Top Blade Steak
Flavor: 4 Out Of 5
Tenderness: 4 Out Of 5
Alternative Names: Flat Iron Steak, Blade Steak
The top blade steak is cut from the shoulder area of the cow, but unlike most other steaks from the chuck, the top blade is tender and juicy without marinading.
Many consider it only second in tenderness to the tenderloin at less than half the cost. It has excellent flavor, but has a line of gristle running down the center that can be cut out turning these steaks into strips for stir-fry or into kabobs for a variety of flat iron recipes.
After the thick band of gristle is removed , the thin flat top blade is called a flat iron steak. Once inexpensive, prices have risen because of high demand and only a small portion of this cut is in each cow.
It is becoming popular on restaurant menus and in many store's it is still not available or can be hard to find, this is a superb cut that can be grilled, broiled or pan-seared.
Click Here To Cook A Steak Indoors.
1. About 30-60 minutes before cooking, remove the top blade steak from
the refrigerator to bring to room temperature to allow the steak to cook
more evenly and faster.
2. Season both sides of the steak with salt and pepper, top blades have great flavor all on their own but if you want to add more flavor, season steaks with a dry rub just before cooking, or marinade briefly.
3. If using a gas grill, first brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. Scrap the grill clean with a grill brush, and adjust the heat to medium-high.
4. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned.
The interior will be cooked through, this method works best with moderately thin steaks.
For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.
5. Remove the steaks from the grill and tent with foil for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat.
The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
If cooking with charcoal, follow the same directions for gas grills but leave the lid open.
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The below times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use an instant-read thermometer to check the doneness.
|Top Blade Steak||Rare||Medium-Rare||Medium||Medium-Well||Well Done|
|1/2 Inch Steak||2 minutes||2-3 minutes||3-4 minutes||4-5 minutes||5-6 minutes|
|3/4 Inch Steak||2-3 minutes||3-4 minutes||4-5 minutes||5-6 minutes||6-7 minutes|
|Temperature||125-130 degrees||130-140 degrees||140-150 degrees||150-160 degrees||160-170 degrees|
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