Top Blade Steak Recipe: A Guide to Tender, Flavorful Perfection

The top blade steak, also known as a flat iron steak, is a hidden gem among cuts of beef. Often overlooked, this flavorful and surprisingly tender steak offers incredible value for its price. This comprehensive guide will walk you through everything you need to know to cook the perfect top blade steak, leaving you with a restaurant-quality meal at home.

Understanding the Top Blade Steak

Before we dive into the recipe, let's understand why this cut sometimes gets a bad reputation and how to overcome it. The top blade steak has a naturally tough grain due to its location on the cow. However, with the right preparation and cooking technique, this toughness transforms into incredibly tender, flavorful bites. The key is to cut against the grain after cooking.

Choosing the Perfect Top Blade Steak

Selecting the right steak is crucial for a successful outcome. Look for a steak with:

• Vibrant Red Color: This indicates freshness.
• Good Marbling: Marbling refers to the intramuscular fat, which contributes significantly to flavor and tenderness. Aim for a steak with a decent amount of marbling throughout.
• Even Thickness: A consistently thick steak ensures even cooking.

Top Blade Steak Recipe: Step-by-Step Guide

This recipe focuses on pan-searing, a quick and easy method that delivers a delicious, crispy crust and juicy interior.

Ingredients:

• 1 Top Blade Steak (about 1 inch thick)
• 1 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 cloves Garlic, minced (optional)
• 2 tbsp Butter (optional)
• Fresh herbs (Rosemary, Thyme - optional)

Instructions:

1. Prepare the Steak: Pat the steak dry with paper towels. This helps achieve a better sear. Season generously with salt and pepper on both sides. If using, add minced garlic.

2. Sear the Steak: Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Once hot, add the steak and sear for 3-4 minutes per side, until a deep brown crust forms.

3. Add Butter (Optional): Reduce the heat to medium. Add butter to the pan and baste the steak with the melted butter for another 2-3 minutes per side, tilting the pan to coat the steak evenly. Add fresh herbs during basting for extra flavor.

4. Check for Doneness: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, 140-145°F (60-63°C); and for medium-well, 150-155°F (66-68°C).

5. Rest the Steak: Once cooked to your desired doneness, remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

6. Slice Against the Grain: Using a sharp knife, slice the steak thinly against the grain. This is crucial for tenderness.

7. Serve: Serve immediately and enjoy!

Serving Suggestions

The top blade steak is incredibly versatile. Here are some serving suggestions:

• Classic Sides: Roasted potatoes, mashed potatoes, asparagus, or a simple green salad.
• Sauces: Red wine reduction, chimichurri sauce, or a flavorful peppercorn sauce.

Tips for Top Blade Steak Success

• Don't Overcook: Overcooked top blade steak will be tough. Use a meat thermometer to ensure accuracy.
• Cut Against the Grain: This is the single most important step for tenderness.
• Let it Rest: Allowing the steak to rest is essential for a juicy and flavorful result.

By following this recipe and tips, you'll be able to consistently cook delicious and tender top blade steaks. Enjoy!