The 7 bone steak, also known as the chuck steak or blade steak, is a cut of beef that comes from the shoulder area of the cow. It is a flavorful and tender cut of meat that is perfect for grilling, pan-frying, or oven roasting. In this article, we will provide a step-by-step guide on how to cook the perfect 7 bone steak.
Understanding the 7 Bone Steak
Before we dive into the cooking process, it’s essential to understand the characteristics of the 7 bone steak. This cut of meat is known for its rich flavor and tender texture. It is a relatively inexpensive cut of meat compared to other cuts, making it an excellent option for those on a budget.
The 7 bone steak gets its name from the seven bones that are embedded in the meat. These bones are actually part of the cow’s shoulder blade and add to the flavor and tenderness of the meat.
Choosing the Right 7 Bone Steak
When selecting a 7 bone steak, look for the following characteristics:
- A good balance of marbling (fat distribution) throughout the meat
- A rich, beefy color
- A tender and fine texture
It’s also essential to choose a steak that is at least 1-1.5 inches thick. This will ensure that the steak cooks evenly and is tender and juicy.
Preparing the 7 Bone Steak
Before cooking the 7 bone steak, it’s essential to prepare it properly. Here are the steps to follow:
Trimming the Fat
Trim any excess fat from the steak, if necessary. This will help the steak cook more evenly and prevent it from becoming too greasy.
Seasoning the Steak
Season the steak with your desired seasonings. Some popular seasonings for the 7 bone steak include:
- Salt and pepper
- Garlic powder
- Paprika
- Italian seasoning
Bringing the Steak to Room Temperature
Bring the steak to room temperature by leaving it out for about 30 minutes to 1 hour before cooking. This will help the steak cook more evenly and prevent it from cooking too quickly on the outside.
Cooking the 7 Bone Steak
Now that the steak is prepared, it’s time to cook it. Here are the steps to follow:
Grilling the 7 Bone Steak
Grilling is an excellent way to cook the 7 bone steak. Here’s how to do it:
- Preheat your grill to medium-high heat (about 400°F).
- Place the steak on the grill and cook for 5-7 minutes per side, or until it reaches your desired level of doneness.
- Use a meat thermometer to check the internal temperature of the steak. The recommended internal temperature for medium-rare is 130°F – 135°F, medium is 140°F – 145°F, and medium-well is 150°F – 155°F.
Pan-Frying the 7 Bone Steak
Pan-frying is another excellent way to cook the 7 bone steak. Here’s how to do it:
- Heat a skillet or cast-iron pan over medium-high heat (about 400°F).
- Add a small amount of oil to the pan and swirl it around.
- Place the steak in the pan and cook for 3-5 minutes per side, or until it reaches your desired level of doneness.
- Use a meat thermometer to check the internal temperature of the steak.
Oven Roasting the 7 Bone Steak
Oven roasting is a great way to cook the 7 bone steak, especially during the winter months when grilling is not an option. Here’s how to do it:
- Preheat your oven to 400°F.
- Place the steak on a baking sheet or roasting pan.
- Cook the steak in the oven for 15-20 minutes, or until it reaches your desired level of doneness.
- Use a meat thermometer to check the internal temperature of the steak.
Resting the 7 Bone Steak
Once the steak is cooked, it’s essential to let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute and the steak to retain its tenderness.
Why Resting is Important
Resting the steak is crucial because it allows the juices to redistribute and the steak to retain its tenderness. When you slice into the steak immediately after cooking, the juices will flow out, making the steak dry and tough.
Slicing and Serving the 7 Bone Steak
Once the steak has rested, it’s time to slice and serve it. Here are some tips to keep in mind:
- Slice the steak against the grain, using a sharp knife.
- Slice the steak into thin strips, about 1/4 inch thick.
- Serve the steak with your desired sides, such as mashed potatoes, roasted vegetables, or a salad.
Popular Sides for the 7 Bone Steak
Here are some popular sides that go well with the 7 bone steak:
- Mashed potatoes
- Roasted vegetables (such as asparagus, Brussels sprouts, or carrots)
- Salad (such as a garden salad or a Caesar salad)
- Grilled or sautéed mushrooms
Conclusion
Cooking the perfect 7 bone steak requires some skill and patience, but with the right techniques and tips, you can achieve a delicious and tender steak. Remember to choose the right cut of meat, prepare it properly, cook it to the right temperature, and let it rest before slicing and serving. With these tips, you’ll be well on your way to cooking the perfect 7 bone steak.
| Cooking Method | Cooking Time | Internal Temperature |
|---|---|---|
| Grilling | 5-7 minutes per side | 130°F – 155°F |
| Pan-Frying | 3-5 minutes per side | 130°F – 155°F |
| Oven Roasting | 15-20 minutes | 130°F – 155°F |
By following these tips and techniques, you’ll be able to cook a delicious and tender 7 bone steak that’s sure to impress your family and friends.
