Pan-Seared Top Blade Steak

PREP TIME	REST TIME	COOK TIME	TOTAL TIME
5 mins	45 mins to 24 h	10 mins	1 to 24 hours

Pan-seared top blade steak with garlic, butter, and herbs is super tasty. Let me show you how to cook this steak in a skillet on the stovetop. I’ll guide you through each step and share valuable tips to avoid common mistakes so you can enjoy a perfect top blade steak every time.

The Ingredients You’ll Need

To prepare a flavorful top blade steak on your stovetop, you’ll need:

• Top blade steak (1.25 to 2 inches/3-5 cm thick)
• 1 tablespoon high-smoke point oil (I recommend avocado oil)
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• ½ stick of unsalted butter (About 56.7 grams)
• 2-3 garlic cloves
• 2 thyme or rosemary springs

The Tools You’ll Need

• Cast Iron Skillet
• Tongs
• Instant Read Thermometer

How to Pan Sear Top Blade Steak

Here’s a straightforward guide to pan-searing a top blade steak in a skillet on the stove so it turns out just right – nicely browned on the outside and cooked exactly how you like it on the inside. I’ve included basic instructions, handy tips, and some photos to help.

Note: I used a 1.5-inch (3.8 cm) thick top blade steak in this recipe.

Step 1: Prepare the Top Blade Steak

First, pat the top blade steak dry with paper towels. Then, choose one of these two ways to salt it, depending on what suits you best:

• Option 1: My personal favorite. Salt the top blade steak on all sides, place it on a wire rack, and refrigerate it overnight. The salt works its magic, making the top blade steak taste amazing. The next day, let it sit at room temperature for 30 minutes before cooking.
• Option 2: If you don’t want to wait a whole day, no problem. Just salt the top blade steak on both sides, place it on the wire rack, and let it rest at room temperature for about 45-60 minutes before cooking.

About salting: After salting the top-blade steak, the steak surface gets moist in just a couple of minutes. But give it an hour, and the meat will reabsorb most moisture. That’s why searing the top blade steak 2-3 minutes after salting it, or even within the first 30 minutes, isn’t a good idea. You can’t get that amazing crust if the surface is wet. It needs to be dry first. So, I usually salt the top blade steak a day ahead. Trust me on this. It’ll be dry when you take it out the next day, perfect for searing. And the flavor? It gets way better after a night with the salt in the fridge.

Step 2: Preheat the Cast-Iron Skillet

Heat cast-iron skillet over high heat for about 2-3 minutes. Then, add a tablespoon of refined avocado oil and let it warm up for a minute. The skillet should reach a temperature between 400-475°F (204-246°C) after 3-4 minutes, perfect for searing top blade steak in a pan.

Meanwhile, take a minute to season the top blade steak with pepper. Just sprinkle some finely ground pepper on both sides of it.

Step 3: Place the Top Blade Steak in the Skillet

Place the seasoned top blade steak in a hot skillet. Flip it every 30 seconds until it reaches 90°F (32°C) on a thermometer. Once it hits 90°F (32°C), turn the heat down to medium-low and move on to the next step.

Note: Don’t worry about flipping the top blade steak too often. If it’s your first time cooking steak, flipping it more often helps it cook evenly.

Step 4: Add the Herbs, Garlic, and Butter

First, add the butter, garlic cloves, and rosemary or thyme to the pan. While waiting for the butter to melt, quickly sear the sides of the top blade steak.

Once the butter has melted, tilt the pan a bit to let the butter collect on one side. Then, grab a spoon and start basting this melted butter over the top blade steak. Keep up a steady rhythm—about 30 seconds on each side. Alternatively, you can gather the butter in one spot, place the top blade steak in it, and flip it over every 30 seconds instead of spooning the butter over. The results will be about the same.

Keep doing this until the top blade steak is about 20-25°F (11-14°C) below your target temperature. Then, remove the top blade steak from the pan and turn off the heat. If you’re wondering why this step is important, check out the FAQ section below.

Step 5: Let the Pan-Seared Top Blade Steak Rest

Once you’ve finished cooking the top blade steak, let it rest for 6 to 7 minutes. This resting time is key because the top blade steak will keep cooking gently from the residual heat (carryover cooking). Hold off on slicing at this moment. After it’s rested, you can slice the top blade steak any way you like and serve it with butter, garlic, and herbs left in the pan.

Pan Seared Top Blade Steak FAQs

When’s the best time to remove a top blade steak off the pan?

The best time to remove a top blade steak from the pan is when its internal temperature is about 20-25°F (11-14°C) below your target temperature. Some recipes suggest removing the top blade steak when it’s 5-10°F (2-5°C) below the target temperature, but that’s bad advice.

When you cook a top blade steak in a skillet, carryover cooking occurs. Even after you remove the top blade steak from the heat, its internal temperature keeps rising by 20-25°F (11-14°C) in just 5-7 minutes. So, if you don’t want to overcook your top blade steak, remove it from the heat earlier than you might think.

I’ve seen this mistake a lot, especially with people who aren’t too familiar with pan-searing. They leave the top blade steak on the heat for too long because their thermometer shows it’s just about there, about 5-10°F (2-5°C) away from the target temperature. But they don’t realize they’re overcooking it because of the carryover cooking effect.

What is the ideal doneness for a top blade steak?

The ideal doneness for a top blade steak is medium-rare. This brings out its juiciness, tenderness, and rich flavor. But if you prefer your top blade steak a bit more cooked, it stays reasonably tender and juicy even at a medium or more.

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More Pan-Seared Steak Recipes To Try

• Pan Seared Ribeye Steak
• Pan Seared Porterhouse Steak
• Pan Seared Hanger Steak
• Pan-Seared Filet Mignon
• Pan Seared Strip Steak