Simmering Steaks & Strips

Simmering Steaks are steaks served stew-style – they cook faster than Pot Roasts, serving just 2 to 3 people. Cook by simmering (or braising), on the stove top, in the oven or by slow cooker.
Simmering Steaks & Strips

  1. Season steak/strips. In hot, lightly oiled skillet, brown all over. Add sliced vegetables (such as onion, sweet green pepper and garlic), if desired.
  2. Add enough liquid (such as canned soup or tomatoes, broth or red wine) to just cover beef.
  3. Simmer, covered, in 325°F (160°C) oven or on stove top approximately 1-1/4 hours or until tender. Serve with cooked rice, noodles or mashed potatoes.

COOK’S NOTES

Simmer beef in the oven rather than on the stove for constant simmer with less chance of scorching.

ALTERNATIVE NAMES

  • Cross Rib = Shoulder, Clod, Chuck Shoulder
  • Top Blade = Flat Iron, Top Chuck, Chuck Mock Tender, Chuck Eye, Chuck Arm

Source: Canada Beef Inc.