Pat steaks dry and sprinkle both sides with salt, pepper, diced garlic and a squeeze of lemon. Stir in the wine and coarsely ground pepper, and bring to a low boil. Serve the moose steak and veggies over noodles, if desired. Moose blade steak is also known as moose chuck steak, its cut from the shoulder blade of the animal. Allow the meat to rest for three minutes. 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. Despite its gigantic size, moose have a more subtle game flavor than other venison. Douse the steak with Worcestershire sauce so that it is soaked. Inner temp of the meat was perfect 125°F (52°C). 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. Steaks and chops from young animals may be cooked in the same manner as beef steaks or lamb chops: broiled, grilled or sautéed. This was an amazing recipe for moose steak. Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but … Remove the pot from the oven and place the meat on a clean plate. Set aside while preheating the grill. Liberally season both sides of the steaks with Steak & Roast Rub. 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. The method of cooking moose meat can depend on the cut. Highly recommend to anyone who eats moose meat. After the hunt, Cooking Moose Steak, cooking wild meat, easy way to cook wild meat, hunting and cooking Put the steak into a glass dish or a marinating tray, and stab with a sharp knife all over. 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. Heat one tablespoon of the oil in a large heavy-based frying pan. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist. Once the steaks reach 135ºF internal temperature (for … In texture and taste, moose is quite similar to grass-fed beef. When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until … ), Crock Pot Moose Roast With French Onion Gravy, Slow Cooker Venison Steaks With Peppers and Onions, Pork Loin Steaks With Mushroom Stroganoff Sauce. Moose steaks can be sautéed or fried in butter. 2. Once the grill is hot, place the steaks over direct heat, and cook 3-4 minutes per side, flipping once. Pound with a meat mallet to tenderize. Carry over would take it up to desired doneness. First I would add some fat, likely bacon fat. Method. Four minutes on each side if the steak is cut to 3/4 to 1 inch thick. 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. https://www.gameandfishmag.com/editorial/best-moose-steak-recipe/366105 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. Reader Favorites from The Alaska Life I would pre-heat my pan to medium high and add my steak. Add the bay leaves and onion flakes to the water. Blade steaks and flat iron steaks are cut differently from the same piece of chuck. Both venison and moose are best cooked using a moist heat (eg. Preheat the oven to 160C/320F/Gas 3. Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. Heat your grill to 400ºF. Season the beef on both sides with salt and lots of freshly ground black pepper. Preheat oven to 450 F. Melt 1 tablespoon of butter in a heavy-bottom skillet over medium heat. Another way of dealing with that strip of gristle is to remove it. Lots of grunting and “this is really good Mom” while it was being consumed. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer. When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side. How to Cook a 1-In. baking dish. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until meat is tender. Sometimes you will find this steak labeled as top blade steak or chicken steak - that's a weird one. 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. 10 ounces sliced white or brown mushrooms. braising, stewing). ) 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, Use a slotted spoon to transfer the mushrooms to a plate and set aside. As with all venison, it's very lean and requires the addition of fat when you're cooking it to keep the meat juicy. In a large skillet, brown steak in oil. 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. Chuck blade comes from the chuck primal which are cuts that come from the neck and shoulder area of the cow. Chuck Blade Steak | Livestrong.com 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. 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. (Nutrition information is calculated using an ingredient database and should be considered an estimate. You can prepare the sauce ahead of time and then re-warm it when you're ready to serve the steaks. Serve with noodles if desired. Take care to not over-cook, as the meat easily dries out. Heat oil in a 12-inch … Bring the liquid to a boil then reduce to a low heat and maintain a slow simmer. Looking for new dinner recipes? You can serve the dish immediately as is, or you can … Blade steaks are delicious when they have been marinated for a long period of time. Sprinkle them with salt and pepper, and them until they're golden brown. Just before serving, scatter sauteed mushrooms and top the steaks with this delicious red-wine sauce. This type of steak is well known as being very flavorful but not very tender. Cover with a tight lid and simmer between 70 – 90 minutes until fork tender or as the recipe advises. Cover and refrigerate for at least three hours. It's called a Chuck Blade steak. Step 2 For a meltingly tender result, avoid letting the liquid boil; it should simmer gently whilst cooking. Don’t let it lie in one place in the pan for too long. Steaks cooked to 113°F (45°C) in only 10 minutes and I took them over the charcoal for fast searing. https://www.thespruceeats.com/moose-sirloin-steak-recipe-2313836 Liberally season both sides of the steaks with Kosher salt and freshly ground pepper. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize. Braise it for about an hour and you'll end up with a tender, juicy, and flavorful steak. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. Love love it! When the foam subsides, add the sliced mushrooms. 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! 2. Make sure one side is nicely browned before turning over. I added a little bit of garlic and I used a can of seasoned stewed tomatoes. Turn heat to medium-low and let the meat simmer for ½ hour. Outdoor Grill: Which Is Better? -Chris Mountain, Innisfail, Alberta, Moose Steak Recipe photo by Taste of Home. Rub with remaining cornstarch mixture; pound on both sides with the mallet. How to cook moose sirloin Fry the evenly cut fillet whole in a cast iron frying pan. Two minutes for both sides was enough to give nice grilled brown color for my steaks. 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. Separate the meat and veggies into 4 to 6 even portions and plate them. Transfer to a greased 2-1/2-qt. 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. Turn it over halfway through … Taste of Home is America's #1 cooking magazine. Can you cook steak on a baking sheet? Game will become tough or dry with long broiling or frying. 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. Heat 2 tablespoons butter and 1 teaspoon of olive oil in the same skillet over medium-high heat. 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. What is It? To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak. While the steaks were frying, I sprinkled lightly with garlic pepper. Most cuts need to be cooked considerably longer than venison, pork, or beef. Take the skillet out of the oven, and pour the cooking juices from the steaks into the sauce. You may see a steak called an "Under Blade". When broiling or cooking on an outdoor grill, cook quickly and DO NOT OVERCOOK! Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. Combine the cornstarch, mustard, salt and pepper; rub half over steak. You will love it. Take the steaks out of the refrigerator one hour before cooking them, and let them come to room temperature. 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