Are you looking for a new cut of meat to try out in the kitchen? Look no further than beef knuckle steak!
This versatile cut, originating from the round primal cut of the animal, can be used for roasts, stews, kebabs, and even low-cost steaks. But how do you cook it to perfection?
In this article, we’ll explore different cooking methods and tips to ensure your beef knuckle steak is moist, tender, and flavorful. So grab your apron and let’s get cooking!
How To Cook Beef Knuckle Steak?
Before cooking your beef knuckle steak, it’s important to let it reach room temperature. This ensures that the meat has a uniform temperature throughout, which contributes to even cooking.
Next, preheat your oven to 325F (160C). Rinse the steak and pat it dry with paper towels. Dice vegetables such as carrots, bell peppers, onions, and celery into large cubes of around 1.5 inches and disperse them evenly across the bottom of a roasting tray.
Lightly coat the surface of the steak with olive oil and season it liberally with salt and fresh ground black pepper. Heat a frying pan with two tablespoons of olive oil over high heat. When the surface of the oil begins to shimmer, place the steak, presentation side down, into the pan. Sear it on all sides until its surface reaches a caramelized, golden-brown color.
Place the beef knuckle steak in the roasting tray on top of the vegetables. Insert a probe thermometer into the thickest portion of the steak and place it in the oven. After 45 minutes, check the meat’s internal temperature. Remove the steak from the oven when its temperature reaches 155F (68.3C), then tent it with foil and let it rest for about 20 minutes. Do not pierce or cut the meat while it rests.
What Is Beef Knuckle Steak?
Beef knuckle steak is a versatile cut of meat that is taken from the round primal cut of the cow. This sub-primal cut is located near the rear of the animal and includes the hip and portions of the leg. It typically weighs between 12 to 16 pounds and can be divided into several cuts, including kabobs and minute steaks.
The beef knuckle steak is lean and affordable, making it a popular choice for those looking for a budget-friendly cut of meat. It’s also known by various names, including beef ball tip roast, sirloin tip roast, French roll roast, and round tip.
To prepare beef knuckle steak, it’s important to let it reach room temperature before cooking. This ensures that the meat has a uniform temperature throughout, which contributes to even cooking. Once it’s at room temperature, you can season it with salt and fresh ground black pepper and sear it on all sides until its surface reaches a caramelized, golden-brown color.
After searing, place the beef knuckle steak in a roasting tray on top of diced vegetables such as carrots, bell peppers, onions, and celery. Insert a probe thermometer into the thickest portion of the steak and place it in the oven preheated to 325F (160C). After 45 minutes, check the meat’s internal temperature. Remove the steak from the oven when its temperature reaches 155F (68.3C), then tent it with foil and let it rest for about 20 minutes before serving.
Choosing The Right Cut Of Beef Knuckle Steak
When choosing a cut of beef knuckle steak, it’s essential to consider the thickness and marbling of the meat. Thicker cuts of steak will require longer cooking times, while thinner cuts can be cooked quickly on high heat.
Marbling refers to the amount of fat that’s dispersed throughout the meat. More marbling generally means a more tender and flavorful steak. However, beef knuckle is a lean cut of meat, so it won’t have as much marbling as other cuts like ribeye or sirloin.
Another factor to consider when choosing a cut of beef knuckle steak is the grade of the beef. USDA Prime grade beef will have the most marbling and tenderness, but it can be expensive. USDA Choice grade beef is still high quality and more affordable, while USDA Select grade beef is leaner but less tender.
Ultimately, the choice of which cut of beef knuckle steak to use will depend on personal preference and cooking method. Thicker cuts may be better for roasting or slow cooking, while thinner cuts can be grilled or pan-seared quickly for a delicious meal.
Preparing Your Beef Knuckle Steak For Cooking
To prepare your beef knuckle steak for cooking, start by removing any excess fat or gristle from the cut. Use a sharp boning knife to remove all the loose membranes and cartilage around the beef until all you have left is solid red meat. Once you have removed all the membranes from the exterior, start cutting along the seams which are easy to spot. The seams are all connective tissue and membranes which are silver and white. Cut along the white tissue as you trim off this tissue leaving only red meat. The component muscles will separate beautifully into the wedge, femur, and bullet muscles.
