I just recently purchased a few "beef chuck shoulder steaks" from the local grocery store. Their sale price caught my eye. I am not very experienced in cooking this cut of meat, but I am aware that they are used in stews/roasts alot and are usually braised or broiled. These particular steaks are cut about 1/3-1/2 inch thick, about 6-8 inches long and 4-5 inches across.
Are they any non broiling/braising (time consuming) alternatives to cooking this particular cut of steaks that any of you have tried?
Thanks in advance!