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.

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.

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

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

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

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

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.

Broil the steak on its second side for five minutes.

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.

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.