Venture beyond the usual steak cuts with these incredible arm steak recipes! Whether you’re craving quick weeknight dinners, hearty comfort food, or impressive weekend meals, this collection transforms this budget-friendly cut into mouthwatering masterpieces. Get ready to discover 35 flavorful ways to turn simple arm steak into extraordinary dishes that will become family favorites.
Grilled Herb-Marinated Arm Steak
Mastering grilled steak starts with proper preparation and patience. My grilled herb-marinated arm steak recipe breaks down the process into simple, foolproof steps that guarantee restaurant-quality results every time. Let’s walk through this methodical approach together.
Ingredients
– Arm steak – 1.5 lbs
– Olive oil – ¼ cup
– Fresh rosemary – 2 tbsp chopped
– Fresh thyme – 1 tbsp chopped
– Garlic – 3 cloves minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lemon juice – 2 tbsp
Instructions
1. Combine olive oil, rosemary, thyme, garlic, salt, pepper, and lemon juice in a medium bowl.
2. Place arm steak in a shallow dish and pour marinade over it, coating both sides completely.
3. Cover the dish with plastic wrap and refrigerate for exactly 4 hours.
4. Remove steak from refrigerator 30 minutes before grilling to bring to room temperature.
5. Preheat gas grill to 450°F with all burners on high.
6. Place steak on the hottest part of the grill and close the lid.
7. Cook for 6 minutes without moving to develop a proper sear.
8. Flip steak using tongs and cook for another 5 minutes with lid closed.
9. Check internal temperature with an instant-read thermometer inserted into the thickest part.
10. Continue cooking until thermometer reads 135°F for medium-rare.
11. Transfer steak to a cutting board and let rest for 8 minutes.
12. Slice against the grain into ¼-inch thick pieces.
A perfectly grilled arm steak delivers incredible tenderness with a crisp, herb-infused crust. The rosemary and thyme create aromatic notes that complement the beef’s natural richness beautifully. Try serving these slices over a bed of arugula with shaved Parmesan for a complete meal that highlights the steak’s flavorful marinade.
Slow-Cooked Arm Steak in Red Wine Sauce
Relying on your slow cooker transforms this tough cut into fork-tender perfection with minimal effort. Red wine adds rich depth to the savory sauce that develops over hours of gentle cooking. This method ensures the arm steak becomes incredibly tender while filling your kitchen with an irresistible aroma.
Ingredients
Arm steak – 2 lbs
Red wine – 1 cup
Beef broth – ½ cup
Onion – 1 medium
Garlic – 3 cloves
Flour – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 1 tbsp
Instructions
1. Pat the arm steak completely dry with paper towels on all surfaces.
2. Season both sides of the steak evenly with salt and black pepper.
3. Dredge the seasoned steak in flour, shaking off any excess coating.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Sear the steak for 3-4 minutes per side until deeply browned.
6. Transfer the seared steak to your slow cooker insert.
7. Add chopped onion and minced garlic to the same skillet.
8. Cook the vegetables for 2 minutes, scraping up any browned bits from the pan.
9. Pour red wine into the skillet and bring to a boil for 1 minute.
10. Add beef broth to the skillet and stir to combine all liquids.
11. Pour the entire skillet contents over the steak in the slow cooker.
12. Cover the slow cooker and cook on low heat for 8 hours.
13. Remove the cooked steak from the slow cooker onto a cutting board.
14. Let the steak rest for 10 minutes before slicing against the grain.
15. Serve the sliced steak with the reduced sauce from the slow cooker. Velvety texture melts in your mouth while the wine-infused sauce delivers complex savory notes. For a complete meal, serve over creamy polenta or buttery mashed potatoes to soak up every drop of the rich sauce. Leftovers make exceptional steak sandwiches when piled on crusty bread with provolone cheese.
Garlic Butter Arm Steak with Mushrooms
Let’s master this comforting steak dish that transforms budget-friendly arm steak into something truly special with a simple garlic butter mushroom sauce. Learning to properly sear and simmer the steak ensures tender results every time, while the pan sauce brings everything together beautifully.
