braising, stewing). Rub with remaining cornstarch mixture; pound on both sides with the mallet. Preheat the oven to 160C/320F/Gas 3. Blade steaks are delicious when they have been marinated for a long period of time. Combine the cornstarch, mustard, salt and pepper; rub half over steak. When broiling or cooking on an outdoor grill, cook quickly and DO NOT OVERCOOK! Both venison and moose are best cooked using a moist heat (eg. Pound with a meat mallet to tenderize. Add the moose, recover, and steam until fork tender, 1 1/2 to 2 hours depending on thickness, adding water to the pot as needed. Pressure-Cooker Sausage-Stuffed Flank Steak, Pressure-Cooker Philly Cheesesteak Sandwiches. Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. If you cut steaks across the grain, you get blade steaks with a line of gristle through the center of each steak. Step 2 Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but … Blade steaks and flat iron steaks are cut differently from the same piece of chuck. To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak. Top with tomatoes, onion and carrot. Serve with noodles if desired. Heat one tablespoon of the oil in a large heavy-based frying pan. https://www.thespruceeats.com/moose-sirloin-steak-recipe-2313836 Where the shoulder blade is located, there are two main muscles — one above the shoulder blade, called the top blade, and one below the shoulder blade, called the under blade. Sprinkle them with salt and pepper, and them until they're golden brown. https://www.gameandfishmag.com/editorial/best-moose-steak-recipe/366105 Set aside while preheating the grill. When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until … Sometimes you will find this steak labeled as top blade steak or chicken steak - that's a weird one. Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper. If you cut with the grain, along the top and under sides of the gristle (basically trimming out the gristle), you get flat iron steaks. This is by far the best tasting moose steak recipe I've had in years. In texture and taste, moose is quite similar to grass-fed beef. Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in … You can serve the dish immediately as is, or you can … Heat your grill to 400ºF. Cover and refrigerate for at least three hours. While the steaks were frying, I sprinkled lightly with garlic pepper. Liberally season both sides of the steaks with Steak & Roast Rub. I would pre-heat my pan to medium high and add my steak. 2. Cut steak into serving-size pieces. Salt & pepper to taste. You can prepare the sauce ahead of time and then re-warm it when you're ready to serve the steaks. Cook your blade steak until the internal temperature reaches at least 145 F — the minimum safe temperature for beef consumption, according to the USDA Food Safety and Inspection Service. Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. Chuck Blade Steak | Livestrong.com Cover, and bring the water to a boil over high heat; reduce heat to medium low to maintain a simmer. It's called a Chuck Blade steak. When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side. Carry over would take it up to desired doneness. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until meat is tender. Method. The moose steaks were large but not overly thick so I pan fried them in a little olive oil and butter until just lightly browned and cooked through. Don’t let it lie in one place in the pan for too long. As with all venison, it's very lean and requires the addition of fat when you're cooking it to keep the meat juicy. You may see a steak called an "Under Blade". The only way to break down the tough connective tissue in the middle of a blade steak is to cook it slowly with moist heat —in other words, by braising it. Season the beef on both sides with salt and lots of freshly ground black pepper. Another way of dealing with that strip of gristle is to remove it. -Chris Mountain, Innisfail, Alberta, Moose Steak Recipe photo by Taste of Home. The moose sirloin steaks in this recipe are seared in a skillet over high heat and then finished with a quick roast in the oven, steakhouse style. Liberally season both sides of the steaks with Kosher salt and freshly ground pepper. Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes. Moose steaks can be sautéed or fried in butter. I added a little bit of garlic and I used a can of seasoned stewed tomatoes. Pat steaks dry and sprinkle both sides with salt, pepper, diced garlic and a squeeze of lemon. Steaks cooked to 113°F (45°C) in only 10 minutes and I took them over the charcoal for fast searing. Once the grill is hot, place the steaks over direct heat, and cook 3-4 minutes per side, flipping once. Reader Favorites from The Alaska Life It is a different cut. Transfer the skillet to the preheated oven, and roast the steaks 8 to 10 minutes, depending on the thickness of the steaks, to medium-rare. Lots of grunting and “this is really good Mom” while it was being consumed. Take care to not over-cook, as the meat easily dries out. ) 1/4 cup cornstarch 1 tablespoon ground mustard 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons canola oil 1 can (14-1/2 ounces) diced tomatoes, undrained 1 medium onion, thinly sliced 1 medium carrot, Add the bay leaves and onion flakes to the water. Just before serving, scatter sauteed mushrooms and top the steaks with this delicious red-wine sauce. Bring the liquid to a boil then reduce to a low heat and maintain a slow simmer. About 30-60 minutes before cooking, remove the top blade steak from the refrigerator to bring to room temperature to allow the steak to cook more evenly and faster. