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)