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 incredibly delicious. I’ll walk you through exactly how to cook it, step by step, with many helpful tips to help you avoid the usual mistakes, so you can enjoy a tender, flavorful top blade steak cooked to perfection every time.

A quick note: People often confuse the top blade steak and flat iron steak, but they aren’t the same cut. Both come from the same part of the cow, but it all comes down to how the butcher trims the top blade muscle. They remove the tough gristle that runs through the middle, so you get two flat pieces known as flat iron steaks. With top blade steak, butchers cut across the top blade muscle, leaving that line of gristle running through the center. You’ll see exactly what I mean when you cut into the steak, just like in the photo below.

Flat iron steak and top blade steak come from the same muscle, but the way the butcher trims them makes all the difference. Flat iron steak is considered a premium cut because the gristle running through the middle is removed, leaving you with a smooth, easy-to-eat piece of meat. Top blade steak, on the other hand, still has that long strip of gristle right down the center, which is why it’s less desirable for steak lovers. Honestly, it’s just a lot more enjoyable to eat a steak that doesn’t have a big piece of gristle or extra connective tissue in the way.

The funny thing is, both cuts have the same flavor and are incredibly tender (it’s the second most tender muscle on the cow). So, if you don’t mind the gristle, you’ll still enjoy the flavor and tenderness of the top blade steak.

pan-seared top blade steak; medium-rare doneness, vertical view

The Ingredients 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/stainless steel skillet
Tongs
Instant Read Thermometer

Note

Go for a top blade steak that’s at least 1.25 to 2 inches (3 to 5 cm) thick if you want that perfect pan-seared crust on the outside without overcooking the inside. Thin steaks, such as those 1 inch (2.5 cm) thick or less, just don’t give you enough time to get a good crust before they overcook inside. On the other hand, thicker cuts tend to burn outside while staying almost raw inside. For this recipe, I used a 1.5-inch (3.8 cm) thick top blade steak.

How to Pan Sear Top Blade Steak – Step by Step Photos

all ingredients for pan seared top blade steak — *Ingredients: Black pepper, garlic, salt, butter, avocado oil, rosemary, and top blade steak*

Here’s a straightforward guide to pan-searing a top blade steak in a skillet on the stove. You’ll get a rich, brown crust on the outside and the exact doneness you want inside. I’ll walk you through the basics, share a few tips, and include some photos so you can see exactly what to do.

Step 1: Prepare the Top Blade Steak

Pat the top blade steak dry with paper towels. Next, salt the steak using one of these two methods:

Option 1: My personal favorite. For the best flavor and crust, generously salt the top blade steak on all sides, put it on a wire rack, and refrigerate for at least 4 hours, preferably overnight. This period gives the salt plenty of time to work its magic, making the steak more flavorful and drying out the surface, helping you get that killer crust later. Before cooking, just take the steak out of the refrigerator and let it sit on the counter at room temperature for about 30 minutes.
Option 2: Short on time? Salt both sides of the top blade steak, place it on a wire rack, and let it rest at room temperature for 45–60 minutes before cooking.

Note

Here’s the deal with salting top blade steak: once you salt it, the surface starts to look wet within just a couple of minutes. That’s normal. But give it an hour, and the meat will reabsorb most of that moisture. That’s why searing it 2–3 minutes after salting (or even within the first 30 minutes) isn’t a good idea. You won’t get that crisp, golden-brown crust if the surface is still wet. It needs to be dry. That’s why I always try to salt my steak the day before if I can, but even a few hours in the fridge makes a big difference in both texture and flavor. Trust me on this. It’ll be dry when you take it out after 4 hours or the next day, perfect for searing. Just let it sit, then sear, and you’ll notice the difference: the crust and flavor are way better after resting with salt for at least a few hours.

The 45–60 minute salting window is just the bare minimum. Sure, it’ll add more flavor than not seasoning at all, but if you want a real difference in both taste and crust, you need to give it more time, at least a few hours. That’s when the salt has a chance to fully work its way in and the steak’s surface dries out enough for a proper sear.

The only real downside of dry brining steak is that the longer it sits with salt, the more likely you’ll see a thicker gray band just under the crust after cooking. It’s not a sign of overcooking; this part is still tender, juicy, and perfectly fine to eat, but I get that some people don’t love the look of it. If that’s you, I recommend salting no more than 4 hours ahead. That way, you still get a noticeable boost in flavor, a better crust, and improved tenderness, without much of that gray band showing up.

top blade steak, 24 hours after salting — *Top blade steak, 24 hours after salting*

Step 2: Preheat the Pan

Heat a cast-iron or stainless steel skillet over high heat for 2–3 minutes. Then add a tablespoon of refined avocado oil and let it heat for another minute. The skillet should reach 400–475°F (204–246°C) after 3–4 minutes, ideal for searing top blade steak.

While the pan heats, season the top blade steak with finely ground black pepper on both sides and move on to the next step.

Note

With this recipe, you’ll cook the top blade steak on an extremely hot pan at temperatures over 400°F (204°C), so you need the right pan to do this safely. A cast-iron skillet works best because it retains heat so well. A thick, heavy-bottomed stainless steel skillet is another good option, as long as it has a sturdy bottom.