Ingredients
Arm steak – 1 ½ lbs
Salt – 1 tsp
Black pepper – ½ tsp
Vegetable oil – 2 tbsp
Butter – 4 tbsp
Garlic – 4 cloves
Mushrooms – 8 oz
Beef broth – ½ cup
Instructions
1. Pat the arm steak completely dry with paper towels on both sides.
2. Season both sides of the steak evenly with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Place the seasoned steak in the hot skillet and sear undisturbed for 4 minutes.
5. Flip the steak using tongs and sear the other side for another 4 minutes.
6. Transfer the seared steak to a clean plate, keeping all pan drippings in the skillet.
7. Reduce heat to medium and add 2 tbsp butter to the same skillet.
8. Add 4 minced garlic cloves and cook while stirring for 30 seconds until fragrant.
9. Add 8 oz sliced mushrooms and cook while stirring for 5 minutes until softened.
10. Pour in ½ cup beef broth, scraping up all browned bits from the pan bottom.
11. Return the seared steak to the skillet, nestling it into the mushroom mixture.
12. Simmer uncovered for 15 minutes, flipping the steak halfway through cooking.
13. Remove the skillet from heat and stir in the remaining 2 tbsp butter until melted.
14. Transfer the steak to a cutting board and let rest for 5 minutes before slicing.
15. Slice the steak against the grain into ¼-inch thick pieces.
16. Arrange sliced steak on plates and spoon the garlic butter mushroom sauce over top. Getting those thin slices against the grain makes even this economical cut wonderfully tender, while the rich garlic butter sauce soaks into every bite. Serve this over mashed potatoes to catch all that delicious pan sauce, or slice it thin for steak sandwiches the next day.
Pan-Seared Arm Steak with Gorgonzola Sauce
Oftentimes, the most impressive meals come from mastering simple techniques with quality ingredients. Pan-seared arm steak with creamy Gorgonzola sauce demonstrates this perfectly, transforming humble components into restaurant-worthy results through careful temperature control and timing. Let’s walk through each step methodically to ensure your success.
Ingredients
Arm steak – 1 lb
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Butter – 2 tbsp
Heavy cream – ½ cup
Gorgonzola cheese – ¼ cup
Instructions
1. Pat the arm steak completely dry with paper towels on all surfaces.
2. Season both sides of the steak evenly with salt and black pepper.
3. Heat a heavy skillet over medium-high heat until droplets of water sizzle immediately upon contact.
4. Add olive oil to the hot skillet and swirl to coat the bottom evenly.
5. Place the seasoned steak in the center of the skillet and press down gently.
6. Cook undisturbed for 4 minutes to develop a deep brown crust.
7. Flip the steak using tongs and cook for another 4 minutes.
8. Insert an instant-read thermometer into the thickest part of the steak.
9. Remove the steak from the skillet when the internal temperature reaches 135°F for medium-rare.
10. Transfer the steak to a cutting board and let it rest for 5 minutes.
11. Reduce the skillet heat to medium and add butter to the pan drippings.
12. Pour heavy cream into the skillet and whisk continuously for 2 minutes.
13. Crumble Gorgonzola cheese into the cream sauce and whisk until fully melted.
14. Continue whisking the sauce for 1 additional minute until slightly thickened.
15. Slice the rested steak against the grain into ½-inch thick pieces.
16. Arrange the sliced steak on a serving platter and drizzle with the Gorgonzola sauce.
Zesty, peppery crust gives way to tender, medium-rare beef that pairs beautifully with the pungent, creamy sauce. The Gorgonzola’s sharpness cuts through the richness of the steak while the sauce clings to each slice. For a complete meal, serve alongside roasted potatoes to soak up the extra sauce or atop a bed of arugula for contrasting freshness.
Smoky Barbecue Arm Steak
Diving into barbecue season calls for a cut that delivers both flavor and tenderness. Smoky barbecue arm steak offers that perfect balance of rich, meaty texture with just enough marbling to stay juicy through slow cooking. This straightforward method ensures even beginners can achieve restaurant-quality results right in their own kitchen.
