Mock Tender Steak

Mock Tender Steak

This weeks recipe brings Mock Tender Steak Recipe. The mock tender comes from the shoulder, it is lean and although named "tender" it is a tougher cut of meat that requires slow cooking.

2 Mock Tender Steaks (about 6-8 oz each)

2 tablespoons olive oil (for searing)

3 cloves garlic, minced

1 medium onion, chopped

1 teaspoon smoked paprika

1 teaspoon onion powder

1/2 teaspoon ground thyme

Salt and pepper, to taste

1 cup beef broth

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

Fresh parsley, for garnish

How to Cook the Perfect Mock Tender Steak

Cooking Mock Tender Steak may seem intimidating at first, but once you understand the right techniques, you’ll realize just how easy it is to make a tender, flavorful steak that rivals the priciest cuts. Here’s a step-by-step guide to help you get the most out of this affordable and delicious cut.

Seasoning the Steak

The foundation of a flavorful steak is in the seasoning. Begin by generously rubbing both sides of your Mock Tender Steaks with a mix of smoked paprika, onion powder, ground thyme, and salt and pepper. This blend adds warmth and depth to the steak’s natural flavors. Allow the steaks to sit at room temperature for about 10-15 minutes—this gives the seasoning time to penetrate the meat and helps the steak cook more evenly.

Searing the Steak

Searing is the secret to locking in all the juicy goodness. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add your steaks and cook them for about 4 minutes on each side. You’re looking for a rich, golden-brown crust that adds texture and flavor. Don’t rush this step—searing is what gives the steak that irresistible savory exterior.

Braising for Tenderness

After searing, it’s time to transform the Mock Tender Steak into a melt-in-your-mouth masterpiece. Reduce the heat to low and pour in beef broth, Worcestershire sauce, and balsamic vinegar. This flavorful mixture will create a rich sauce while tenderizing the meat. Cover the skillet and let the steak braise for 1.5 to 2 hours, turning it every 30 minutes or so. The longer it cooks, the more tender it becomes. Keep the heat low and slow—it’s key to breaking down the fibers in this tougher cut.

Finishing Touches

Once the steak is fork-tender, it’s time to serve! Remove the steaks from the skillet, allow to rest at least 5 minutes and slice them against the grain to ensure the most tender bite. Spoon the rich braising liquid over the steak for added flavor. Garnish with a sprinkle of fresh parsley for a pop of color and freshness.

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