You also need to choose an oil that can handle these high temperatures. Look for oil with a high smoke point and a neutral flavor. I highly recommend refined avocado oil for this purpose (be careful not to confuse it with unrefined avocado oil). Of course, you can use different oil, but it must have a high smoke point. Below, I’ve included a few other great options for high-heat pan cooking:

Type of Fat	Smoke Point ºF	Smoke Point ºC
Refined Avocado Oil	520ºF	270ºC
Refined Safflower Oil	510ºF	266ºC
Beef Tallow	480ºF	250ºC
Pecan Oil	470ºF	243ºC
Refined Peanut Oil	450ºF	232°C

Cast iron skillet heated to 471 degrees F. — *Cast iron skillet heated to 471°F (243.8°C).*

Step 3: Place the Top Blade Steak in the Pan

Carefully place the seasoned top blade steak in a hot skillet and start flipping it every 30 seconds. Keep an eye on the internal temperature; once it reaches about 90°F (32°C), reduce the heat to medium-low and move 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 and minimizes the gray band inside.

With a 1.5-inch (3.8 cm) thick top blade steak, I usually hit around 90°F (32°C) in 4–5 minutes, but that’s just an estimate. The real cooking time depends on your steak’s thickness, the type of pan, cooking temperature, and much more. That’s why a meat thermometer is your best friend; no more guessing, just perfectly cooked steak every time.

Also, keep in mind: cooking at high heat makes a lot of smoke. Open a window for ventilation, and if you have a smoke detector nearby, it’s a good idea to turn it off while you cook. (Just don’t forget to turn it back on afterward!).

Step 4: Add the Herbs, Garlic, and Butter

First, add the butter, garlic cloves, and a sprig of rosemary or thyme to the pan. While the butter’s melting, take a moment to sear the edges of the top blade steak (just a quick sear).

Once the butter has melted, tilt the pan to pool it on one side. Use a spoon to baste the top blade steak with the melted butter, keeping a steady rhythm for about 30 seconds on each side. Or, if you’d rather not bother with the spoon, just place the steak in the melted butter and flip it every 30 seconds. Both methods will give you the same results.

Continue basting until the top blade steak is about 20–25°F (11–14°C) below your target temperature. Then, take the steak out of the pan and turn off the heat.

Note

Wait until your top blade steak reaches 90°F (32°C) before adding the butter. If you add it too early, the butter will burn, as its smoke point is only about 300°F (149°C), and that will ruin the flavor. Burnt butter isn’t fancy or flavorful. It’s an easy mistake, but it ruins everything. Don’t let burnt butter ruin your steak.

Remove your top blade steak from the pan a little earlier than you think; don’t wait for it to look perfect in the pan. Even after it’s out, it’ll keep cooking, and the temperature inside can increase by another 15 to 30°F (8 to 17°C) in just a few minutes. That’s the carryover cooking effect, and it can turn a perfect steak into an overdone one fast. If you wait until it’s “perfect” in the pan, you’ll probably end up overcooking it. (Important: this tip is just for pan-searing thick steaks; it doesn’t apply to sous vide or reverse sear methods.)

baste the top blade steak with the melted butter — *Baste the top blade steak with the melted butter*

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

After cooking, let the top blade steak rest for 5 to 7 minutes, depending on its thickness. Thinner steaks need about 5 minutes, while thicker cuts (1.5 to 2 inches or 3.8 to 5.1 cm) should rest for 6 to 7 minutes.

Once rested, remove the thick gristle in the center to make slicing easier. Then slice the top blade steak any way you like and serve with the leftover butter, garlic, and herbs from the pan; they add a ton of flavor. Enjoy!

Note

This resting time is important because the top blade steak continues to cook from the residual heat (known as carryover cooking). Don’t slice it right away, or you’ll stop that process and miss out on perfect doneness. The only time it makes sense to slice it immediately after cooking is when you’ve hit your exact target temperature and want to stop it from overcooking. That’s why it’s a good idea to check the internal temperature during the first few minutes of resting, just to be sure it ends up exactly how you want it.

cooked top blade steak with rosemary and garlic on a wooding board 2 — *Cooked top blade steak with rosemary and garlic*

pan-seared top blade steak; rare doneness — *Pan-seared top blade steak; rare doneness*

FAQs

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

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

With hot cooking like pan-searing, carryover heat is no joke. The steak keeps cooking even after it’s off the pan. In just 5 to 7 minutes of resting, the internal temp can shoot up by 15 to even 30°F (8 to 17°C). If you wait too long to remove it, thinking it’s “almost there,” you’ll overshoot your doneness.

It’s a common mistake, especially for people new to pan-searing steaks. They trust the thermometer when it shows the steak is just a few degrees from the target and leave the steak on the heat, not realizing it’ll keep cooking after it’s off the pan. The result? Overcooked steak. Remove the steak early and let the carryover cooking finish the job.

Here’s when to take it off to hit the doneness you want:

Doneness	Remove at temp:	Final temp:
Rare	100–110°F (38–43°C)	120–130°F (49–54°C)
Medium Rare	110–120°F (43–49°C)	130–140°F (54–60°C)
Medium	120–130°F (49–54°C)	140-150˚F (60–66°C)
Medium-Well	130–140°F (54–60°C)	150-160˚F (66–71°C)
Well Done	140–150°F (60–66°C)	160°F+ (71°C+)

These guidelines apply only to cooking top blade steak in a pan.

What is the ideal doneness for a top blade steak?

Medium-rare doneness is the sweet spot for top blade steak. It brings out the best in its flavor, tenderness, and juiciness. That said, if you like it more cooked, it still holds up well at medium or even slightly beyond without losing too much moisture or tenderness.