A cow’s shoulder is used to make cross-rib steak. It is sometimes referred to as a chunk or shoulder steak. When not properly seasoned before being grilled or smoked, this section is chewy and difficult to consume. Each mouthful of cross rib steak contains a variety of meaty tastes. The intense muscular activity in this area of the animal is what causes this.
The taste profile of beef shoulder steak is comparable to that of ribeye. However, the former is less expensive than the latter in terms of cost. This increases its popularity because, after cooking, the results are practically comparable despite spending less on the piece than the ribeye. The cross beef steak is rough and chewy compared to the other, therefore you have to spend more time preparing it to get rid of these qualities.
Recipe for Grilling Cross Rib Steak
- Seasoned salt- ½ teaspoon
- Garlic powder- 1 teaspoon
- Black pepper (freshly ground)- ½ tablespoon
- Worcestershire sauce- 1 tablespoon
- Soy sauce- 1½ tablespoons
- Vinegar (red wine)- ¼ cup
- Olive oil (extra virgin)- ¼ cup
- Powdered onion- ½ teaspoon
- Mustard ( whole-grain)- 1 tablespoon
- Freshly squeezed lemon juice- ⅛ cup
- Cross rib steak- two 8-ounce packets
- Prepare marinade by adding the salt, onion powder, pepper, mustard, lemon juice, garlic powder, red wine vinegar, Worcestershire sauce, and soy sauce into a bowl.
- Whisk the mixture together into a thick paste.
- Add olive oil and continue whisking until it’s emulsified.
- Put the beef chunks on a pan and add the marinade to them.
- Wear disposable gloves, and bath the beef cross steak in the mixture until it is evenly coated on all sides.
- Refrigerate the marinated beef shoulder steak between 12 to 24 hours. The time can be shortened to 6 hours if you are in a hurry, however, the flavors will be sucked in but total tenderness may not be achieved.
- After the set marination time elapses, use paper towels to pat the steak dry. Wipe off the excess marinade from the meat’s surface.
- If you are grilling on a charcoal grill, make a medium-hot fire. The heat settings for a gas grill should be medium-hot. On a pellet grill, 400° F is the perfect temperature to prepare your steak.
- After preheating your grill for about 5 minutes, spread the steak directly on it for another 5 minutes.
- Keep turning the meat to each side with tongs after every 10 minutes of grilling.
- Once the cross rib steak starts darkening, shift it from the side with direct heat to the indirect heat.
- Grill for 5 more minutes until you start noticing the marks of the grill protruding to the opposite side of the meat.
- Depending on how you want your steak done, a medium-rare one should have an internal temperature of 130 to 135° F. If the temperature reads 145° F, the steak is done to medium. Use a digital thermometer for accuracy in these readings.
- If ready, take the cross rib steak off the grill and rest it for 10 minutes. Serve with side dishes such as roasted potatoes and grilled onions. Vegetable dishes also blend well with grilled beef shoulder steak.
Cross grill steak is a real delicacy and a great crowd-pleasing meal when treated with the right seasoning. When choosing an ideal cross rib steak pay attention to the quality. Check if it is a select, choice, or prime cut. This will guide you on the time required to marinate either of them before grilling.
The steak’s quality plays a major role in determining its tenderness or chewiness. As earlier stated, ribeye is a close substitute for cross-rib steak. Their qualities exhibit a lot of similarities, the only difference being texture and cost.
If you want to eat savory grilled steak but can’t afford the good quality, high-end ribeye, beef shoulder steak is a suitable alternative. The only trick you need to master is the seasoning procedure and ingredients. You can adjust the recipe by introducing as many other spices as you’d prefer.