By Robert Preston

Shoulder steak is a high-end cut of beef, more commonly known as London broil steak. Although shoulder steak can be prepared with a variety of cooking techniques, broiling is the most popular method of preparing a shoulder steak. When broiling, the steak is placed in a hot enclosed space, cooking the meat with ambient heat at very high temperatures. Broiling can be completed using a broiler or an oven with a broil setting, and a broil pan.

London broil is commonly served in thin slices.

Step 1

Pour any desired rubs onto the meat then rub in. Alternatively, you can place the steak in a zip-close bag with the marinade of your choice.

Step 2

Place the steak in the refrigerator for six hours if marinating to allow the marinade to soak in.

Step 3

Remove the steak from the fridge 30 minutes prior to cooking to allow the meat to come to room temperature.

Step 4

Preheat the oven or broiler and place the broiling pan in so it becomes hot.

Step 5

Place the steaks into the broiler and allow to cook for six minutes.

Step 6

Remove the pan from the oven using oven mitts, then flip the steak with tongs, or simply flip using tongs while the pan is still in the oven.

Step 7

Broil the steak on its second side for five minutes.

Step 8

Remove the steak from the oven and leave it to sit for five minutes. It is important to let a steak sit before cutting as the steak will continue to cook itself, and the juices of the steak will settle back into the meat for a juicier steak.

Step 9

Cut and serve the steak in your desired form. Although shoulder steaks are often served sliced to feed multiple people, the steak can also be served whole for a single person.