Ingredients
Arm steak – 2 lbs
Barbecue rub – 2 tbsp
Barbecue sauce – ½ cup
Instructions
1. Pat the arm steak completely dry with paper towels on all surfaces.
2. Apply the barbecue rub evenly across both sides of the arm steak, pressing gently to adhere.
3. Preheat your grill to 225°F, creating an indirect heat zone by turning off burners on one side.
4. Place the seasoned arm steak on the cooler side of the grill, away from direct flames.
5. Close the grill lid and cook for 45 minutes without opening to maintain consistent temperature.
6. Check the internal temperature with a meat thermometer inserted into the thickest part of the steak.
7. Continue cooking until the thermometer reads 145°F for medium doneness, approximately 15-20 more minutes.
8. Brush the barbecue sauce evenly over the top surface of the arm steak using a silicone basting brush.
9. Move the steak directly over the heat source and cook for 2 minutes to caramelize the sauce.
10. Flip the steak and brush the second side with remaining barbecue sauce.
11. Cook for 2 more minutes until the sauce is lightly charred and bubbling.
12. Transfer the arm steak to a clean cutting board and let rest for 5 minutes before slicing.
Buttery tenderness meets that signature smoky crust in every bite of this barbecue masterpiece. The slow-cooked interior practically melts while the caramelized sauce provides a sweet, sticky contrast that clings beautifully to each slice. For a stunning presentation, fan the thinly sliced steak over creamy polenta or pile it high on toasted brioche buns with crisp coleslaw.
Asian-Inspired Soy-Glazed Arm Steak
Now, let’s master a simple yet impressive Asian-inspired soy-glazed arm steak that transforms an affordable cut into a restaurant-worthy meal. This recipe breaks down the process into clear, manageable steps perfect for beginners. You’ll be amazed at how a few key ingredients create such deep, savory flavors.
Ingredients
Arm steak – 1.5 lbs
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Rice vinegar – 1 tbsp
Garlic – 2 cloves, minced
Vegetable oil – 1 tbsp
Instructions
1. Pat the arm steak completely dry with paper towels on all surfaces.
2. Combine soy sauce, brown sugar, rice vinegar, and minced garlic in a small bowl, whisking until the sugar dissolves.
3. Place the steak in a shallow dish and pour the marinade over it, turning to coat evenly.
4. Cover the dish with plastic wrap and refrigerate for exactly 4 hours—no longer, as the acid can toughen the meat.
5. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
6. Heat vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
7. Place the steak in the hot skillet and sear undisturbed for 5 minutes to develop a dark brown crust.
8. Flip the steak using tongs and sear the other side for another 5 minutes.
9. Reduce heat to medium and brush the top with reserved marinade from the dish.
10. Cook for 2 minutes until the glaze bubbles and caramelizes.
11. Flip again, brush with remaining marinade, and cook 2 more minutes.
12. Insert an instant-read thermometer into the thickest part—remove at 135°F for medium-rare.
13. Transfer the steak to a cutting board and let rest for 10 minutes to redistribute juices.
14. Slice thinly against the grain at a 45-degree angle for maximum tenderness.
Velvety and richly glazed, this steak boasts a perfect balance of salty-sweet with subtle tang. The thin slicing against the grain ensures each piece melts in your mouth. Try serving it over steamed jasmine rice with a drizzle of the pan juices, or slice it into strips for hearty lettuce wraps topped with fresh cilantro.
Steakhouse-Style Blackened Arm Steak
Here’s a steakhouse-worthy blackened arm steak recipe that’s surprisingly simple to master at home, even for novice cooks. Heed these methodical steps to achieve that signature crust and juicy interior every time.
Ingredients
Arm steak – 1 lb
Blackening seasoning – 2 tbsp
Vegetable oil – 1 tbsp
Unsalted butter – 2 tbsp
Instructions
- Pat the arm steak completely dry with paper towels.
- Rub 1 tablespoon of vegetable oil evenly over both sides of the steak.
- Press 2 tablespoons of blackening seasoning firmly onto all surfaces of the steak.
- Heat a cast-iron skillet over high heat for 5 minutes until smoking hot.
- Place the seasoned steak in the dry, hot skillet.
- Sear for 3 minutes without moving to develop a dark crust.
