Blade steak is a flavorful and economical cut of beef that comes from the shoulder area. It’s known for its rich taste but can be a bit tough if not cooked properly due to the connective tissue running through it. Whether you’re a beginner or a seasoned cook, this guide will help you master cooking blade steak to juicy, tender perfection.
What Is Blade Steak?
Blade steak comes from the shoulder muscle of the cow, a part that gets a lot of exercise. Because of this, the meat has a line of connective tissue down the middle, making it naturally tougher than some other steaks. This means it’s best suited for cooking methods that break down this tissue, like slow cooking or braising. However, with the right techniques, you can also cook it quickly and still enjoy great flavor and tenderness.
Preparing Blade Steak for Cooking
Before cooking, you can choose to marinate the blade steak. Marinating not only adds flavor but also helps tenderize the meat. If you prefer not to marinate, simply rubbing the steak with salt and pepper before cooking will work well too.
When marinating, aim for at least 2 hours in the fridge. After marinating, pat the steak dry to avoid excess moisture, which can interfere with browning and caramelization.
Cooking Methods for Blade Steak
1. Slow Cooking or Braising (Best for Tenderness)
This is the classic method for blade steak and guarantees a tender, melt-in-your-mouth result.
– Sear the steak: Start by browning the blade steak in a hot pan with a little oil over medium-high heat. This locks in flavor.
– Add liquid: Transfer the steak to a casserole dish and add enough liquid (beef stock, red wine, or canned tomatoes) to just cover it.
– Simmer gently: Bring the liquid to a boil, then reduce to low heat to maintain a gentle simmer. Avoid boiling as it can toughen the meat.
– Cook covered: Place a tight lid on the dish and let it simmer for 70 to 90 minutes until the steak is fork-tender.
This method is perfect for stews, casseroles, or simply enjoying the steak with its rich cooking juices.
2. Pan-Seared Blade Steak (Quick and Flavorful)
If you want to enjoy blade steak faster, pan-searing is a great option, especially if you marinate the steak first.
– Marinate: Place the blade steak in a marinade for 2 hours.
– Dry and season: Remove from marinade, pat dry, and season with salt.
– Heat the pan: Preheat a cast iron skillet over medium-high heat until it’s just smoking.
– Sear the steak: Place the steak in the dry pan and cook for 3-4 minutes until a crust forms. Flip it.
– Add butter and garlic: Add butter and smashed garlic cloves to the pan. Tilt the pan and spoon the melted garlic butter over the steak to baste it.
– Cook to temperature: Continue cooking until the internal temperature reaches 120-125°F (about medium-rare).
– Rest and slice: Let the steak rest for 10 minutes, then slice thinly against the grain for maximum tenderness.
This method delivers a flavorful crust with juicy, tender meat inside.
3. Grilling Blade Steak
Grilling blade steak is another delicious way to cook it, especially if you remove the tough sinew first.
– Prepare the steak: Cut the blade steak horizontally to remove the sinew and fat layer in the middle, then slice into smaller steaks.
– Preheat grill: Heat your grill to 240-250°C (about 460-480°F).
– Grill: Cook the steaks for 5-6 minutes per side, turning a quarter turn halfway through each side to get nice grill marks.
– Rest and season: Let the steaks rest a few minutes, then season with salt and pepper.
Serve with fresh salsa or your favorite sides for a satisfying meal.
4. Oven Cooking
You can also cook blade steak on the stove and finish it in the oven:
– Sear: Season and sear the steak in a hot pan for 2-3 minutes per side.
– Oven finish: Transfer the pan to a preheated oven or move the steak to a cooler part of the grill to cook through to your desired doneness.
– Rest: Always rest the steak before slicing.
This method helps control the cooking temperature and ensures even doneness.
Tips for Cooking Blade Steak
– Slice against the grain: Because blade steak can be tough, slicing against the grain helps break up muscle fibers and makes the steak easier to chew.
– Use a meat thermometer: Aim for 120-125°F for medium-rare. Cooking beyond this can make the steak tougher.
– Rest your steak: Letting the steak rest after cooking allows juices to redistribute, keeping the meat moist.
– Marinate for tenderness: Acidic marinades (with vinegar, citrus, or wine) help break down tough fibers.
Flavor Pairings and Serving Suggestions
Blade steak pairs wonderfully with hearty sides like roasted vegetables, mashed potatoes, or a fresh salsa made with grilled peppers, tomatoes, and coriander. For extra indulgence, serve with a garlic butter or a flavorful dipping sauce.
Blade steak is a versatile and tasty cut that rewards patience and the right cooking method. Whether you slow cook it to tender perfection or quickly pan-sear it with garlic butter, you’ll enjoy a rich, beefy flavor that’s hard to beat. Give these methods a try and savor every juicy bite!