Description
This simple recipe lets you make a top blade steak that’s juicy inside and perfectly crispy on the outside.
Ingredients
- 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
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- 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.
- Preheat the Pan: Heat a cast-iron or stainless steel skillet over medium-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.
- Pan-Sear the Top Blade Steak: 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.
- 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).
- Baste the Top Blade Steak: 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.
- Let the 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.
- Serve the Pan-Seared Top Blade Steak: 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!
Notes