Before cooking, allow the beef knuckle steak to reach room temperature. This ensures that the meat has a uniform temperature throughout, which contributes to even cooking. Rinse the steak and pat it dry with paper towels. Dice vegetables such as carrots, bell peppers, onions, and celery into large cubes of around 1.5 inches and disperse them evenly across the bottom of a roasting tray.
Lightly coat the surface of the steak with olive oil and season it liberally with salt and fresh ground black pepper. Heat a frying pan with two tablespoons of olive oil over high heat. When the surface of the oil begins to shimmer, place the steak, presentation side down, into the pan. Sear it on all sides until its surface reaches a caramelized, golden-brown color.
Place the beef knuckle steak in the roasting tray on top of the vegetables. Insert a probe thermometer into the thickest portion of the steak and place it in the oven. After 45 minutes, check the meat’s internal temperature. Remove the steak from the oven when its temperature reaches 155F (68.3C), then tent it with foil and let it rest for about 20 minutes. Do not pierce or cut the meat while it rests.
By following these steps, you can prepare your beef knuckle steak for cooking in a way that ensures it will be moist and flavorful.
Grilling Your Beef Knuckle Steak
Grilling your beef knuckle steak is another option for cooking this versatile cut of meat. To start, let the steak reach room temperature and preheat your grill to medium-high heat.
Season the steak with salt and pepper, and brush it lightly with olive oil. Place the steak on the grill and cook for about 5-6 minutes on each side, or until it reaches an internal temperature of 155F (68.3C).
To achieve those beautiful grill marks, rotate the steak 90 degrees halfway through cooking each side. Once the steak is cooked to your desired doneness, remove it from the grill and let it rest for about 5-10 minutes before slicing.
Grilled beef knuckle steak pairs well with a variety of sides, such as grilled vegetables or a fresh salad. Experiment with different seasonings or marinades to add even more flavor to this delicious cut of meat.
Pan-Searing Your Beef Knuckle Steak
Pan-searing your beef knuckle steak is an important step in the cooking process as it helps to create a delicious caramelized crust on the outside of the meat. To start, make sure your steak is at room temperature before cooking. Then, lightly coat the surface of the steak with olive oil and season it with salt and fresh ground black pepper.
Heat a frying pan with two tablespoons of olive oil over high heat. When the surface of the oil begins to shimmer, place the steak, presentation side down, into the pan. Sear it on all sides until its surface reaches a caramelized, golden-brown color. This should take about 2-3 minutes per side.
Once the steak is seared, transfer it to a roasting tray on top of diced vegetables such as carrots, bell peppers, onions, and celery. Insert a probe thermometer into the thickest portion of the steak and place it in the preheated oven at 325F (160C). After 45 minutes, check the meat’s internal temperature using the probe thermometer.
Remove the beef knuckle steak from the oven when its temperature reaches 155F (68.3C), then tent it with foil and let it rest for about 20 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak.
Pan-searing your beef knuckle steak is a simple yet crucial step in achieving a perfectly cooked and flavorful meal. With these tips and techniques, you can impress your dinner guests with a delicious and succulent beef knuckle steak.
Slow-Cooking Your Beef Knuckle Steak
If you want to use a slow-cooking method for your beef knuckle steak, you can braise it in a slow cooker. This is the best way to cook this cut of meat since it is generally tough and sinewy. You’ll want to use a method that is heavy on moisture to ensure that the meat stays moist and tender.
To start, season your beef knuckle steak with salt and pepper. Then, heat a skillet over medium-high heat and add some oil. Once the oil is hot, add the steak and sear it on both sides until it’s browned.
Next, transfer the steak to your slow cooker and add some liquid such as beef broth or red wine. You can also add vegetables such as onions, carrots, and celery for added flavor. Cover the slow cooker with a lid and cook on low for 6-8 hours or until the steak is tender.
Once the steak is done cooking, remove it from the slow cooker and let it rest for a few minutes before slicing it against the grain. Serve it with the vegetables and juices from the slow cooker for a delicious and flavorful meal.