Y-bone steak comes from the shoulder blade and is a very under-rated steak. This steak ticks all the boxes because it’s meaty, tasty and tender. It can be cooked on the BBQ or in the pan, just like any other steak, but slow-cooking really brings out its wonderful flavour.
We asked Chef Shane Johnson how he’d like to cook our Y-Bone Steaks today and he’s gone for a braised, slow-cooked approach. When he pulled them out of the oven after 2 ½ hours, the meat was so tender it was falling off the bone and his sauce was truly divine.
This recipe might become a family favourite at your place. See how you go…
