Pan Seared Shoulder Steak
This pan seared shoulder steak is perfectly seasoned and yields a juicy and tender steak every time. It's lean and ready in under ten minutes.
Servings 4 servings
Calories 275kcal
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
Serving: 1serving | Calories: 275kcal | Carbohydrates: 1g | Protein: 38g | Fat: 12g | Sodium: 76mg | Potassium: 62mg | Fiber: 0.2g | Vitamin A: 30IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 4mg | NET CARBS: 1g