How to Cook a Blade Steak
The heady flavors of steak aren’t just for special occasions; cooking a blade steak brightens even an ordinary weeknight. Less-expensive cuts, such as the blade steak, satisfy an appetite for red meat and respect your wallet.
The heady flavors of steak aren't just for special occasions; cooking a blade steak brightens even an ordinary weeknight. Less-expensive cuts, such as the blade steak, satisfy an appetite for red meat and respect your wallet. Also known as a petite steak and top chuck steak, this less-celebrated cut comes from the shoulder blade. A line of connective tissue runs through the center of the steak, rendering it tough if not prepared properly. Although braising is an ideal method of cooking a blade steak, grilling and pan-frying also work. Simply cut around the center line of fat before eating.
Braising
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Place the steak on a small plate and generously sprinkle one side with salt and pepper. Turn the steak over and season the other side.
Step 3
Situate a Dutch oven on a stovetop burner and cover the bottom with cooking oil. Heat the oil on medium until water sprinkled into the pot sizzles and pops.
Step 4
Place the seasoned steak into the oil and sear it on one side for about 4 to 6 minutes, or until browned. Turn the steak with the tongs and sear the other side until browned. Searing seals in the juices, preserving the rich flavor of the beef.
Step 5
Remove the steak from the pot and place it on a clean plate.
Step 6
Pour about a cup of seasoned tomato juice, beef stock, wine or water into the Dutch oven to deglaze the pan, scraping the delicious bits of steak from the bottom and sides of the pot to blend them with the liquid. Cook for about 2 to 3 minutes, scraping and stirring occasionally. Once a rich broth is created, complete the meal, if desired, by adding diced potatoes, carrots and onions.
Step 7
Return the steak to the pot, fit the lid tightly and place the pot in the oven for 45 minutes, or until the meat is fork-tender. Replenish the braising liquid as necessary, ensuring that the liquid at least comes midway up the steak.
Step 8
Remove the pot from the oven and place the meat on a clean plate. Serve the steak with the braising liquid spooned across the top.
Pan-Frying
Step 1
Place the steak on a small plate and sprinkle one side of the steak generously with salt and pepper. Turn the steak over and sprinkle the other side with salt and pepper.
Step 2
Situate a heavy skillet on the stovetop and heat butter on medium heat until it melts.
Step 3
Transfer the steak to the skillet and saute on each side for 3 to 5 minutes until the desired doneness is reached.
Step 4
Remove the steak to a clean plate and keep warm by covering with foil or placing in an oven set to a low temperature.
Step 5
Melt additional butter in the skillet and add finely minced onions or shallots. Cook for about 2 minutes, or until the onions are clear.
Step 6
Pour wine into the skillet and heat through for about 3 to 5 minutes, or until the liquid is reduced by half.
Step 7
Spoon the sauce over the steak and serve.
Grilling
Step 1
Place the steak on a small plate and sprinkle one side of the steak generously with salt and pepper. Turn the steak over and sprinkle the other side with salt and pepper.
Step 2
Transfer the steak to a grill. A gas grill should be heated to medium heat, and the coals in a charcoal grill should be reduced to medium ash before placing the steak on the grill.
Step 3
Lower the lid to the grill and cook the steaks for 6 to 10 minutes, or until the desired doneness is reached. Flip the steak only once halfway through cooking with tongs.
Step 4
Remove the steak and serve.
Tip
Cut calories from your meal by pouring away any meat drippings before adding braising water. A small 6-oz. steak is only about 346 calories.
Transform your braising liquid into a gravy by adding flour or cornstarch to thicken the liquid. You can also add beef bouillon or granules to enrich the gravy.
Ask the butcher for a steak that has the connective tissue removed, which is commonly referred to as a flat iron steak.
warning
Avoid getting splashed and burned with the hot oil, as it will pop and splatter with the introduction of the cold beef.