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BasicsRefrigerator Storage (35°F to 40°F)
3 to 4 days
Freezer Storage (0°F or colder)
6 to 12 months
How Much?
1 pound yield, dry heat cookery method
3-1/2 (3-ounce) cooked, trimmed servings
1 pound yield, moist heat cookery method
3 (3-ounce) cooked, trimmed servings
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> Home > Product Info > Beef Retail & Consumer > Steaks > Beef Shoulder Steak
Beef Shoulder Steak aka London Broil (other cuts known as London Broil include Beef Top Round Steak and Beef Flank Steak)Lean and boneless, this steak has an excellent robust beefy flavor. Since it is less tender, it should be marinated 6 to 24 hours in tenderizing marinade when grilled or broiled. It’s also great when braised. Carve this multiple-serving steak into slices for serving.
Grilling Beef Shoulder Steaks, marinate (3/4 to 1 inch thick)
Grill steaks (3/4 inch thick), uncovered, over medium, ash-covered coals 14 to 17 minutes (steaks 1 inch thick 16 to 20 minutes) for medium rare to medium doneness, turning occasionally.
BroilingBeef Shoulder Steaks, marinate (3/4) inch thick)
Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium rare to medium doneness, turning once.
Beef Shoulder Steaks, marinate (1 inch thick)
Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.
Braising The Lowdown on Braising
Braising is a moist heat cooking method for less tender beef cuts. After slowly browning, the beef is slowly simmered in a small amount of liquid in a tightly covered pan until fork-tender. The steam inside the pan converts tough collagen to tender gelatin. Flavorful braising juices are thickened for a sauce or gravy. Keys to successful braising are low heat and a tightly covered pan. Boiling rather than simmering causes the beef to toughen.
Beef Shoulder Steaks (3/4 to 1 inch thick)
Slowly brown steaks in small amount of oil in heavy pan. Pour off drippings, if necessary. Add small amount of liquid. Bring to a boil; reduce heat to low. Cover tightly and gently simmer over low heat on top of range or in 325°F oven 1-1/4 to 1-3/4 hours or until fork-tender.
Grilling & Broiling
- Marinate for 6 to 24 hours in tenderizing marinade. A tenderizing marinade contains a food acid, such as lemon juice, vinegar, Italian dressing, salsa or wine.
- Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of steak.
- Marinate in food-safe plastic bag or glass or stainless steel container in refrigerator. Turn steak occasionally for even exposure to marinade.
- Reserve a portion of the marinade before adding the beef to use later to baste or serve as a sauce. Marinades that have been in contact with raw meat must be brought to a full rolling boil before being served.
- Never save and reuse marinade.
- Pat raw steaks dry with paper towels to promote browning.
- Cook over medium heat; high heat chars the outside before the inside is done. Thin-cut steaks can be cooked at a higher temperature.
- Turn with tongs or spatula; piercing causes loss of flavorful juices.
- Carve shoulder steaks into thin slices.
Braising
- Pat raw steaks dry with paper towels to promote browning.
- Use Dutch oven or deep skillet large enough to hold steaks and any other ingredients comfortably. If pan is too small, spillovers may occur.
- Brown = Flavor: Some recipes don’t brown beef before simmering, yet this step adds a huge flavor bonus. If desired, lightly coat steak with seasoned flour before browning to seal in flavor and moisture, and to help thicken braising juices.
- Use 1/2 cup to 2 cups liquid (broth, water, juice, beer, wine) when braising.
- Bring liquid to a boil, then quickly reduce heat to low to maintain a slow simmer. Don’t rush the cooking process. Boiling toughens rather than tenderizes beef.
- Cover pan tightly to retain steam. Don’t lift cover unnecessarily.
- Steaks do not need turning during braising.
- Turn braising juices into gravy or sauce with one of these methods:
- Reduce juices over medium-high heat until slightly thickened.
- Mix cornstarch or flour to smooth paste with equal amount of cool braising juices, beef broth or water. Stir into juices and heat until bubbly and thickened. (For a medium-thick consistency, use 1 tablespoon cornstarch or 2 tablespoons flour per cup of juices.)
- Carve shoulder steaks into thin slices.
Download Beef Training Camp PDF Fact Sheet Here
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DonenessFor best results, cook steaks to medium rare (145°F) or medium (160°F) doneness or braise until fork-tender.
- For grilling or broiling, use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center.
- To judge doneness visually, make a small slit near center of steak and check color.
Medium rare = pink in center, slightly brown toward exterior
Medium = light pink in center, brown toward exterior
- For braising, insert a utility fork into steak. The steak is done when fork inserts without resistance and releases easily when pulled out.
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