Mock tender steak is a bit of a misnomer-it looks like a tenderloin but is actually a tougher cut from the chuck shoulder. Despite its name, it’s not naturally tender, but with the right cooking techniques, it can become deliciously juicy and flavorful. If you’re wondering how to cook mock tender steak to perfection, this guide will walk you through everything you need to know.
What Is Mock Tender Steak?
Mock tender steak comes from the chuck primal, specifically the shoulder area of the cow. It’s also known by many other names like chuck fillet steak, chuck clod tender, shoulder tender, or petite fillet. Visually, it resembles a tenderloin, but unlike tenderloin, it’s fibrous and tough due to connective tissue and muscle fibers.
Because of this toughness, cooking it like a typical steak with high heat methods such as grilling or broiling usually results in a dry, chewy experience. Instead, mock tender steak shines when cooked low and slow, allowing the connective tissue to break down and the meat to become tender.
Best Cooking Methods for Mock Tender Steak
1. Braising: The Gold Standard
Braising is the most effective and recommended way to cook mock tender steak. It involves searing the meat first and then slowly simmering it in a flavorful liquid until tender.
How to Braise Mock Tender Steak:
– Season and Sear: Start by seasoning the steaks with salt and pepper. Heat a heavy-bottomed pan (cast iron is great) over medium-high heat with some oil. Sear the steaks on both sides until golden brown, then set aside.
– Prepare the Braising Liquid: In the same pan, add butter and aromatics like onions, garlic, and thyme. Sauté until fragrant and softened. Deglaze the pan with red wine (or balsamic vinegar/dark beer as alternatives), letting it reduce slightly. Then add beef broth.
– Simmer Low and Slow: Return the steaks and any juices to the pan. Cover with a tight-fitting lid and reduce the heat to low. Let the steaks simmer gently for about 2 to 3 hours, checking occasionally for tenderness. The low moist heat breaks down collagen, making the meat tender and juicy.
– Serve: Slice the steak against the grain to ensure a tender bite. Serve with some of the braising liquid and your favorite sides.
2. Slow Cooker Method
If you prefer a hands-off approach, the slow cooker is perfect. Place the seasoned mock tender steak in the slow cooker with vegetables, broth, and herbs. Cook on low for 6 to 8 hours until the meat is fork-tender. This method is ideal for busy days and yields shreddable meat perfect for sandwiches or tacos.
3. Stewing
Cut the mock tender into cubes and brown them in a pot. Add vegetables like carrots, onions, and potatoes along with broth. Simmer until the meat is tender and flavors meld together. This method makes a hearty beef stew.
4. Pressure Cooking
For a quicker tenderizing method, use a pressure cooker or Instant Pot. Sear the meat, add broth and vegetables, then cook on high pressure for about 45 minutes. Allow natural pressure release for best results.
Tips for Cooking Mock Tender Steak
– Bring to Room Temperature: Let the steak sit out for about 30 minutes before cooking to ensure even cooking.
– Marinate for Extra Tenderness: Marinating with acidic ingredients like wine, vinegar, or citrus juice can help break down tough fibers. A simple marinade with olive oil, garlic, and herbs works well if you have time.
– Pound the Meat: Using a meat mallet to tenderize the steak before cooking can help, especially if you want to try grilling or pan-frying.
– Avoid High Heat Alone: Grilling or broiling without tenderizing first usually results in tough, dry meat. If you do grill, sear quickly and rest the meat before slicing thinly against the grain.
– Use Aromatics: Onions, garlic, thyme, and bay leaves add depth to the braising liquid and enhance the steak’s flavor.
– Patience Is Key: Slow cooking methods require time but reward you with tender, flavorful meat that melts in your mouth.
Simple Braised Mock Tender Steak Recipe
Ingredients:
– 6 mock tender steaks, about ¾ inch thick
– Salt and black pepper to taste
– 1 tbsp olive oil
– 1 tbsp butter
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 tsp dried thyme
– ½ cup red wine
– ½ cup beef broth
Instructions:
- Season steaks with salt and pepper. Heat olive oil in a heavy pan over medium-high heat. Sear steaks on both sides until browned. Remove and set aside.
- Lower heat to medium. Add butter, onions, garlic, and thyme. Cook until softened.
- Deglaze the pan with red wine, reduce for 1-2 minutes. Add beef broth and bring to a simmer.
- Return steaks and juices to the pan. Cover and simmer on low heat for about 2 hours or until tender.
- Slice against the grain and serve with braising liquid.
Mock tender steak is a budget-friendly cut that rewards slow, patient cooking. With braising or slow cooking, you can transform this tough cut into a tender, flavorful meal that rivals pricier steaks. So next time you see mock tender steak at the butcher, don’t hesitate to give it a try-you might just discover a new favorite!
Tender, tasty, and affordable-mock tender steak is waiting to be your next kitchen success.