Shoulder Steak With Herbs Recipes

SLICED STEAK WITH HERBS

Steps:

• Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.
• Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.
• Drizzle a carving board with olive oil, place steak on board. Let steak rest then thinly slice against the grain and dress the thinly sliced meat with olive oil, herbs and salt, tossing with tongs to combine. Serve garnished with lemon wedges.

SHOULDER STEAK WITH HERBS

Steps:

• Heat the oil until hot in one very large or two smaller, sturdy skillets. Sprinkle steaks with salt and pepper, and place in the hot oil. Cook 2 to 3 minutes over medium to high heat on each side for 1-inch steaks (medium rare).
• Place steaks on a platter. Add garlic to drippings in skillet; saute for 20 seconds. Add 1/3 cup water (if 2 skillets are used, 1/3 cup in each), mix well and cook, stirring, until encrusted juices have melted. If you use 2 skillets, combine contents of both in one of the skillets.
• Add butter and herbs; cook for a few seconds, until the butter melts.
• Spoon the butter-herb mixture over the steaks, and serve immediately (or hold for 10 to 15 minutes in a 180-degree oven before serving).

PORK BLADE STEAK WITH GARLIC/HERB

Steps:

• mix spices with garlic and rub on both sides of steaks and let sit 1 hour or more.
• Brown in a small amout of olive oil in oven proof pan.
• Add chicken stock and cover with foil or lid Bake for 1 1/2 hours at 350 degrees.
• Top with thick peppery country gravy.
• Serve with mashed potatoes of rice and fresh veg.

CHUCK BLADE STEAKS WITH HERB WINE SAUCE

Steps:

• Pat steaks dry and sprinkle both sides with salt and pepper.
• Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered.
• Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper to taste.
• Serve steaks with sauce poured over.