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Mock Tender Steak. Common Names: Chuck Tender Steak; Scotch Tender Steak; Description: Lean and economical. Marinate overnight before grilling; best sliced thin. Cooking Methods: Braise; Choose a Different Cut
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Place the carrots, potatoes and celery at the bottom of the slow cooker. Nestle the seared chuck tender on top. Pour the braising liquid you made over all that, straight from the pan. Add the 1 1/4 cup of beef broth and the fresh herbs (thyme and oregano). Close the lid.
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Heat a skillet or grill pan over medium-high heat and add the olive oil. Allow the oil to heat up for a minute or two. Carefully place the seasoned steak onto the hot pan. Cook the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Aim for an internal temperature of 135°F (medium-rare) to 145°F (medium).
a white plate topped with meat and broccoli
Mock tender steak is a cut of beef from the back of the cow. It got its name from its shape (similar to the tenderloin) rather than its texture, as it can be quite chewy. This lesser-known cut is cooked as a steak and ideally served thinly sliced, or it can be used in soups or stews. Its advantage is that mock tender steak is very economical.
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Searing the Steak. Carefully place the seasoned chuck mock tender steak onto the hot pan. Let it sear for about 3-4 minutes on each side. This step creates a beautiful crust and seals in the juices. If you prefer a well-done steak, you can cook it for an additional 1-2 minutes per side.
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Preheat. Fire up your favorite grill and preheat it to medium-high heat (450 degrees F) with your grill preheated for two-zone cooking (one direct heat side and one indirect heat side). Sear. Remove the steak from the marinade and place the meat over the direct heat. Sear for 3-4 minutes per side.
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Grilling. To grill mock tender steak, start by marinating the meat for at least 2 hours to add flavor and tenderness. Then, preheat your grill to medium-high heat and grill the steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing and serving.
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3. Add red wine to pan and scrape up browned bits from the bottom. Add broth, thyme, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine, then add mock tenders back to the pan. Bring to a boil, then reduce heat to a very low simmer. Tightly cover the pan and let it simmer 1 hour and 45 minutes, until beef is tender.
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Mock tender steak is a lean and chewy boneless cut of beef which is harvested from the chuck primal. Visually it resembles a tenderloin steak but it is not at all tender - hence the name.If cooked properly however, the tough cut can be transformed into flavorful and easy to chew meat.This mock tender steak recipe instructs you to do just that.
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Cook the steaks until they reach an internal temperature of 160°F. For every 2 inches of thickness, let the meat simmer in the braising liquids for 90 minutes to 2 and a half hours. Do not remove the pan's lid as doing so will release heat and moisture. Preheat a frying pan to high heat. In the pan, add a little cooking oil, and let it heat up.
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Step 3. Add 1/2 c. braising fluid to the skillet or Dutch oven. The fluid might consist of water, broth, juice, wine or beer, depending on your desired flavor. Place the lid on the container and reduce the heat to a simmer.
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Preheat oven to 425 degrees F. In an ovenproof skillet heat 1 tablespoon of the oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish cooking.
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8 Simple Ways to Make Tough Meat Tender Physically tenderize the meat. Use a marinade. Don't forget the salt. Let it come up to room temperature. Cook it low-and-slow. Hit the right internal temperature. Rest your meat. Slice against the grain.
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Dump the entire bottle of Catalina, Russian or French salad dressing over the steak. Pour 1 cup of water and a dash (or two) of Worcestershire sauce over the dressing and stir until the liquids are blended. Turn down the heat and simmer until the steak is done according to your taste.
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Chuck Tender Steak |Lean. Also Known As: Chuck Filet Steak; Chuck Tender Steak; Fish Steak; Mock Tender Steak. Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling. Butcher's Note. Also referred to as "Mock Tender" Steak because it has a similar appearance to a Tenderloin Steak.
A thick, budgetfriendly chuck steak or 7bone steak makes a tender
Step 5. Let the meat simmer in the braising juices for 90 minutes to 2-1/2 hours for every 2 inches of thickness. Avoid removing the lid from the pan because that releases heat and moisture.
