gas grill with side tables The Best Way to Grill Shoulder Steak

For steak lovers, the meat cut off from the shoulder or "chuck" represents a maddening confusion.On the good side, they are cheap and the packaging is powerful.Unfortunately, they are also strong and usually good.
Fitted with gri and thick fat seams.
Most chefs and cooking books ignore the concept of grilled steak because of its toughness, but when the grilled steak is handled well, the grilled steak will still be enjoyable.No cooking magic can make chuck steak look like a rib eye or T-Bone, so adjust your expectations accordingly and enjoy your steak.In any case, tender it before cooking, but the most important step is to cut the Chuck thin on the grain after it falls off the grill.
This shortens the tough muscle fibers and makes your steak slice as delicious as the lobster tail or lobster circle.Trim any excess fat from the edge of the steak and cut off any thick fat or dirt seam if you want.Sometimes, when you take the steak together, you need to tie it to the hemp thread of the butcher's shop.
Alternatively, you can pin any loose pieces in place with bamboo skewers or wooden toothpicks, but you need to remove the pieces before cutting the steak and serving.Season the chuck steak with a lot of coarse salt and let it rest for at least 45 minutes.The juice of the beef itself dissolves the salt and then absorbs the resulting salt water.
This not only season the steak more effectively than marinating it on the table, but also improves the texture of the steak with a mild tenderizing effect.Preheat your gas grill to 400 degrees Fahrenheit, or point coal on a charcoal grill to burn them until they cover a thin layer of ash.Dry the surface of the steak with a paper towel.
It takes a lot of energy to turn moisture into steam, and your steak will not turn brown until the steak disappears.Gently brush or spray the steak with oil to enhance the brown color and prevent it from sticking together, then place it on a preheated grill.Depending on the thickness of the steak, grill for 14 to 20 minutes or until the steak reaches the correct internal temperature at the instant testRead the thermometerLike other hard-cut steaks, the shoulder steak is the most tender when cooked to mediumSo pay attention to its temperature reaching 125 to 135 degrees F.
Place the steak on the cutting board or preheat board for 5 minutes or more and cover it loosely with aluminum foil.Rest time gives your steak a better texture when cutting, giving you a few minutes to bring the side dishes to the table.Slice the steak along a diagonal line on the grain and eat it with your favorite side dish.
Beating the steak with a mallet, soaking briefly or spraying gently with a commercial tenderizer can make it easier to chew, although each one is not as important as cutting into slices after the steak is made.The shoulder steak itself has a rich taste of beef, so the marinade, spices and sauces are completely optional.Some of the muscles on the shoulders are surprisingly tender, and many butchers will cut these special steaks for you at your request.
The "top blade" or "ranch" steak is a surprisingly tender shoulder, except for a grid that extends along its middle.The chef-Friendly flatiron steak is a smaller GrillFree part cut from the top blade."Petite and tender" is a thin and flat piece of the waist muscles extending to the shoulder, making it one of the most delicious cuts on the Chuck.
It is usually baked neatly and cut into big medals, just like the pork tenderloin