Top blade steak is a hidden gem among beef cuts. Known for its rich flavor and tender texture, this cut comes from the shoulder area (the chuck) and offers a great balance between affordability and taste. If you’re wondering how to cook top blade steak to perfection, you’re in the right place! This guide will walk you through everything-from preparation to cooking methods-to help you enjoy this delicious steak every time.
What Is Top Blade Steak?
Top blade steak is cut from the shoulder (chuck) of the cow. It’s sometimes confused with flat iron steak but has a unique characteristic: a tough connective tissue running down the middle. This means the steak needs proper cooking or trimming to maximize tenderness. When cooked right, it’s juicy, flavorful, and perfect for grilling, pan-searing, or braising.
Preparing Your Top Blade Steak
1. Trim and Marinate (Optional but Recommended)
– Trim the connective tissue if you want to grill or pan-sear it directly. Removing this sinew makes the steak more tender.
– Marinate your steak to enhance flavor and tenderness. A simple marinade includes olive oil, garlic, balsamic vinegar, fresh rosemary, thyme, salt, and pepper. Let it marinate for at least 2 hours or overnight for best results.
2. Bring to Room Temperature
Before cooking, remove the steak from the fridge and let it sit at room temperature for about 30 minutes. This helps the steak cook evenly.
Best Cooking Methods for Top Blade Steak
Pan-Searing on the Stove
Pan-searing is a quick and flavorful way to cook top blade steak, especially if you’ve trimmed the connective tissue.
How to pan-sear:
– Heat a cast-iron skillet over high heat for 2-3 minutes.
– Add a tablespoon of high-smoke point oil (avocado oil is ideal).
– Season the steak with salt and pepper.
– Place the steak in the hot skillet and flip every 30 seconds until the internal temperature reaches about 90°F (32°C).
– Reduce heat to medium-low.
– Add butter, garlic cloves, and herbs like thyme or rosemary to the pan.
– Baste the steak with the melted butter by spooning it over the meat repeatedly.
– Cook until the steak is about 20-25°F (11-14°C) below your target doneness (usually medium-rare at 125-135°F).
– Remove from heat and let it rest for at least 5 minutes before slicing.
Grilling
Grilling top blade steak is fantastic, especially if you’ve marinated it and removed the connective tissue.
Grilling tips:
– Preheat your grill to medium-high (about 400-450°F).
– Remove excess marinade and place the steak on the grill.
– Grill for 4-7 minutes per side for medium-rare, depending on thickness.
– Use a meat thermometer to check for an internal temperature of 135°F for medium-rare.
– Rest the steak for 5-10 minutes before slicing against the grain.
Braising and Slow Cooking
Because of the connective tissue, slow cooking or braising is a great option if you prefer to cook the steak whole without trimming.
– Braise the steak in liquid (broth, wine, or a mix) at low heat for 2-3 hours until tender.
– This method breaks down the connective tissue, resulting in melt-in-your-mouth meat.
– Ideal for stews, tacos, or shredded beef dishes.
Tips for Perfect Top Blade Steak
– Don’t overcook: Top blade steak is best enjoyed medium-rare to medium. Overcooking can make it tough.
– Flip often when pan-searing: Flipping every 30 seconds helps the steak cook evenly and develop a nice crust.
– Use a meat thermometer: Aim for 125°F for medium-rare and 135°F for medium.
– Rest your steak: Letting the steak rest after cooking allows juices to redistribute, keeping it juicy and tender.
– Slice against the grain: This breaks up muscle fibers and makes each bite tender.
Serving Suggestions
Top blade steak pairs wonderfully with:
– Garlic mashed potatoes
– Roasted or grilled vegetables
– Fresh green salads
– Rice or quinoa for a wholesome meal
You can also slice it thin and use it in sandwiches, tacos, or stir-fries for versatile dining options.
Top blade steak is a flavorful, budget-friendly cut that rewards you with rich taste and tenderness when cooked properly. Whether you prefer grilling, pan-searing, or slow braising, following these tips will help you master this underrated steak cut. Enjoy your cooking adventure and savor every bite!