WEBInstructions: 1. **Preheat the oven:** Start by preheating your oven to 375°F (190°C). 2. **Season the steak:** Season your chuck mock tender steak generously with salt and pepper. You can also add any additional seasonings you prefer, such as garlic powder, paprika, or dried herbs. Rub the seasonings into the meat, ensuring they adhere well. 3.
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WEBHeat a cast iron skillet (or any oven-safe, heavy-bottomed pan) over high heat with the ½ tablespoon of beef tallow and preheat your oven to 400°F (205°C). Season. Use a few paper towels to pat dry your 8 ounces of chuck steak and then season it liberally on all sides with the ½ tablespoon of steak seasoning. Sear steak.
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WEBHeat a skillet or grill pan over medium-high heat and add the olive oil. Allow the oil to heat up for a minute or two. Carefully place the seasoned steak onto the hot pan. Cook the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Aim for an internal temperature of 135°F (medium-rare) to 145°F (medium).
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WEBKaren Karsten. 10 of 11. 11 of 11. Our Best Round Steak Recipes for Budget- and Family-Friendly Meals Steak Recipes. Find chuck steak recipes to satisfy your whole family, such as Marinated Boneless Chuck Steak and Pan-Fried Steak with Marsala Sauce. Get the crowd-pleasing chuck ideas here.
WEBAdd the carrots, potatoes, and onions around the roast, making sure they are submerged in the liquid. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the roast is fork-tender and falls apart easily. Remove the roast and vegetables from the slow cooker and transfer to a large platter5.
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WEBFinish grilling. Once both sides have a nice sear, move the steaks to the low-heat side of the grill, close the lid, and cook to your desired doneness. 120-125 degrees F for rare, 130-135 for medium rare, 140-145 for medium, 150-155 for …
WEBSeal the bag. Sous Vide the Steak for 24 Hours: Set a sous vide bath to 131°F/55*C for medium-rare. (Use 136°F/58°C for medium, or 141°F/60.5°C for medium-well) Put the bag with the steak into the water bath and cook for 24 hours. (Try to go for at least 12 hours, or up to 48 hours).
WEBBraising: Highly Recommended. The most highly recommended method of cooking either mock tender steak or mock tender roast is to braise it, which means searing it in a skillet, then simmering it in liquid until it’s cooked through. As the meat braises, its collagen breaks down in the cooking liquid, and the muscle fibers loosen up and separate.
WEBHeat oil in a large skillet over medium-high heat. When oil begins to shimmer, dredge steak in the seasoned flour on both sides. Brown meat well, about 5 minutes each side. Remove meat from pan. Add the stock, scraping up all the browned bits in the pan. Add meat back to pan and bring to boil.
WEBPour off all but 1 tablespoon of the remaining fat in the pot. Sauté the onions, simmer the beer: Add the onions to the pot and sprinkle with the dried thyme and ½ teaspoon of fine sea salt. Sauté the onions, occasionally stirring and scraping the bottom of the pot with a flat-edged wooden spoon, until the onions soften, about 5 minutes.
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WEBWhen you turn over the steak, add a pat of butter and spoon the melted butter onto the chuck steak. Cook the steaks until you reach 125°F (50°C) for medium-rare. Remove the cooked chuck steaks and place them on a plate or tray to rest for at least 5 minutes before enjoying. *Cut against the grain when slicing to serve.
WEBMock tender steak is a cut of beef from the back of the cow. It got its name from its shape (similar to the tenderloin) rather than its texture, as it can be quite chewy. This lesser-known cut is cooked as a steak and ideally served thinly sliced, or it can be used in soups or stews. Its advantage is that mock tender steak is very economical.
WEBWhen the roast is nicely browned, place it in your prepared roasting pan. Add in the ½ cup water to the hot pan. Deglaze and pour the liquid into the roasting pan, along with the thyme and rosemary. Cover the roasting pan tightly with a lid or aluminum foil and put in the oven for about 2 hours.
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WEBTo reheat, wrap the steak in foil and heat in a 225 f oven for 5 to 10 minutes or until warmed through. Make steak sandwiches using thin slices of steak. Sauté onions and bell peppers in a skillet and add the thinner pieces of meat to heat through. Serve on a toasted bun with your favorite condiments.
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WEBMock tenderloin, also known as shoulder tender or teres major, is a lesser-known cut of beef that offers a cost-effective alternative to the coveted tenderloin. The name "mock tenderloin" is somewhat misleading since it does not come from the same area as the true tenderloin (filet mignon). However, it does share some similarities in its
WEBSprinkle on some olive oil and plenty of Kosher salt, pepper, and your favorite seasonings. Wrap the aluminum foil tightly around the whole steak and vegetables. Set it in a shallow roasting pan or baking dish. Bake for 1 to 1.5 hours, or until the meat is tender and the vegetables are well cooked.
WEBInstructions. ☐ Use about 4 teaspoons of seasoning mix to season all side of the steaks, place them back in IP, stacked on each other if need be. ☐ Push the meat setting and adjust time to anything from 7 to 15 minutes, depending on the thickness of your steak and desired tenderness. ☐ Start your rice, potatoes or other starchy veggie.
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