How to Bake an Easy Beef Shoulder Steak (4 Steps)

Modern cooks tend to think of steaks as single-serving portions of meat, but that isn't always the case. Less-tender cuts can be cooked whole and then sliced thinly to serve several diners, an old-fashioned technique that gets maximum mileage out of what's usually an inexpensive cut of beef. For example a big shoulder steak cut from the chuck -- typically 1 1/2 to 2 pounds -- can easily serve four to six diners.

Things You'll Need

  • Heavy ovenproof skillet or cast-iron griddle
  • Cooking oil
  • Salt and pepper
  • Instant-read thermometer
  • Cutting board
  • Aluminum foil

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. While it's warming, select a heavy skillet with an ovenproof handle that's large enough to hold the steak. If you have a heavy cast-iron griddle, that will also work.

  2. Heat the griddle over medium-high heat. Brush both sides of the steak lightly with oil, then season them with salt and pepper. Place the steak in the pan and sear it for 2 minutes, until thoroughly browned.

  3. Turn the steak and sear for another 2 minutes. Slide the skillet into your preheated oven, and bake the steak until it reaches your desired degree of doneness when tested with an instant-read thermometer. For a shoulder steak approximately 1 1/2 inches thick, medium-rare takes approximately 10 to 12 minutes.

  4. Remove the steak from your oven and let it rest on a cutting board, covered loosely with aluminum foil, for 10 to 15 minutes. Carve it across the grain at a slight angle into 1/4-inch slices, and serve with your choice of side dishes.

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