Mock Tender Steak

About This Mock Tender Steak Recipe

Braising is by far the most effective way to cook mock tender beef - whether the whole roast or steaks cut from it.

Our easy recipe relies on braising's gentle moist heat to soften the tough meat to a point where it is almost fork tender. All you really need to have is time and patience. Otherwise both the ingredients called for and the cooking technique are quite simple. The inexpensive yet flavor-packed mock tender steak cooks to deliver outstanding results.

What is a Mock Tender Steak?

A mock tender steak comes from a whole chuck tender roast (shown side by side below) which comes from the shoulder area of the animal known as the chuck primal.

The shape of mock tender roast resembles that of the beef tenderloin but because its meat is infamously tough calling it 'mock' is most suitable.

The scientific name of the mock tender muscle is supraspinatus. It is a very hard working one - used to support the front legs. It contains a lot of connective tissue in addition to being lean and fibrous. This is how a whole mock tender is processed into steaks. 

Other Names for Mock Tender Steak

This cut is also known as chuck tender steak, Scotch tender steak, shoulder tender steak and chuck filet. 

Mock Tender Steak vs Teres Major Steak

Mock tender steak is not to be confused with teres major steak aka petite fillet or petite tender. They are two completely different muscles in the animal's shoulder complex. 

The mock tender works hard and is fibrous and chewy. The petit filet hardly works and is soft and ultra tender. 

How to Tenderize Mock Tender Steak

By virtue of its nature this lean cut is so tough that even if you apply a combination of the most traditional methods of tenderizing the raw meat the mock tender steak will still remain difficult to soften. 

You can buy it thin sliced and blade tenderized, then use a meat mullet to further the mechanical breakdown of the muscle fibers and soak it in an acidic marinade. These techniques will yield a softer steak than if you did nothing at all, but will still fall short of producing actually tender meat.

In this respect chuck tender is a more problematic cut than even sirloin tip steak. It is however so flavorful that it is worth preparing.

The single most effective way to make mock tender steak actually tender is to braise it so that the collagen breaks down and the muscle fibers relax.

How to Cook Mock Tender Steak

Even though you will find mock tender steak recipes for grilling or pan-frying it you will be taking a huge chance. You can apply the tenderization methods noted above to the mock tender medallions, grill or pan-sear them briefly so they do not dry out, rest the meat and slice it against the grain. Yet, most likely you will be dissapointed.

But braise it patiently and you will be rewarded with succulent and richly flavored bites of beef such as you can see below. 

Braising is as simple as browning the mock tender steak in a hot skillet to create an appetizing crust then simmering it low and slow in flavorful liquid.

The effects of the low moist heat over a prolonged time render the beef very easy to chew and wonderfully juicy. 

Ingredients 

A few simple ingredients as discussed below are all you need to carry out a successful chuck tender steak braise.

Also, secure a heavy bottomed skillet with a good depth and a tight fitting lid. 

Mock tender steaks. Cut not too thin and not too thick. About ¾ inch thickness is ideal. If you have a whole chuck tender roast, carve your own steaks from the best part and cube the rest to use as beef stew meat.

Salt and pepper. A simple seasoning to flavor the meat as it sears. 

Cooking oil and butter. The oil is to sear the steak and the butter to add richness to the braising liquid.

Aromatics. This recipe calls for onion, garlic and thyme (dry thyme tends to provide a richer infusion than fresh). You can also use celery and/or carrots if you wish. 

Red wine and beef broth. Both have a strong taste and work particularly well in tandem. Alternatively, you can use 3 tablespoon balsamic vinegar instead of the wine or equal amount of dark beer such as a porter or a stout plus 1-2 tablespoon brown sugar to subdue any pronounced bitterness in the beer. 

How to Braise Mock Tender Steak

The workflow is very simple and takes only a few minutes of active work. The rest of the cooking process entails ignoring the steaks for about two hours as they simmer. Be sure to print the Recipe Card below for an orderly presentation of these instructions. 

Sear. Begin by browning the seasoned room temperature steaks in a deep frying pan such as cast iron skillet (we really like the hybrid HexClad pans). This is best achieved over medium-high heat. Set the browned steaks aside.

Make the braising liquid. Lower the heat to medium, add butter to the pan and cook the chopped onion, garlic and thyme until fragrant and softened. Deglaze with wine, allow it to reduce for about a minute or so and add the beef broth. Bring to simmer and slide back the mock tender steaks along with all the juices on the plate where you kept them. 

Braise. Leave the heat on low, there should be a whisper of bubbling braising liquid around the steaks. Cover with a lid and simmer for two hours at which time check for tenderness and proceed to braise for a little bit longer as needed. Once the meat is tender to your satisfaction you can serve right away. 

Recipe Tips

• You can use a braiser if you would rather braise in the oven. You will perform the steps shown in the pictures above in the braiser (or Dutch oven) instead of a pan and once you close the lid move the braiser/Dutch oven to a preheated 300 F oven. The same braising time will apply.
• If at any time during the braise it appears that the cooking liquid has reduced too much add a bit of water. 
• Serve the braising liquid with the soft onion pieces around the mock tender steaks. The delicious sauce is a perfect complement to the richly flavored beef.
• Cut the braised mock tender steaks against the grain to create an even more tender bite. 
• Suitable side dishes include various forms of rice (from plain white to rice pilafs etc), mashed potatoes, boiled potatoes, buttered noodles, roasted winter root vegetables, roasted cauliflower or cauliflower mash.