Top Blade Steak (Flatiron)

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.

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Cooking Instructions
Top Blade Steak
(Grilling)

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

Grilling Tips

Always use an instant-read thermometer to check the doneness of a steak. Stick the thermometer through the side of the steak deep into the meat but not touching the bone or fat.

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.

Always let your steak rest for 5 minutes before cutting, to redistribute and retain more juices. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

To avoid flare ups, trim steaks closely, leave only thin layer of fat to preserve juiciness.

Turn with tongs or spatula, piercing causes loss of flavorful juices.

Sear thicker steaks on both sides with high heat, then cook over medium heat, high heat chars the outside before the inside is done.

Thin cut steaks can be cooked at a higher temperature.

To avoid burning, do not add bbq sauce until the last few minutes.

If using a gas grill, cook with lid down for best flavor, more even cooking and energy efficiency. Keep lid open when grilling with charcoal.

Before heating the grill, brush the grill with vegetable oil to prevent sticking.

Never place cooked food on the same plate that held raw meats.

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