Top blade steak isn’t a popular cut of beef, mostly because of the tough sinew that runs right through the middle of it. But here’s the interesting part – it comes from one of the cow’s most tender muscles. In this article, I’ll show you where it comes from on the cow, how it tastes, the best ways to cook it, and why so many people confuse it with flat iron steak.
What is Top Blade Steak?
Top blade steak is a beef cut from the chuck primal, specifically from the shoulder top blade roast. It has nice marbling and a rich beef flavor, making it a good, more affordable alternative to premium cuts like ribeye or strip steak. When cooked right, it’s flavorful and tender except for a tough band of connective tissue running through the center. If you’re okay with dealing with that connective tissue, you’ll find top blade steak quite tasty. But if you prefer a cut without that extra hassle, go for the flat iron steak – butchers cut it from the same muscle but trim it differently to remove the tough sinew.
Top blade steak is often confused with flat iron steak, but technically, they are not the same. Although both come from the same part of the cow, they differ in how butchers trim them. For flat iron steak, the butcher removes the gristle and cuts the meat into two flat pieces. On the other hand, top blade steak is cut across, leaving the gristle intact, so you see that line right in the middle.
Even though flat iron and top blade steaks vary in size and thickness, they share the same flavor and texture since they’re from the same muscle. The main difference is that flat iron steak doesn’t have the tough connective tissue that top blade steak does – which is why flat iron steak is much more expensive than the top blade steak. If your budget allows, I’d suggest going with the flat iron steak.
What Are the Other Names for Top Blade Steak?
Here are some of the most popular other names for the top blade steak in the United States:
- Boneless Top Chuck Steak,
- Book Steak,
- Butler Steak,
- Charcoal Steak,
- Oyster Blade Steak,
- Petite Steak.
Where Does Top Blade Steak Come From on a Cow?
Top blade steak comes from the cow’s shoulder, specifically from the chuck area above the shoulder blade. When butchers cut this steak, they create cross-sections that include a band of gristle running through the center. Although most cuts from the chuck primal are typically tough, top blade steak is an exception – it’s flavorful and surprisingly tender.
What Does Top Blade Steak Taste Like?
Top blade steak is flavorful thanks to its marbling. It has that rich, beefy taste you’d expect from premium cuts like strip steak or even ribeye, but without the high price tag. Even if you cook it past medium, it stays juicy and relatively tender, making it a solid choice for those who enjoy their steak beyond medium-rare doneness.
How Tender is the Top Blade Steak Compared to Other Cuts?
The top blade steak comes from the cow’s second most tender muscle, which makes it even more tender than a ribeye. It stays pretty tender even if you cook it past medium doneness. However, the top blade steak has a long strip of gristle in the middle, which is very tough. I suggest removing that gristle after cooking for a smoother bite. If you’d rather not deal with that sinew, go for the flat iron steak. It comes from the same muscle but doesn’t have the tough sinew, so it is more consistent in tenderness and more enjoyable to eat but, unfortunately, much more expensive.
What is The Average Thickness of a Top Blade Steak?
The average thickness of top blade steak is 1 to 1.5 inches (2.5 to 3.8 cm), with 1.5 to 2 inches (3.8 to 5 cm) being ideal.
What is The Average Width and Height of a Top Blade Steak?
On average, a top blade steak measures about 5-6 inches (13 to 15 cm) in width and about 3-5 inches (8 to 13 cm) in height.
Is Top Blade Steak Expensive?
Top blade steak isn’t as expensive as premium cuts like ribeye or filet mignon. It tends to be more budget-friendly mainly because it has that tougher connective tissue in the middle that not everyone loves. On the other hand, flat iron steak – cut from the same muscle but without that tough sinew costs much more.
What Are the Best Methods for Cooking Top Blade Steak?
Top blade steak shines when you sear it at high heat on a skillet or grill. For the best balance of flavor, tenderness, and juiciness, cook it medium-rare to medium. However, even if you like your steak a little more done, top blade steak still stays pretty juicy. And don’t stress too much about the gristle – simply trim it away after cooking, and you’re all set to enjoy a delicious steak.
Here are the best cooking methods for top blade steak:
- Pan-Searing Only: Pan searing is one of the quickest and simplest ways to cook a top blade steak. It may take a bit of practice to keep the inside from overcooking, but you don’t need any fancy tools, and you can achieve amazing results with great crust in just a few minutes.
- Grilling: Grilling is another great option, especially for thicker top blade steaks. Start by searing the steak over direct heat to get that nice crust, and then move it to indirect heat to finish cooking slowly at a lower temperature until the steak reaches your desired doneness.
- Sous-Vide: Sous vide is the easiest method for a perfectly even cook, as it gently brings the entire steak to the right temperature without any guesswork. Although it does require a special machine and a bit more time, this method makes it impossible to overcook your steak.
Why not cut the gristle out before cooking?
Hi Stacie, thanks for the question. Here is the answer:
If you try to remove the gristle from a top blade steak before cooking, you risk messing up the cut. The gristle is usually large, so trimming it can make the steak too thin or cause it to lose shape. That’s why many people prefer to cook the top blade steak with the gristle still in place and simply cut around it afterward.