Beef cross rib steak, also called beef shoulder steak in the United States, is a good value steak for those smart budget shoppers. This is a flavorful steak that isn’t quite so tender as other cuts, but can be softened up with several different tenderizing methods - including soaking it in a delicious marinade.

What is Beef Cross Rib Steak?

Beef cross rib steak, otherwise known as shoulder steak, is cut from the shoulder of the steer. Because this muscle group sees quite a lot of movement, it has a robust meaty flavor. The downside to all this exercise is that it can make the meat quite chewy and even tough unless it’s treated properly.

The flavor is quite similar to ribeye, which makes sense considering both meats come from similar regions in the cow. The cross rib is taken more closely to the shoulder, which gives it its tough and chewy texture - but guarantees a smaller price tag than ribeye. 

Should you Marinate Cross Rib Steak?

Yeah absolutely. Marinating cross rib steak will make it so much less tough, and if you do it right you can get some seriously tender meat out of it. 

All you’ll need to do is place the steak in a ziploc baggie with the marinade and let it soak for a few hours, or overnight for the most flavor absorption. You can use store bought marinade, or make your own out of a blend of spices and oil, vinegar, or wine/beer.

How to Cook Boneless Beef Cross Rib Steak

When prepared right, this cut of meat can truly stand its own against some of the bigger contenders out there like ribeye. It’s fatty and flavorful, and as it cooks the collagen and connective tissue breaks down and adds even more robustness to the already bold beefy flavor. 

No matter the cooking method you employ, you’ll need to take your meat out of the fridge and let it reach room temperature.

Oven

• Preheat the oven to 425F
• While the oven is heating, set a skillet on a stove burner on a medium heat
• Add vegetable oil or butter to the skillet and sear the steaks for 2-3 minutes on each side
• Once they’ve browned, place them in a greased baking sheet and cover with aluminum foil
• Baste the steak with melted butter and add your desired seasonings
• Cook for 4-6 minutes, depending on desired doneness levels
• Once browned - or cooked to your tastes - remove the steaks from the oven 
• Check the internal temperature - it should be at least 145F for rare
• If it’s not quite finished, give it another 3-5 minutes
• Once it’s finished, place the steaks on a cutting board and let rest for 5 minutes
• Slice and serve

Grill

• Preheat your grill to medium-high
• Gently place the steaks on the grill - discard any leftover marinade 
• After 5 minutes, gently turn the steaks
• Reduce heat and cook an additional 5 minutes
• If you have a meat thermometer, insert it into the center of the thickest part of the steak. The USDA recommends that beef should reach an internal temperature of at least 145F
• Once the desired doneness is achieved, remove the steaks from the grill
• Let the steaks rest on a carving platter or cutting board for 5 minutes
• Slice your steak and serve

Skillet

Grilling isn’t the only way you can make some tasty steak. The skillet is a quick and super easy method to get those steaks onto the dinner table pronto.

• Preheat oven to 450F
• Place the cast iron skillet into the oven to heat
• Season your steaks with your desired spices
• Once the skillet has gotten hot, remove it from the oven and place it on a burner over a medium heat
• Gently lay the steaks in the pan and sear for 2 minutes on each side
• Top with additional flavorings and seasoning
• Return the skillet to the oven for an additional 6-7 minutes depending on your desired doneness level
• Remove the skillet from the oven and baste the steaks with butter
• Check the internal temperature with a meat thermometer - it should be at least 145F at the thickest portion
• Remove the cooked steaks from the skillet and let them rest on a carving platter for 5 minutes
• Slice and serve

Final Thoughts

While cross rib steak may not be the fanciest cut of beef, or the most tender initially, if you know how to work with this cut, you can get some seriously delicious steak dishes out of it. The best part is that it’s way cheaper than ribeye - which is a similar tasting cut that’s taken from the same place on the cow as the cross rib.