ten minutes to cook.
Affordable: The shoulder cut can turn out tough if not properly cooked, so it makes a great bang for your buck if you follow my recipe.
Sear it inside or grill it outside: I actually prefer to cook this steak on a skillet, but come summer, I love the outdoor charcoal grill.
Easy to make ahead: Shoulder steak is one of the proteins I regularly meal prep for easy weekday lunches. It reheats well, but can be enjoyed cold over a salad or sliced in a wrap or sandwich.
Key ingredients
- Shoulder steaks. Look for 4 steaks that are about 6 ounces each. They should be firm, dark red, and have minimal marbling. They may also be labeled as ranch steak or chuck steaks.
- Olive oil. To coat the steaks. Avocado oil also works.
- Kosher salt and pepper. To taste.
- Garlic butter. Use a mix of unsalted butter, fresh garlic, fresh rosemary, salt, and pepper.
How to make shoulder steaks
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Season the steaks. Pat dry each steak with paper towels, season them with salt and pepper, and rub with oil.
Step 2- Make garlic butter. Combine the garlic butter ingredients in a small bowl.
Step 3- Cook. Heat an oiled pan, then cook the steaks for several minutes until they reach your preferred level of doneness.
Step 4- Serve. Let the steaks rest, then serve warm with garlic butter.
Arman’s recipe tips
As a culinary arts graduate, I’m obsessed with cooking the perfect steak, and here are my tried and true tips for success:
- Let the steaks sit at room temperature for 20 minutes. This helps them warm up slightly so they cook quicker and more evenly.
- Slice the steak against the grain. I find this helps break down the muscle fibers, making for a more flavorful and tender bite.
- Only flip once. Letting the steaks sit in the skillet allows them to develop a nice crust, so try to avoid flipping them more than necessary.
- Best temperature. Because it’s lean, I recommend cooking the steak to medium-rare (140°F). If you do prefer it a little more done, avoid going over medium-well (150°F) and rest the steak for 10 minutes before slicing.
Storage instructions
To store: Let the steaks cool to room temperature, then store them in an airtight container in the fridge for 4-5 days.
To freeze: Transfer cooled steaks to a freezer-safe bag and freeze for 3 months.
Pan Seared Shoulder Steak
Ingredients
- 4 beef shoulder steaks 5-6 ounces each
- 3 tablespoons olive oil divided
- 1 teaspoon salt
- 1 teaspoon pepper
Garlic butter
- 3 tablespoons butter unsalted
- 2 cloves garlic minced
- 1 teaspoon fresh Rosemary finely chopped
Instructions
- Pat dry the shoulder steaks with a paper towel to ensure there is no moisture.
- Season each steak with salt and pepper on both sides. Rub the steaks with two tablespoons of the olive oil.
- Mix together the softened butter, garlic, and rosemary. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Once hot, add the remaining tablespoon of olive oil.
- Place the shoulder steaks on the skillet and cook for 4 minutes on each side for medium-rare steaks. Once the steaks reach an internal temperature of 130°F, remove them from the heat. For medium, remove them once they reach 140°F, and 150°F for medium-well done. This accounts for an extra 5 degrees for carryover cooking.
- Remove the steaks from the skillet. Let them rest for five minutes, then top each steak with a tablespoon of the garlic butter.
Notes
- Grill: Place the steaks on a preheated grill (medium-high heat) and grill each side for 4 minutes.
- Storage: Let the steaks cool to room temperature, then store them in an airtight container in the fridge for 4-5 days.
- Reheating: Warm leftovers on the stovetop over medium heat or in the oven at 275°F for 7-8 minutes, or until warm.
Nutrition
Frequently asked questions
Yes, you can. I’ve made this with my simple 3-ingredient steak marinade and a bottled steak marinade, and it worked well. I find overnight to be the best, but anything between 4 and 24 hours is fine.
Yes, if you don’t have shoulder cut of steaks on hand, you can achieve similar results using this cooking method with flat iron steaks or Denver steaks.
