SOUS ALL THE VIDES

Beef Shank Steak

This is a fascinating, beautiful cut of meat, but watch out — that maze-like pattern isn't fat, it's connective tissue. Extra time and care is needed to break it down and make this tender, otherwise you'll be chewing, cutting, and swearing your way through this steak. The marrow is an added bonus, so have some toasted slices of bread ready and put it to good use.

Raw beef shank steak

Note: After chatting with my butcher, I learned the ring around the steak is silverskin and should be trimmed off before cooking. I didn't do this, but wish I had. It was a little difficult to cut off once the steak was plated, and it curled up during searing which made it tough to get an even sear on both sides.

Recipe

Ingredients

  • 2 beef shank steaks
  • A sprig of fresh rosemary for each
  • 1/4 cup worcestershire
  • 1/8 cup soy sauce
  • 2 tbsp Olive Oil
  • 2 tbsp lemon juice
  • 2–3 cloves minced garlic
  • 1 tbsp salt
  • 1 tsp black pepper
  • Butter (for searing)

Timing

Sous Vide Temperature: 132° F
Marinade time: 48 hours
Bath time: 48 hours
Finish time: 5 minutes

Seared beef shank steak

Instructions

Combine the worcestershire, soy sauce, olive oil, lemon juice, minced garlic, salt, and pepper to make the marinade. Trim the silverskin around the steaks and seal each one with the marinade and a sprig of rosemary. Place in the refrigerator and marinade for 2 days. (I sealed the steaks in the zip-top bags I use for the immersion circulator, so I can just put them right in the bath from the fridge.) Move and lightly massage the bags once or twice a day to make sure the marinade is making contact with the entire piece of meat.

Set your immersion circulator to 132° and cook the steaks for 48 hours. Along with the marinade, this is going to allow enough time to break down all the connective tissue and make this steak very tender. I tried experiments with 1-hour and 4-hour cook times for this cut, and it was still extremely tough. 36 hours may work if you can't wait the full 48, but I wouldn't recommend going much lower than that.

Seared shank steaks and toasted slices of baguette

Pull out the steaks and sear in a cast iron skillet with a pad of butter for each. Toast slices of baguette, or have something else ready to put the marrow to use. That's one of the most decadent and delightful features of this steak.

Spread the marrow on the slices of baguette with a butter knife and enjoy.

Shank steak with marrow spread on baguette slices