- Flip the steak using tongs.
- Cook for another 3 minutes on the second side.
- Add 2 tablespoons of unsalted butter to the skillet.
- Tip the skillet and baste the steak with melted butter for 1 minute.
- Transfer the steak to a cutting board.
- Let rest for 5 minutes before slicing against the grain.
That intense crust gives way to tender, medium-rare perfection with each slice. The bold spices create a flavorful bark that contrasts beautifully with the juicy interior. Try serving thin slices over a crisp salad or alongside roasted potatoes to soak up the delicious pan juices.
Balsamic Glazed Arm Steak with Onions
Last night’s dinner dilemma led me to rediscover this classic cut that transforms into something extraordinary with just a few simple ingredients. Let’s walk through creating a balsamic glazed arm steak that’s both impressive and approachable for any home cook.
Ingredients
Arm steak – 1.5 lbs
Yellow onion – 1 large
Balsamic vinegar – ¼ cup
Olive oil – 2 tbsp
Brown sugar – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the arm steak completely dry with paper towels to ensure proper browning.
2. Season both sides of the steak evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steak in the hot skillet and sear for 5 minutes without moving it to develop a golden-brown crust.
5. Flip the steak and cook for another 5 minutes on the second side.
6. Transfer the steak to a plate and reduce the skillet heat to medium.
7. Slice the onion into ¼-inch thick rings and add them to the same skillet.
8. Cook onions for 8 minutes, stirring occasionally, until softened and lightly browned.
9. Whisk together balsamic vinegar and brown sugar in a small bowl until the sugar dissolves.
10. Pour the balsamic mixture over the onions and cook for 3 minutes until slightly thickened.
11. Return the steak to the skillet, spooning the glaze and onions over the top.
12. Continue cooking for 2 more minutes, basting the steak constantly with the glaze.
13. Remove the skillet from heat and let the steak rest for 5 minutes before slicing against the grain.
The balsamic reduction creates a sticky-sweet glaze that caramelizes beautifully on the steak’s surface, while the onions become meltingly tender with a subtle tang. Serve this sliced over creamy polenta or alongside roasted vegetables to soak up every bit of the rich pan sauce.
Szechuan Spicy Arm Steak Stir-Fry
A perfectly seared steak stir-fry with bold Szechuan flavors is easier than you think to master at home. Arm steak’s rich marbling makes it ideal for quick cooking while staying tender, and this methodical approach ensures restaurant-quality results every single time. Let’s walk through each step together to create this spicy, savory dish.
Ingredients
Arm steak – 1 lb
Szechuan peppercorns – 1 tbsp
Garlic – 3 cloves
Soy sauce – ¼ cup
Cornstarch – 2 tbsp
Vegetable oil – 3 tbsp
Dried red chilies – 8
Green onions – 4
Salt – 1 tsp
Instructions
1. Slice 1 lb arm steak against the grain into ¼-inch thick strips.
2. Combine steak strips with 2 tbsp cornstarch in a medium bowl.
3. Toss until every strip is evenly coated with cornstarch.
4. Heat 3 tbsp vegetable oil in a large wok over high heat until it shimmers, about 2 minutes.
5. Add steak strips in a single layer and cook undisturbed for 90 seconds.
6. Flip each strip and cook for another 60 seconds until browned.
7. Transfer steak to a clean plate using tongs.
8. Crush 1 tbsp Szechuan peppercorns with the flat side of a knife.
9. Mince 3 garlic cloves into fine pieces.
10. Cut 4 green onions into 1-inch segments.
11. Reduce wok heat to medium and add 8 dried red chilies.
12. Toast chilies for 45 seconds until fragrant but not burned.
13. Add crushed peppercorns and minced garlic to the wok.
14. Stir constantly for 30 seconds until garlic turns golden.
15. Return cooked steak to the wok.
16. Pour ¼ cup soy sauce around the edges of the wok.
17. Add 1 tsp salt and green onion segments.
18. Toss everything together for 2 minutes until sauce thickens and coats the steak. You’ll achieve that signature ma-la tingle when the Szechuan peppercorns are properly toasted before adding other ingredients. Yank this vibrant stir-fry straight from the wok to your plate while it’s piping hot—the contrast between the crispy-edged steak and the numbing heat creates an addictive eating experience. Serve it over steamed rice to balance the spice, or wrap pieces in lettuce cups for a refreshing crunch that complements the rich, peppery sauce.
