2 Ways to Cook Cross Rib Steak So It's Tender and Juicy

Cross rib steak, also called Boston cut or chuck arm roast, can be cooked in a variety of ways and you can use the stove or the oven, according to the Cattlemen's Beef Board and National Cattlemen's Beef Association.

Regardless of the cooking method you choose, experts say you should marinate it beforehand to add flavor and impart tenderness.

Marinating is the best way to add flavor to this cut of meat, Chef Palak Patel of the Institute of Culinary Education, tells LIVESTRONG.com.

"Add natural tenderizers as one of the components of the marinade, such as soy sauce, pear, pineapple, lemon juice or Worcestershire sauce to a gallon-size resealable bag," Patel says. "Then, add seasonings like salt, garlic, basil, parsley and pepper. Marinate in the refrigerator between 6 and 24 hours."

Once your steak is marinated, it's time to get cooking. There are a few ways you can prepare your cross rib steak. Patel's favorite way is on the grill.

You can cook cross rib steak on the stove using a method called the sear and roast, Patel says.

Remove your marinated steak from the refrigerator and allow it to come to room temperature.

Preheat your oven to 450 degrees Fahrenheit, and place your cast-iron pan in the oven to heat up.

Season your steaks with salt and pepper to taste.

When the skillet is hot, carefully remove it from the oven and place it on the stovetop over medium heat. Carefully place the steak in the pan and sear for 2 minutes. Flip the steak and top with additional flavorings, such as garlic and thyme.

Place the skillet back in the oven for 6 to 7 minutes.

Remove your steaks from the oven. Cook on the stove for another 2 to 3 minutes, basting with butter if you're using it.

Use a meat thermometer to test the internal temperature of the meat cooking to about 145 F. Keep in mind that letting the meat rest before cutting it will bring up the internal temperature.

Allow the steaks to rest on a carving platter for 5 minutes before serving.

Cross rib steak is usually cooking "low and slow" in the oven or a pressure cooker rather than grilling, but if you're going to grill this cut of meat, you may want to cut it into steaks, Patel says. She prefers ribeye steak to top sirloin or sirloin tip steak because the latter two have a tendency to overcook.

Remove your marinated steak from the refrigerator and allow it to come to room temperature.

Heat your grill to medium-high heat.

Remove the steaks from the bag and gently place them on the grill. Discard the leftover marinade and bag.

Turn the steaks with tongs after 5 minutes. Reduce the heat by spreading out the coals or turning down the grill if the meat is becoming too dark or is burning. Cook an additional 5 minutes.

Place a meat thermometer into the center of the steak until the needle reaches midway through, and check the temperature. Remove the steaks from the grill when they reach 145 degrees Fahrenheit, per USDA guidelines.

Place the steaks on a carving platter and let them rest for 5 minutes before serving.