The Best Beef Shoulder Clod Steak Recipe

While there are many cooking methods you can use to create a flavorful steak, nothing can come quite as close to a sous vide chuck steak. Cooking chuck steak for 24 hours can make this sub-prime cut just as juicy as an expensive steak cut. In this article, we share the best beef shoulder clod steak recipe and everything you need to know for steak perfection.   

What is Chuck Steak?

This affordable cut comes from the shoulder of the cow; it’s among the tougher cuts of meat depending on the kind you choose. Beef chuck is known as a primal cut and could be tender enough to cook in just a few minutes using minimal seasoning. These distinct muscles will come with some fat which can add flavor but it’s best to marinade them for a great result.  

Selecting Your Chuck Steak

When you want to make the perfect chuck roast, the best place to get the right cut is from your local butcher, who can carve a chuck roast as you watch, to let you check the quality and size before buying it. But if you’re not close to a butcher shop, you can also look through the meat department of your local grocery store for the right cut of meat. 

What is Sous Vide? 

In this cooking method, food items are sealed inside a bag and cooked in a low-temperature and precisely controlled water bath for an extended time. This technique slowly melts any connective tissue in proteins like chicken and steak, while retaining moisture and a tender texture. The difference between a chuck steak used for a pot roast and the most tender meat is applying 24 hours of sous vide. 

Best Beef Shoulder Clod Steak Recipe

Before we jump into the actual sous vide technique, it’s important to understand the equipment you’ll need and the ingredients you’ll be using. 

Equipment

• Sous Vide Machine: This is an immersion circulator to help slow-cook vacuum-sealed food.
• Sous Vide Bag: A plastic bag that’s food-safe is a must when you want to help infuse your flavors into the food; using vacuum sealers is the best way to seal flavor. 
• Grill: Using a grill can help you put a good sear over your steak.
• Cast Iron Skillet or Cast-Iron Pan: If you don’t have a grill, you can use one of these to sear your steak; simply cook your meat for 1 to 2 minutes over a hot skillet. 

Ingredients

• 2-inch thich shoulder steak (around 3 pounds)
• 1 tsp. of sea salt
• 1 tsp. of black pepper
• 1 tsp. lemon zest
• 1 sprig of fresh rosemary
• 1 sprig of fresh sage
• 1 sprig of fresh thyme
• 1 tbsp. of butter
• 1 tsp. of black pepper, for sprinkling
• 2 cloves of peeled garlic
• 2 tsp. coarse sea salt for sprinkling

Instructions 

1. Sprinkle your steak with your sea salt and black pepper.  
2. Place the steak inside the vacuum bag then mix in some butter, sage, thyme, rosemary, garlic cloves, and lemon zest then seal your bag. 
3. Set your sous vide machine to 131 degrees F to get medium-rare, 136 degrees F for medium, and 141 degrees F for a medium-well finish.
4. Place your steak into your water bath, allowing it to cook for the next 24 hours.
5. Remove your bag from your sous vide, open it, and take the steak out of the bag. 
6. Next, pat your steak dry using paper towels. 
7. Preheat your grill to the highest temperature. Sear your steak on medium-high heat for 4 minutes and flip it every minute; try to get crosshatch grill marks. 
8. Place your steak on your cutting board and allow it to rest for the next 5 minutes. 
9. Cut your steak into smaller pieces, around ½-inch to 1-inch thick, depending on your preferences and how many people you’re serving. Sprinkle your steaks with salt and pepper then serve. 

Substitutions

If you’re unable to get your hands on tender chuck steak, you can also use other cuts of beef such as blade steaks, flat iron steaks, or a ribeye steak. To ensure that your food will be safe for consumption, long cooks such as 24-hour sous vide must reach an internal temperature of 130°F. It’s best to use a meat thermometer to check on your steak’s temperature to make sure it’s safe to eat. 

When you want to make the most out of the juice in your sous vide bag once you’re done cooking, you can create pan sauces by bringing the juice from your sous vide to a boil. Unfortunately, the proteins in the sauce will clump together, so put it through a mesh strainer then pour some red wine (around ½ cup) into the pan and allow it to boil for a beefy flavor. Add your filtered juice and allow it to simmer until your sauce thickens then remove it from the heat; add 1 tablespoon of butter to finish. 

Conclusion

Now that you know the secret to the best beef shoulder clod steak, you now have the perfect protein to go along with your favorite sides such as green beans. This excellent recipe produces a flavorful dish using a simple piece of meat that’s cooked at a low temperature. While it comes with a long cooking time, the results are surely worth it.

Sources 

• Dadcooksdinner.com
• Mychicagosteak.com
• Tasteofhome.com