Grass-Fed Beef Shoulder Steak by Michelin Starred Chef John Critchley
Grass-fed Beef has a natural chew to it that you will enjoy. It doesn’t melt away like a falsely fattened cow used in other commodity meats. Thus, the need to cook it properly with very little margin for error.
- 1 Tbsp Sea Salt, Coarse
- 1 Tbsp Onion, Powder
- 1 tsp Garlic, Powder
- 1 Tbsp Peppercorn, Black
- 1 tsp Thyme, Dried
- 2 Tbsp Olive Oil
- 1 Tbsp Butter
- Trim the Beef shoulder to remove any fat or sinew and place on a seasoning tray.
- Combine the sea salt, onion powder, garlic powder, black peppercorn and dried thyme in a mortar and pestle and crush until the black peppercorns are all cracked and ingredients are thoroughly mixed.
- Rub the shoulder with the seasoning and then sprinkle with olive oil.
- While your steak is coming up to temperature, pre-heat your cinder grill to sear and close the lid.
- Once the unit is at searing temperature place the steak onto the cinder grill and close the lid.
- Allow to sear for 2 minutes without checking the steak.
- Turn the cinder grill to 125°F and set a timer for 5 minutes.
- After five minutes are up, lift the lid and add the butter to the steak, close the lid and continue to cook for 3 minutes.
- Remove the steak from the Cinder and allow to rest for 8 minutes on a butcher block prior to slicing thin, against the grain.
(note: based on the average thickness of 1.5 inches this should yield you a medium rare tender shoulder steak. Always double check with a probe thermometer for accuracy in the thickest part of the steak)