What is blade steak? Technically, it is an inexpensive cut of beef or blade chuck steak that is great for braising. It is a welcome addition to many recipes with the right cooking methods and seasoning.
Here’s a little more about the dramatically titled blade steak so that you can make more informed choices for your next steak-based meal.
Table Of Contents
Blade steak originates from the top shoulder and appears ubiquitously in stores and restaurants. You might recognize this type of steak because it always has a rope of connective tissue running through it. Flat iron steaks are blade steaks that have been cut away from the tough connective tissue in the middle.
The options vary, and you can buy the blade steak with the bone to add more flavor or without the bone for greater value for money on the meat portion itself. In either case, blade steak is a flavorful piece of meat that is affordable compared to other popular cuts.
Blade steak is a versatile cut for all kinds of recipes, from stir fry to standalone steak. You will love this cut if you like texture and a nice bit of fat on your steaks. It pairs well with red wine and stands up beautifully to heavy starches.
What is blade steak otherwise known as? As a fairly common meat cut, it appears under several names that you might want to familiarize yourself with for easy reference. Make the right buying decisions and look out for the following names for blade steak in stores or at the meat counter:
- boneless top chuck steak,
- top blade steak
- flat iron steak,
- minute steak,
- book steak,
- bottom blade steak,
- blade arm,
- petite steak, or oyster steak.
Blade steak’s many names make it widely available, and the butcher or meat market manager will generally decide what to call this cut in their store.
Blade steak typically emanates from the chuck primal cut, which is the upper part of the shoulder. This part of the cow is muscular and may produce slightly tougher or grainier meat. However, it can also be one of the most affordable and flavorful cuts of meat with proper preparation.
What is blade steak used for? Blade steak remains a favorite cut for beef stews, fajitas, and liquid-based cooking, like broths, which distribute the flavors evenly. It is a heavily textured cut that absorbs seasonings quickly, and its flavor aspect comes from its higher fat content, which keeps it juicy and moist.
Blade steak is an inexpensive cut that is extremely popular in all kinds of cooking and is found widely in supermarkets, butcher shops, and online grocery stores. Succulent beef blade steak is surprisingly easy to find, and this value-for-money cut of meat is great for adding depth to any slow-cooking meal.
There are several easy cooking methods that you can try with blade steak, and some of them are surprisingly quick. For example, you can pan fry this cut with some butter and garlic for an amazing meal in just a few minutes. You can also cook it in liquids or grill it.
The average serving of blade steak (5 oz) has about:
- 170 calories,
- 9g of fat, and
- 22g of protein.
Like most steaks, beef blade steak takes its flavor from the fat content and does not contain carbohydrates (other than the ingredients you might add to it during the cooking process).
Blade Steak Recipes
So, what is blade steak best served with? A light marinade garners great results with:
- ¼ cup olive oil,
- ¼ cup Worcestershire sauce,
- ¼ cup vinegar (balsamic),
- ¼ cup soy sauce,
- 2 teaspoons Dijon mustard,
- 2 teaspoons crushed garlic,
- salt and pepper
Marinade it for less than four hours, or try a simple Portuguese blade steak recipe.