Looking for tips on the perfect way to prepare cross rib steak? This guide will tell you everything you need to know about this robust, tasty cut. We’ve also included one of our favorite recipes, which is inspired by classic steakhouse fare. Read on to learn how to grill cross rib steak to bold, mouthwatering perfection.
What Is Cross Rib Steak?
Before you can learn how to grill cross rib steak, you’ll need to know a few things about it.
This cut—also known as beef shoulder steak—is taken from the shoulder part of the animal, also known as the chuck. This region sees a great deal of muscle movement. As such, the meat is full of beefy flavor. Unfortunately, it can also be quite chewy—even tough—unless it’s received the proper treatment. This toughness is what we’re trying to help you avoid.
Cross rib steak has a flavor that’s similar to ribeye. This is understandable, given that the meat comes from roughly the same portion of the cow. The cross rib is located closer to the shoulder, however, which is what contributes to that extra-chewy texture. The upside? It also costs significantly less than ribeye. It’s possible to obtain cross blade (or beef shoulder) steak for one quarter of what you’d pay for a ribeye of similar size.
For those of you who are apprehensive about grilling tougher cuts of meat, take a look at this video tutorial.
How To Grill Beef Shoulder Steak
- Serve these steaks with grilled onions and potatoes that have been roasted in foil.
- 4 8-ounce beef shoulder (cross rib) steaks.
For the Marinade:
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 3 tablespoons soy sauce
- 2 tablespoons whole-grain mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Lawry’s Seasoned Salt
1. Make the marinade. In a medium nonreactive bowl, whisk together the vinegar, lemon juice, soy sauce, mustard, Worcestershire sauce, pepper, garlic powder, onion powder, and salt. Slowly whisk in the olive oil until the mixture is emulsified.
2. Place the beef shoulder steaks in a shallow glass roasting pan and pour the marinade over the steaks. Turn them once with a pair of tongs so that they’re fully coated in the marinade.
3. Place the pan in the refrigerator. Allow the steaks to marinate for 12-24 hours.
Tip: If you aren’t able to invest either a half or a whole day, you can shorten the marinating time to 6 hours. The meat won’t be quite as tender, but it will have absorbed all the flavors.
4. Remove the steaks from the marinade and pat dry with paper towels.
5. Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Pellet grills should be set to about 400 degrees Fahrenheit.
6. Place the steaks on the grill. Cook for about 4-5 minutes over direct heat.
7. Flip the steaks using a pair of heatproof tongs. If the cooked sides looks too dark, move them to indirect heat, or turn the heat down if you’re using a gas or pellet grill.
8. Cook for another 5 minutes, until grill marks appear on the other side.
9. Check the temperature by inserting a meat thermometer into the center of one of the steaks. Be careful not to insert it too far, or you’ll get an inaccurate readout. The steaks are done when the thermometer reads at least 135 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium.
10. After removing the steaks from the grill, let them rest on a platter tented with aluminum foil for at least 5 minutes before serving.
Now that you know how to grill beef shoulder steak, you’re well on your way to saving a ton of money at the butcher counter. The next time you’re craving ribeye, give one of these a try instead.
- How to grill top round steak
- How to grill sirloin cap steak
- How to grill sirloin tip steak
- How to grill top blade steak
- How to grill petite sirloin steak
- How to grill a tomahawk steak
- How to tell if steak is bad
- T-Bone vs Porterhouse steak
Hi there! I’m Darren Wayland, your BBQHost. My love of great barbecue inspired me to curate this site as a resource for all my like-minded fellow pitmasters out there. When I’m not researching and learning all I can about the latest tips and techniques, you can find me at the grill—that is, if you can spot me at all through the clouds of sweet-smelling smoke. And since you asked, yes, that probably is barbecue sauce on my face. Welcome to the party!