SHOULDER STEAK WITH HERBS RECIPE - NYT COOKING
Provided by Jacques Pepin
Total Time 10 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil until hot in one very large or two smaller, sturdy skillets. Sprinkle steaks with salt and pepper, and place in the hot oil. Cook 2 to 3 minutes over medium to high heat on each side for 1-inch steaks (medium rare).
- Place steaks on a platter. Add garlic to drippings in skillet; saute for 20 seconds. Add 1/3 cup water (if 2 skillets are used, 1/3 cup in each), mix well and cook, stirring, until encrusted juices have melted. If you use 2 skillets, combine contents of both in one of the skillets.
- Add butter and herbs; cook for a few seconds, until the butter melts.
- Spoon the butter-herb mixture over the steaks, and serve immediately (or hold for 10 to 15 minutes in a 180-degree oven before serving).
Nutrition Facts : @context http//schema.org, Calories 283, UnsaturatedFatContent 11 grams, CarbohydrateContent 1 gram, FatContent 16 grams, FiberContent 0 grams, ProteinContent 32 grams, SaturatedFatContent 5 grams, SodiumContent 291 milligrams, SugarContent 0 grams, TransFatContent 0 grams
BARBECUE SHOULDER STEAK SKILLET RECIPE - FOOD.COM
If you don't have a large enough skillet to accomodate the two steaks and sauce then use a Dutch oven, I use my large electric skillet for this, if desired you may double the sauce amount to use for a large chuck pot roast, cooking times will need to be increased
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet or electric frypan over medium-high heat.In a bowl combine the water with tomato sauce, lemon juice, ketchup, brown sugar, Worcestershire sauce and mustard powder until combined; set aside.
- Season both chuck steaks with salt and pepper (about 1/2 teaspoon of salt and pepper for each steak or can use more if desired).
- Brown both sides of the steak in hot oil then remove to a plate.
- Add in onion; saute for about 3 minutes.
- Add in garlic and crushed chili flakes; cook stirring for another 1 minute.
- Pour in the sauce over and around the meat.
- Cover and simmer on low heat for about 1-1/2 hours or until meat is tender.
- Season with more salt and pepper if needed.
Nutrition Facts : Calories 1572.5, FatContent 110.2, SaturatedFatContent 39.1, CholesterolContent 313, SodiumContent 1829.8, CarbohydrateContent 58.2, FiberContent 5.2, SugarContent 38, ProteinContent 88.7
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From yummly.com
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From alderspring.com
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From beefitswhatsfordinner.com
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From recipes.sparkpeople.com
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From recipeself.com
From recipeself.com
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From livestrong.com
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From recipeself.com
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From recipes.sparkpeople.com
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From recipes.sparkpeople.com
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From foodfirefriends.com
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From yummly.co.uk
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From cooks.com
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From tfrecipes.com
From tfrecipes.com
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From allrecipes.com
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From deporecipe.co
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From traeger.com
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From share-recipes.net
From share-recipes.net
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From cookinglsl.com
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