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Dr. Md Rushad Rahman
এমবিবিএস(আরপিএমসি)
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Because the cross rib steak comes from the shoulder of the cow, which is constantly used, it's considered a tougher cut of meat. However, if you cook it properly, you can have a tender, juicy steak. The trick is to sear both sides of the steak really well in a Dutch oven for about 5 minutes apiece. Then, add broth and seasoning to the pot and bring it to a simmer. Remove the pot from heat, cover it, and put in the oven to roast for 1 hour and 45 minutes at 325 °F (163 °C).
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