Mediterranean Lemon and Herb Arm Steak
Ready to master a simple yet impressive steak dinner? Mediterranean Lemon and Herb Arm Steak transforms a budget-friendly cut into a zesty, tender meal with just a few ingredients. This methodical guide walks you through each step for foolproof results.
Ingredients
Arm steak – 1 lb
Olive oil – 2 tbsp
Lemon juice – 2 tbsp
Dried oregano – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Pat the arm steak completely dry with paper towels to ensure a good sear.
2. Rub 1 tablespoon of olive oil evenly over both sides of the steak.
3. Sprinkle ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon dried oregano over both sides, pressing gently to adhere.
4. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the steak in the hot skillet and cook for 4 minutes without moving it to develop a golden-brown crust.
6. Flip the steak using tongs and cook for another 4 minutes for medium doneness (internal temperature of 145°F).
7. Transfer the steak to a cutting board and let it rest for 5 minutes to redistribute juices.
8. Drizzle 2 tablespoons of lemon juice over the rested steak just before slicing.
9. Slice the steak against the grain into ¼-inch thick strips. Firm yet yielding, the steak bursts with bright lemon and earthy oregano. For a fresh twist, serve it over a bed of arugula or tucked into warm pita with tzatziki.
Coffee-Rubbed Arm Steak with Chili
Creating a perfectly seasoned coffee-rubbed arm steak with chili requires careful attention to timing and temperature. This methodical approach ensures a flavorful crust and tender interior every time, making it an impressive yet achievable dish for home cooks of all levels.
Ingredients
Arm steak – 1.5 lbs
Coffee grounds – 2 tbsp
Chili powder – 1 tbsp
Brown sugar – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Vegetable oil – 1 tbsp
Instructions
1. Pat the arm steak completely dry with paper towels to ensure proper browning.
2. Combine coffee grounds, chili powder, brown sugar, salt, and black pepper in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the arm steak, pressing gently to adhere.
4. Let the seasoned steak rest at room temperature for 30 minutes to allow flavors to penetrate.
5. Preheat a cast-iron skillet over medium-high heat for 5 minutes until smoking hot.
6. Add vegetable oil to the hot skillet and swirl to coat the surface evenly.
7. Place the steak in the skillet and cook undisturbed for 4 minutes to develop a crust.
8. Flip the steak using tongs and cook for another 4 minutes on the second side.
9. Insert an instant-read thermometer into the thickest part of the steak to check for 135°F for medium-rare.
10. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing against the grain.
Succulent and aromatic, this coffee-rubbed steak delivers a complex balance of bitter, sweet, and spicy notes that complement the beef’s natural richness. The coarse coffee grounds create a wonderfully textured crust while keeping the interior remarkably juicy. Serve thin slices over creamy polenta or stuff into warm tortillas with pickled onions for a complete meal experience.
Creamy Dijon Mustard Arm Steak
A perfectly cooked steak doesn’t require fancy ingredients or complicated techniques—just a few quality components and proper technique. Arm steak, with its rich beefy flavor, becomes exceptionally tender and flavorful when paired with this simple creamy Dijon mustard sauce. This methodical approach ensures even beginners can achieve restaurant-quality results at home.
Ingredients
Arm steak – 1.5 lbs
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Dijon mustard – 3 tbsp
Heavy cream – ½ cup
Chicken broth – ¼ cup
Instructions
1. Pat the arm steak completely dry with paper towels on all surfaces.
2. Season both sides of the steak evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steak in the hot skillet and cook undisturbed for 5 minutes to develop a deep brown crust.
5. Flip the steak using tongs and cook for another 5 minutes for medium-rare doneness.
6. Transfer the steak to a cutting board and let it rest for 8 minutes—this allows juices to redistribute throughout the meat.
