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Are you a Steak Lover?
Blade steak is a well-known product in the supermarket, and it is portioned vertically over there. In this article, we will tell you how to cook blade steak on the grill. You have to grill it for 10 to 12 minutes.
Blade steak is also known as top blade, and it is a steak cut from a muscle in the beef chuck primal cut, especially the top blade muscle.
The primal chuck cut can be divided into the chuck roll and the chuck shoulder clod. Butchers usually slice across the chuck shoulder clod to make chuck steaks, but nowadays, it is more common to take the clod apart and then divide it into its muscles, each of which is then marketed as a new kind of steak. Thus, the blade steak is now appearing in supermarket meat departments
What is a Blade Steak?
Blade steaks are made by cutting directly across the top blade muscle, which is tender. The only negative thing about it is that a seam of connective tissue runs through its center, which means that every section of steak has a piece of this rigid strip of gristle right in the middle.
The positive thing is that there is a lot of beefy flavor in a blade steak, and it is relatively inexpensive. If it’s cooked properly, it can be a delicious and tender piece of meat.
How does Blade Steak Taste Like?
The meat from the beef chuck primal is well known for its rich, beefy flavor, and the blade steak is no exception. You will find the taste similar to flat iron steak and blade chuck steak.
How to Cook Blade Steak on Grill
- 4 top blade steaks, about 6 ounces apiece
- Kosher salt
- Freshly ground black pepper
Step 1-Remove the top blade steak from the refrigerator and allow it to be at room temperature for 30-45 minutes.
Step 2-Once the steak is at room temperature, then sprinkle the salt and pepper on it. Press lightly to allow the seasonings to adhere as they are flavorful on their own, so there is no need to get fancy with the herbs. If you choose to marinate the steaks, keep the process brief–no longer than 12 hours.
Step 3- It is time to prepare a medium-hot fire in a charcoal grill. If you use a gas grill, preheat on high for 10-15 minutes before adjusting the heat to medium-high. A pellet grill can be set to 450 degrees Fahrenheit. If the grill has a searing station, you can use that instead of the regular burners.
Step 4-Allow the steak to cook over direct heat until it is about 5 degrees below your desired temperature. This should take only about 3-5 minutes per side.
Step 5-Remove the steaks from the grill set them on a plate, and tent the dish with aluminum foil.
Step 6- Serve the steak at once. If you want to make it easy for your guests to avoid tough center membrane, slice the steaks crosswise into strips beforehand.
Best of luck, and happy grilling!
How to Store Blade Steak
Like any other raw meat, blade steak needs to be kept in the refrigerator until ready to use. If it is wrapped in air-tight packaging, it will stay fresh for three to five days. You can also freeze the steak—again, well covered with excess air removed—for at least three months
Tips to Grill Blade Steak
- As the cut is relatively thin, you will want to use an instant-read thermometer to test the temperature. Insert it through the side of the steak without touching the membrane of fat.
- Always cooks the steak to medium-rare, which is 140 degrees, as it keeps the meat juicy and flavorful. Thinner steaks dry out quickly, so don’t let yourself get distracted!
- Before serving, let the steak rest for at least 5 minutes. It will allow the juices to redistribute. Also, remember that the steaks will continue to cook slightly during the resting period, so remove them from the grill when they’re about 5 degrees below your desired temperature.
- Turn the steaks with a pair of heatproof tongs. If you use a fork or other sharp utensil, you’ll risk losing juices to the flames. This can also cause flare-ups, which may impart a bitter flavor to the meat.
- It’s acceptable to cooktop blade steaks for a short time over high heat, as they’re thin enough to cook quickly. Keep a close eye on the temperature if you choose this method.
Frequently Asked Questions
Q1: Is Blade Steak good for slow cooking?
Ans: Blade steak is good for slow cooking as it has a line of connecting tissue down the middle that creates a tough steak. You can keep it as a whole steak, dice it or cut it into strips for stir-fry, the blade is a versatile option.
Q2: Is Blade and chuck the same?
Ans: The chuck is sourced from the shoulder area of the cow that offers an economical cut that is low on price but high in flavor.
However, the blade is a little different as it is procured from the same area as the chuck steak but again packs a lot of flavors at a modest price.
Q3: How do you tenderize a blade steak?
Ans: Here are the six ways you can tenderize a blade steak.
- Pound it out. Pounding helps to soften and tenderize the meat that making it easy to cut and eat.
- Harness the power of salt.
- Use an acidic marinade.
- Go for kiwi.
- Try knife work.
- Cook it slow.
Q4: Is Blade Steak good for bbq?
Ans: No, you can grill the blade steal. Even some markets have wrapped in cellophane packages which say best for grilling. It is all up to you how you want to cook them.
To Wrap it Up
Blade steak is juicy and flavorful, especially when you grill it. It is one of the well-known products in the steak industry.
While grilling the blade steak, remember not to overseason it. Try to maintain the flavors by using fewer herbs.