20 mins
+ waiting
Juicy Centre Cut Beef Steaks
Recipe by Graham
The centre cut steak is taken from the 'thick flank', between the rump and the topside and silverside. That is, a steak that is cut from the chuck at the upper shoulder of the cow. Though not the most tender cut of beef, it is an economical choice when cooking steak on a budget. Centre cut is best cooked after marinading in your favorite sauces and spices. Grill or broil the steak to achieve the tender, mouthwatering flavours you deserve.
Egg Boats 
Flat Iron Steak with Red Wine Sauce Ingredients for Juicy Centre Cut Beef Steaks
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Juicy Centre Cut Beef Steaks
- Mix the marinade ingredients in a bowl. Place the steak flat in airtight container.and saturate with the marinade, making sure it covers the entire steak. Seal the container and place in the refrigerator for at least two hours. You can also do this overnight to prepare the steak for either grilling or broiling the next day.
- Remove the marinated steak from the refrigerator while you preheat thegrill / broiler. Preheat the oven grill (broiler). Heat a skillet or frying pan on high heat on the stove top. Drizzle a little olive oil on the skillet to prevent the meat from sticking then sear the meat on each side for 90 seconds to contain the juices
- Baste with more marinade before transferring the skillet to the center rack of the oven. Use oven mitts, because the skillet will be hot! (If you are using a standard frying pan, transfer the meat to a baking tray in the centre of the oven). Cook for five to eight minutes on each side, turning and basting until the meat is done. Check with a meat thermometer.
GRAHAM'S HOT TIP:
Rare steak are 63°C - 145°F internally, medium steak go up to 71°C - 160 °F while well-done is 77°C - 170°F
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