7. Reduce the skillet heat to medium and add Dijon mustard to the pan drippings.
8. Whisk the mustard constantly for 1 minute until fragrant and slightly darkened.
9. Pour in heavy cream and chicken broth while continuing to whisk.
10. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
11. Slice the rested steak against the grain into ½-inch thick pieces.
12. Arrange the sliced steak on a platter and pour the warm sauce over the top. Seriously tender with a robust beef flavor, the creamy Dijon sauce provides a tangy counterpoint that cuts through the richness. Serve this over mashed potatoes to soak up every drop of the luxurious sauce, or slice it thin for impressive steak sandwiches the next day.
Zesty Lime and Cilantro Arm Steak
Many home cooks find steak intimidating, but this zesty lime and cilantro version breaks it down into foolproof steps. Mastering this recipe will give you a restaurant-quality meal with bright, fresh flavors that complement the rich beef perfectly. Follow these instructions carefully for tender, flavorful results every time.
Ingredients
Arm steak – 1½ lbs
Lime juice – ¼ cup
Fresh cilantro – ½ cup chopped
Garlic – 3 cloves minced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Combine lime juice, chopped cilantro, minced garlic, olive oil, salt, and black pepper in a medium bowl.
2. Place the arm steak in a shallow dish and pour the marinade over it, turning to coat completely.
3. Cover the dish with plastic wrap and refrigerate for exactly 2 hours—this marinating time allows the acid to tenderize the meat without making it mushy.
4. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
5. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
6. Place the marinated steak in the hot skillet and cook for 5 minutes without moving it to develop a proper sear.
7. Flip the steak using tongs and cook for another 5 minutes on the second side.
8. Check the internal temperature with a meat thermometer—remove from heat when it reaches 135°F for medium-rare or 145°F for medium.
9. Transfer the steak to a cutting board and let it rest for 8 minutes—this allows the juices to redistribute throughout the meat.
10. Slice the steak against the grain into ¼-inch thick pieces before serving. Bright and tangy from the lime marinade, this steak develops a beautiful crust while remaining juicy inside. The fresh cilantro adds herbal notes that cut through the richness of the beef beautifully. Serve the sliced steak over rice to catch the flavorful juices, or stuff it into warm tortillas for quick steak tacos.
Homestyle Arm Steak with Rustic Vegetables
Rustic cooking brings comfort to any kitchen, and this homestyle arm steak with vegetables delivers that perfect balance of hearty protein and earthy flavors. Ready your cutting board and let’s walk through this straightforward recipe together. You’ll be amazed at how simple techniques create such satisfying results.
Ingredients
Arm steak – 1.5 lbs
Potatoes – 2 large
Carrots – 3 medium
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the arm steak completely dry with paper towels.
3. Rub 1 tablespoon of olive oil evenly over both sides of the steak.
4. Sprinkle ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of garlic powder over one side of the steak.
5. Flip the steak and repeat the seasoning with remaining ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder.
6. Peel the potatoes and cut them into 1-inch cubes.
7. Peel the carrots and slice them into ½-inch thick rounds.
8. Toss the potatoes and carrots with 1 tablespoon of olive oil in a mixing bowl.
9. Spread the vegetables in a single layer on a baking sheet.
10. Place the seasoned arm steak in the center of the baking sheet surrounded by vegetables.
11. Roast in the preheated oven for 25 minutes.
12. Flip the steak and stir the vegetables with a spatula.
13. Continue roasting for another 20 minutes until the steak reaches 145°F internally.
14. Remove the baking sheet from the oven and let the steak rest for 5 minutes before slicing.
15. Slice the steak against the grain into ½-inch thick pieces. Buttery potatoes and sweet carrots soak up the savory steak juices beautifully during roasting. Serve this family-style directly from the baking sheet for maximum rustic appeal, letting everyone help themselves to the tender meat and caramelized vegetables.
Conclusion
Unlock incredible flavor with these 35 arm steak recipes! From quick weeknight dinners to impressive weekend meals, there’s something for every home cook. We’d love to hear which recipes become your favorites—drop a comment below and share your cooking adventures. Don’t forget to pin this article to your Pinterest boards so you can easily return to these delicious ideas!