What is a 7 bone steak and where does it get its name?
A 7 bone steak is a type of steak that is cut from the chuck section of the cow. It gets its name from the seven bones that are typically visible in the steak, which are actually part of the cow’s ribcage and spine. The 7 bone steak is also sometimes referred to as a chuck steak or a blade steak.
The 7 bone steak is a popular cut of meat because it is relatively affordable and packed with flavor. The bones in the steak help to add flavor and tenderness, making it a great option for slow-cooking methods like braising or stewing. However, with the right techniques and cooking methods, a 7 bone steak can also be cooked to perfection in a skillet or on the grill.
What are the different types of 7 bone steaks available?
There are several different types of 7 bone steaks available, each with its own unique characteristics and flavor profiles. Some common types of 7 bone steaks include the English cut, the American cut, and the bone-in chuck steak. The English cut is a leaner cut of meat, with less marbling and a more delicate flavor. The American cut is a fattier cut of meat, with more marbling and a richer flavor.
The bone-in chuck steak is a more rustic cut of meat, with a coarser texture and a heartier flavor. This type of steak is often preferred by those who like a more robust, beefy flavor. Regardless of the type of 7 bone steak you choose, it’s sure to be a delicious and satisfying meal.
How do I choose the perfect 7 bone steak?
When choosing a 7 bone steak, there are several factors to consider. First, look for a steak with a good balance of marbling and lean meat. Marbling refers to the streaks of fat that are dispersed throughout the meat, and it helps to add flavor and tenderness. A steak with too much marbling can be overly fatty, while a steak with too little marbling can be tough and dry.
Next, consider the color and texture of the meat. A good 7 bone steak should have a rich, beefy color and a firm, springy texture. Avoid steaks that are pale or soft to the touch, as these may be lower quality. Finally, consider the size and thickness of the steak. A thicker steak will be more tender and easier to cook, while a thinner steak may be more prone to drying out.
What are the best cooking methods for a 7 bone steak?
There are several different cooking methods that can be used to cook a 7 bone steak, each with its own unique advantages and disadvantages. Some popular cooking methods include grilling, pan-frying, and braising. Grilling is a great way to add a smoky, charred flavor to the steak, while pan-frying is a good option for those who want a crispy crust on the outside and a tender interior.
Braising is a slow-cooking method that involves cooking the steak in liquid over low heat. This method is great for tougher cuts of meat, as it helps to break down the connective tissues and add flavor. Regardless of the cooking method you choose, it’s sure to result in a delicious and satisfying meal.
How do I season a 7 bone steak?
Seasoning a 7 bone steak is an important step in bringing out its natural flavors. There are many different seasonings and marinades that can be used, depending on your personal preferences and the type of dish you’re making. Some popular seasonings include salt, pepper, garlic powder, and paprika.
When seasoning a 7 bone steak, it’s best to use a combination of dry and wet seasonings. Dry seasonings like salt and pepper can be applied directly to the meat, while wet seasonings like marinades and sauces can be applied before or during cooking. Regardless of the seasonings you choose, be sure to apply them evenly and liberally to get the best flavor.
How do I cook a 7 bone steak to the perfect temperature?
Cooking a 7 bone steak to the perfect temperature is crucial for achieving the right level of doneness. The ideal temperature will depend on your personal preferences, but here are some general guidelines. For rare, cook the steak to an internal temperature of 120-130°F (49-54°C). For medium-rare, cook the steak to an internal temperature of 130-135°F (54-57°C).
For medium, cook the steak to an internal temperature of 140-145°F (60-63°C). For medium-well, cook the steak to an internal temperature of 150-155°F (66-68°C). For well-done, cook the steak to an internal temperature of 160°F (71°C) or higher. Use a meat thermometer to ensure the steak has reached a safe internal temperature.
How do I let a 7 bone steak rest after cooking?
Letting a 7 bone steak rest after cooking is an important step in allowing the juices to redistribute and the meat to relax. This helps to make the steak more tender and flavorful. To let a 7 bone steak rest, remove it from the heat and place it on a plate or cutting board. Tent the steak with foil to keep it warm and prevent it from drying out.
Let the steak rest for 10-15 minutes, depending on its size and thickness. During this time, the juices will redistribute and the meat will relax, making it more tender and flavorful. After the steak has rested, slice it thinly against the grain and serve immediately.