What To Know
- Blade steak comes from the shoulder of the cow, a muscle that’s worked hard and therefore has a tougher texture than cuts from the loin or rib.
- Braising involves searing the steak in a hot pan, then transferring it to a Dutch oven or other oven-safe pot with liquid and cooking it in the oven until tender.
- Cooking blade steak is a rewarding experience that allows you to transform a less expensive cut of meat into a delicious and satisfying meal.
Blade steak, often overlooked for its tougher texture, can be a delicious and budget-friendly cut of meat when cooked properly. Learning how to cook blade steak is all about understanding its unique characteristics and applying the right techniques to achieve tender, flavorful results. In this comprehensive guide, we’ll explore the ins and outs of cooking blade steak, from selecting the right cut to mastering various cooking methods.
Understanding Blade Steak
Blade steak comes from the shoulder of the cow, a muscle that’s worked hard and therefore has a tougher texture than cuts from the loin or rib. However, this toughness is a blessing in disguise, as it lends itself well to slow cooking methods like braising and stewing.
Choosing the Right Blade Steak
When selecting blade steak, look for a cut that’s well-marbled, meaning it has streaks of fat running through the muscle. This fat will render during cooking, adding flavor and moisture to the steak. Also, choose a cut that’s about 1 to 1.5 inches thick, as this will allow for even cooking.
Preparing Your Blade Steak
Before cooking, it’s essential to prepare your blade steak properly. Here’s a step-by-step guide:
1. Trim Excess Fat: Remove any excess fat from the steak, leaving a thin layer for flavor.
2. Season Generously: Season the steak generously with salt and pepper. You can also add other spices like garlic powder, onion powder, or paprika for added flavor.
3. Let it Rest: Allow the steak to rest at room temperature for 30 minutes before cooking. This will help it cook more evenly.
Cooking Methods for Blade Steak
Blade steak is best suited for slow cooking methods that break down the tough muscle fibers and create a tender, flavorful result. Here are some popular methods:
1. Braising:
Braising involves searing the steak in a hot pan, then transferring it to a Dutch oven or other oven-safe pot with liquid and cooking it in the oven until tender. The liquid, often a combination of wine, broth, or tomato sauce, adds flavor and moisture.
2. Stewing:
Stewing is similar to braising, but the steak is cooked in more liquid, often with vegetables. This method is perfect for creating a hearty, comforting meal.
3. Slow Cooking:
Slow cooking is a convenient way to cook blade steak. Simply place the steak in a slow cooker with liquid and cook on low heat for several hours. The slow cooking process breaks down the tough fibers and creates a melt-in-your-mouth texture.
Tips for Achieving Tender and Flavorful Blade Steak
Here are some valuable tips for maximizing the tenderness and flavor of your blade steak:
- Use a Meat Tenderizer: A meat tenderizer can help break down the tough fibers in blade steak, making it more tender.
- Marinate Before Cooking: Marinating the steak in a flavorful marinade for several hours can enhance its flavor and tenderness.
- Cook Low and Slow: Always cook blade steak low and slow to ensure it becomes tender and flavorful.
- Don’t Overcook: Overcooked blade steak will be dry and tough. Cook it to an internal temperature of 145°F for medium-rare.
- Rest Before Serving: Allow the cooked steak to rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute, resulting in a more flavorful and juicy steak.
Serving Blade Steak
Once cooked, blade steak can be served in various ways. Here are some ideas:
- Sliced and Served with Gravy: Braised or stewed blade steak is delicious sliced and served with a rich gravy.
- Shredded for Sandwiches or Tacos: Shredded blade steak can be used in sandwiches, tacos, or other dishes.
- Added to Stir-Fries or Soups: Diced blade steak can be added to stir-fries or soups for added protein and flavor.
The Final Cut: A Farewell to Blade Steak
Cooking blade steak is a rewarding experience that allows you to transform a less expensive cut of meat into a delicious and satisfying meal. By understanding its unique characteristics and applying the right techniques, you can unlock the full potential of this often-overlooked cut. So, next time you’re looking for a budget-friendly and flavorful protein, don’t hesitate to give blade steak a try.
Popular Questions
Q1: What’s the best way to cut blade steak after it’s cooked?
A1: For braised or stewed blade steak, slice it against the grain for the most tender texture. This means cutting across the direction of the muscle fibers.
Q2: Can I grill blade steak?
A2: While grilling blade steak is possible, it’s not recommended. Due to its tough texture, it’s better suited for slow cooking methods that break down the muscle fibers.
Q3: How do I know when blade steak is cooked to the right temperature?
A3: Use a meat thermometer to ensure the steak reaches an internal temperature of 145°F for medium-rare. You can also check for doneness by pressing on the steak: a firm texture indicates medium-rare.
Q4: Can I freeze blade steak?
A4: Yes, you can freeze blade steak for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil before freezing. When ready to use, thaw it in the refrigerator overnight.
