How Do You Cook Mock Tender Steak? Mastering This Often-Overlooked Cut
The secret to cooking mock tender steak lies in understanding its unique muscle fiber structure. Done right, it offers a deliciously flavorful and budget-friendly alternative to more expensive cuts through low and slow braising or marinading and quick grilling.
Understanding the Mock Tender
The mock tender, also known as the shoulder tender or petite tender, is a cut from the shoulder of the cow. Because it comes from a well-worked muscle, it can be tough if not prepared correctly. However, its rich beefy flavor makes it worth the effort. Think of it as a leaner, more economical version of the tenderloin. With proper cooking techniques, you can transform this often-overlooked cut into a culinary masterpiece.
Benefits of Cooking Mock Tender
Choosing mock tender steak offers several advantages:
- Cost-effectiveness: It’s significantly cheaper than tenderloin or ribeye.
- Flavor: Despite its location, it boasts a robust beef flavor.
- Versatility: It can be braised, grilled, pan-seared, or even used in stews.
- Lean Protein: It’s relatively lean, making it a healthier option.
Preparing Mock Tender for Cooking
Preparation is crucial for tenderizing mock tender steak. Consider these methods:
- Marinating: A good marinade will not only add flavor but also help break down tough muscle fibers.
- Tenderizing: Using a meat mallet to gently pound the steak can improve its texture.
- Trimming: Removing any excess silver skin or connective tissue will enhance tenderness.
- Scoring: Lightly scoring the surface of the steak can help marinades penetrate and prevent curling during cooking.
Cooking Methods: Braising vs. Grilling
The best cooking method depends on your desired outcome and available time.
Braising (Low and Slow):
This is generally recommended for maximum tenderness.
- Sear: Sear the steak on all sides in a hot pan with oil.
- Deglaze: Deglaze the pan with red wine, beef broth, or your favorite liquid.
- Add Aromatics: Add onions, garlic, herbs, and other aromatics.
- Braise: Cover and simmer in a low oven (around 300°F) for 2-3 hours, or until fork-tender.
Grilling (Quick and Hot):
This works well after marinating or tenderizing.
- Marinate: Marinate the steak for at least 30 minutes, or up to overnight.
- Preheat: Preheat your grill to medium-high heat.
- Grill: Grill for 3-5 minutes per side for medium-rare, or longer for your desired doneness.
- Rest: Let the steak rest for 5-10 minutes before slicing against the grain.
Common Mistakes to Avoid
- Overcooking: Mock tender can become tough if overcooked. Use a meat thermometer to ensure it reaches the desired doneness.
- Skipping the Marinade: Marinating is essential for tenderizing and adding flavor.
- Not Resting: Allowing the steak to rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slicing with the Grain: Always slice against the grain to shorten the muscle fibers, making the steak easier to chew.
Serving Suggestions
Mock tender steak pairs well with a variety of sides:
- Potatoes: Mashed potatoes, roasted potatoes, or potato salad.
- Vegetables: Grilled asparagus, roasted carrots, or sauteed spinach.
- Salad: A fresh green salad or a creamy coleslaw.
- Sauce: A simple pan sauce, chimichurri, or horseradish cream.
Frequently Asked Questions (FAQs)
What internal temperature should I aim for when cooking mock tender steak?
For medium-rare, aim for an internal temperature of 130-135°F. For medium, aim for 135-145°F. Remember to let the steak rest, as the internal temperature will continue to rise slightly. Overcooking this cut can result in toughness.
Can I use a slow cooker to cook mock tender steak?
Yes, a slow cooker is an excellent option for braising mock tender. Simply sear the steak first, then add it to the slow cooker with your chosen braising liquid and aromatics. Cook on low for 6-8 hours or on high for 3-4 hours, until the steak is incredibly tender.
What’s the best marinade for mock tender steak?
A good marinade should include an acidic ingredient (like vinegar or citrus juice), oil, and seasonings. A classic marinade could include olive oil, lemon juice, soy sauce, garlic, and herbs. The acidity helps break down the tough muscle fibers.
How long should I marinate mock tender steak?
Marinate for at least 30 minutes, but ideally for several hours or overnight. The longer the steak marinates, the more tender and flavorful it will become. Don’t marinate for more than 24 hours, as the acid can start to break down the meat too much.
Can I pan-sear mock tender steak instead of grilling or braising?
Yes, you can pan-sear mock tender. Make sure to marinate it first and use a very hot pan with a high smoke point oil. Sear quickly on both sides to develop a crust, then lower the heat and cook to your desired doneness.
How do I know when the steak is done braising?
The steak is done braising when it is fork-tender, meaning you can easily insert a fork into the meat and it pulls apart with little resistance. You can also check the internal temperature with a meat thermometer.
What is the difference between mock tender and tenderloin?
While both are tender steaks, they come from different parts of the cow. Tenderloin is from the loin and is naturally very tender and lean. Mock tender is from the shoulder and, while flavorful, requires more effort to tenderize. Tenderloin is also significantly more expensive.
How do I slice mock tender steak correctly?
Always slice against the grain. Look closely at the steak to identify the direction of the muscle fibers. Slice perpendicular to the grain to shorten the fibers, making the steak easier to chew.
Can I freeze mock tender steak?
Yes, you can freeze mock tender steak. Wrap it tightly in plastic wrap, then in freezer paper or a freezer bag to prevent freezer burn. It can be stored in the freezer for up to 3 months.
What are some alternative names for mock tender steak?
Mock tender steak is also known as shoulder tender, petite tender, and bistro filet. These names often appear on butcher shop signage, so it helps to recognize them. Knowing these names allows you to find this budget-friendly cut easily.
Is mock tender steak a good choice for steak tacos?
Absolutely! Marinate and grill or pan-sear the mock tender, then slice it thinly against the grain. The flavorful and tender meat makes a delicious filling for tacos.
Can I use mock tender steak in stir-fries?
Yes, mock tender can be used in stir-fries. Slice the steak thinly across the grain before cooking, then stir-fry quickly over high heat. Be careful not to overcook it, as it can become tough.