Top Blade Steak: Tender Cooking Tips and Best Methods

Top blade steak, also known as beef shoulder top blade steak or top boneless chuck steak, is a highly tender cut of beef derived from the shoulder area of the animal. Despite its tenderness, it contains a line of tough connective tissue that makes it more suitable for specific cooking methods. This article delves into the best ways to prepare top blade steak, its nutritional value, and answers some frequently asked questions about this cut.

Cooking Methods and Tips

Top blade steak is best cooked using methods that involve long, slow cooking times to break down the connective tissue, such as braising or smoking followed by braising. These methods ensure the meat remains tender and flavorful. While it can also be used for grilling or stir-fry if the connective tissue is removed, the most popular methods remain those that allow for low and slow cooking.

General Cooking Recommendations

• Braising: Cook the steak slowly in a small amount of liquid to break down the connective tissue.
• Smoking, then Braising: Begin by smoking the steak to impart a rich flavor, then braise it until tender.
• Stir-Fry: Slice thinly after removing the connective tissue for quick cooking.
• Grilling: Only recommended if the connective tissue is removed; otherwise, it can be quite tough.

Internal Temperature Guidelines

• Rare: 120-130 °F
• Medium-rare: 130-135 °F
• Medium: 135-145 °F
• Medium-well: 145-155 °F
• Well-done: 155-165 °F

Nutritional Facts

According to the USDA, a typical top blade steak contains approximately 422 calories, 47.3 grams of protein, and 24.3 grams of fat per serving.

Frequently Asked Questions

• Is top blade steak a good cut? Yes, particularly for braising, slicing into stir-fry, or stew meat. It is less ideal for grilling unless the connective tissue is removed.

• How much does top blade steak cost? It typically costs between $5 and $10 per pound, making it an affordable option.

• What is top blade steak best for? It is best for braising or home butchering to remove the connective tissue for grilling, stir-fry, or stew.

• Is top blade steak tender? Yes, it is the second most tender muscle on the animal after the tenderloin.

• Can top blade steak be cooked from frozen? If grilling or using smaller pieces, yes. However, avoid cooking from frozen when using low and slow methods.

Interesting Facts

Top blade steak comes from the Infraspinatus muscle, which is recognized as the second-most tender muscle in beef. This muscle’s tenderness has led to new butchering techniques, such as butterflying the muscle and removing the connective tissue to produce steak-sized pieces.

Recipes

Traeger offers a variety of recipes for top blade steak, including reverse-seared steak with garlic butter and Asian-style grilled beef skewers, showcasing the versatility of this cut.

Conclusion

Top blade steak is a versatile and affordable cut of beef that, with the right cooking techniques, can become a delicious and tender part of any meal. Whether you're braising, smoking, or grilling (after some home butchering), understanding the nuances of this cut can elevate your culinary skills and delight your taste buds.