Sam's Place: how to grill beef shoulder steak

Well, we all know that grilling season has finally arrived. Last week Fran came home from a trip to the grocery store with a beef shoulder tender.

This steak was packaged already and marinaded with tangy vinegar, garlic, onion, and black pepper marinade. All I had to do was grill this steak without ruining it.

The truth be known, I've never heard of this cut of beef before so I looked it up. Here is what I discovered.

Beef tender is a cut from the shoulder and is one of the most tender cuts of beef it is very similar to a Filet Mignon but less expensive.

Fran said this is the most tender steak that I ever cooked on the grill. Who am I to argue with that? Here is how I grilled this beef shoulder petite tender.

I set my Huntington Gas Grill on the high setting. The grill was ready in about 5 minutes.

I grilled the first side for exactly 4 minutes.
Turned the steak over and grilled the second side for 3 minutes.
I lowered the grill setting to medium after 3 minutes on the second side.
Turned the steak over again, closed the lid, and grilled for 10 minutes. Until the internal temperature reached 130 degrees.
Then I let the steak rest for 5 minutes before cutting it.

This steak was a little less than one pound so your grill time may vary based on size. As long as you keep an eye on the internal temperature you'll be fine.

This method gave me a perfectly juicy, medium rare, and tender steak. I highly recommend this cut of beef, I know you won't be sorry.

As always thanks for stopping by and I hope you enjoy.

Whether you're cooking meat on the grill, in the oven, or on a stovetop it's always a good idea to have a good meat thermometer. And, a good sharp knife to cut the meat.