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. . Looking for new dinner recipes? Four minutes on each side if the steak is cut to 3/4 to 1 inch thick. Take the skillet out of the oven, and pour the cooking juices from the steaks into the sauce. Heat oil in a 12-inch … Serve the moose steak and veggies over noodles, if desired. Indoor vs. Separate the meat and veggies into 4 to 6 even portions and plate them. The method of cooking moose meat can depend on the cut. Transfer to a greased 2-1/2-qt. Once the steaks reach 135ºF internal temperature (for … Highly recommend to anyone who eats moose meat. Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. Sear steak on both sides in the butter and onion. Turn it frequently so the heat works its way into the meat. First I would add some fat, likely bacon fat. Turn heat to medium-low and let the meat simmer for ½ hour. Inner temp of the meat was perfect 125°F (52°C). Stir in the wine and coarsely ground pepper, and bring to a low boil. You will love it. In a large skillet, brown steak in oil. If you like moose and have a slo cooker, try this crock pot moose roast. Can you cook steak on a baking sheet? Heat 2 tablespoons butter and 1 teaspoon of olive oil in the same skillet over medium-high heat. Put the steak into a glass dish or a marinating tray, and stab with a sharp knife all over. Steaks and chops from young animals may be cooked in the same manner as beef steaks or lamb chops: broiled, grilled or sautéed. ), Crock Pot Moose Roast With French Onion Gravy, Slow Cooker Venison Steaks With Peppers and Onions, Pork Loin Steaks With Mushroom Stroganoff Sauce. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer. Take the saucepan off the heat. Braise it for about an hour and you'll end up with a tender, juicy, and flavorful steak. The next evening you can pull the meat out of the bag, throw it onto a pre-heated grill, and cook to your desired temperature! Do Not Sell My Personal Information – CA Residents, 1 boneless moose or beef top sirloin steak (about 1 inch thick and 1-1/2 pounds), 1 can (14-1/2 ounces) diced tomatoes, undrained. Take the steaks out of the refrigerator one hour before cooking them, and let them come to room temperature. This type of steak is well known as being very flavorful but not very tender. How to Cook a 1-In. The steaks are as tender as butter! Get our free cookbook when you sign up for our newsletter. For a meltingly tender result, avoid letting the liquid boil; it should simmer gently whilst cooking. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1789328 Love love it! 2. This was an amazing recipe for moose steak. After the hunt, Cooking Moose Steak, cooking wild meat, easy way to cook wild meat, hunting and cooking Most cuts need to be cooked considerably longer than venison, pork, or beef. Moose Steak With Sauteed Mushrooms and Red Wine Sauce. Game will become tough or dry with long broiling or frying. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness. Moose blade steak is also known as moose chuck steak, its cut from the shoulder blade of the animal. Use a slotted spoon to transfer the mushrooms to a plate and set aside. Other Names. Rewarm the sauce over low heat, and whisk in the 2 remaining tablespoons butter, one-half tablespoon at a time, until the sauce takes on a satiny sheen. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize. The sauce should now be shiny with a deep rich brown color. You can opt to marinade for longer and oftentimes we will prepare the recipe the night before and let the moose steak marinade in the fridge overnight. Outdoor Grill: Which Is Better? Melt 1 tablespoon butter in a small saucepan over medium heat. Cover with a tight lid and simmer between 70 – 90 minutes until fork tender or as the recipe advises. Two minutes for both sides was enough to give nice grilled brown color for my steaks. Chuck blade comes from the chuck primal which are cuts that come from the neck and shoulder area of the cow. When the foam subsides, add the sliced mushrooms. When cooking a roast, people should boil the meat first in order to help remove the gamey taste. 10 ounces sliced white or brown mushrooms. If I were cooking a moose steak (like the one in the picture, a T-Bone) I would likely use my cast-iron fry pan. Despite its gigantic size, moose have a more subtle game flavor than other venison. Season with garlic powder or granulated garlic and Montreal steak seasoning. Allow the meat to rest for three minutes. Remove the pot from the oven and place the meat on a clean plate. 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