How to Cook Blade Steak in the Oven: A Foolproof Guide
Blade steak, also known as top blade steak, can be cooked to tender and juicy perfection in the oven. This guide teaches you how to oven-cook blade steak using a simple method that results in a flavorful and satisfying meal, utilizing either a low and slow method or a higher-heat searing and finishing approach.
Understanding Blade Steak
Blade steak, cut from the shoulder area of the cow, is known for its rich flavor and affordability. However, it also contains a tough sinew running through the middle. Proper cooking is essential to break down this sinew and create a tender steak. Unlike more expensive cuts, blade steak benefits greatly from methods that allow time for the connective tissue to render.
Why Cook Blade Steak in the Oven?
Cooking blade steak in the oven offers several advantages:
- Even Cooking: The oven provides consistent heat, ensuring the steak cooks evenly throughout.
- Tenderization: Slow cooking methods in the oven excel at breaking down tough connective tissue.
- Hands-Off Approach: Once in the oven, the steak requires minimal attention.
- Flavor Enhancement: You can easily infuse the steak with flavor through marinades, rubs, and aromatics.
Two Proven Methods: Low & Slow vs. Sear & Finish
There are two primary ways to cook blade steak in the oven:
- Low and Slow: This method involves cooking the steak at a low temperature for an extended period, typically braising in liquid. This gentle approach results in exceptionally tender, almost fall-apart steak.
- Sear and Finish: This method combines searing the steak on the stovetop to develop a crust, followed by oven-baking to the desired internal temperature. This provides a browned exterior and a more traditional steak texture.
Low and Slow Method (Braising)
This is an excellent choice for maximum tenderness.
Ingredients:
- Blade Steak(s)
- Beef Broth or Red Wine
- Aromatics (Onions, Garlic, Carrots, Celery)
- Salt & Pepper
- Olive Oil
- (Optional) Herbs (Thyme, Rosemary)
Instructions:
- Preheat oven to 300°F (150°C).
- Season blade steak generously with salt and pepper.
- Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat.
- Sear the steak on all sides until browned. Remove from pot and set aside.
- Add chopped aromatics to the pot and sauté until softened.
- Deglaze the pot with beef broth or red wine, scraping up any browned bits.
- Return the steak to the pot. The steak should be mostly submerged in liquid.
- Bring to a simmer, then cover and transfer to the preheated oven.
- Braise for 2-3 hours, or until the steak is fork-tender. Check periodically to ensure enough liquid is present, adding more if necessary.
- Remove the steak from the pot and let it rest for 10 minutes before slicing against the grain.
Sear and Finish Method
This offers a steakhouse-like experience.
Ingredients:
- Blade Steak(s)
- Salt & Pepper
- Olive Oil or High-Heat Cooking Oil
- (Optional) Butter, Garlic, Herbs for basting
Instructions:
- Preheat oven to 400°F (200°C).
- Pat the blade steak dry with paper towels. This is critical for a good sear.
- Season generously with salt and pepper.
- Heat oil in an oven-safe skillet (cast iron is ideal) over high heat until smoking.
- Sear the steak for 2-3 minutes per side, until a deep brown crust forms.
- Transfer the skillet to the preheated oven.
- Cook for 5-10 minutes, or until the steak reaches your desired internal temperature (see table below).
- Remove from oven and add a knob of butter, garlic, and herbs (if using) to the skillet. Baste the steak with the melted butter.
- Let the steak rest for 5-10 minutes before slicing against the grain.
Internal Temperature Guide
| Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 125-130°F |
| Medium-Rare | 130-140°F |
| Medium | 140-150°F |
| Medium-Well | 150-160°F |
| Well-Done | 160°F+ |
Note: Use a meat thermometer to ensure accurate readings.
Common Mistakes and How to Avoid Them
- Overcooking: Blade steak can become tough if overcooked. Use a meat thermometer to monitor the internal temperature.
- Insufficient Searing: A good sear is essential for flavor and texture. Ensure the pan is hot enough and the steak is dry before searing.
- Not Resting the Steak: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Cutting With The Grain: Always slice blade steak against the grain to shorten the muscle fibers and improve tenderness.
Flavor Enhancement Ideas
- Marinades: Marinate the steak for at least 30 minutes, or up to overnight, to infuse it with flavor. Consider using acidic marinades to help tenderize the meat.
- Dry Rubs: Apply a dry rub consisting of spices and herbs before cooking.
- Basting: Basting with butter, garlic, and herbs during the last few minutes of cooking adds richness and aroma.
- Sauces: Serve the cooked steak with your favorite sauce, such as chimichurri, peppercorn sauce, or red wine reduction.
Frequently Asked Questions
What is the best way to tenderize blade steak before cooking?
Tenderizing blade steak can be achieved through several methods. Marinating in acidic solutions like vinegar or lemon juice helps break down muscle fibers. Pounding the steak with a meat mallet also physically disrupts the tissues. Dry brining with salt a day in advance can also significantly improve tenderness.
Can I use a slow cooker instead of the oven for the low and slow method?
Yes, a slow cooker is an excellent alternative. Follow a similar recipe to the low and slow oven method, but cook on low for 6-8 hours or on high for 3-4 hours, or until the steak is fork-tender.
How do I know when the blade steak is done?
The most reliable way is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone. Refer to the internal temperature guide provided earlier to determine the desired doneness. Keep in mind that the internal temperature will rise a few degrees as the steak rests.
What if my blade steak is still tough after cooking?
If the steak is still tough, it likely needs more cooking time. Return it to the oven or slow cooker and continue cooking until it reaches the desired tenderness. Ensure it is braised in enough liquid to maintain moisture.
Can I freeze blade steak?
Yes, blade steak freezes well. Wrap it tightly in plastic wrap, then in freezer paper or a freezer bag. Properly stored, it can last for 2-3 months in the freezer. Thaw it completely in the refrigerator before cooking.
What are some good side dishes to serve with blade steak?
Blade steak pairs well with a variety of side dishes, including mashed potatoes, roasted vegetables, rice, quinoa, and salads. The choice depends on your personal preferences and the cooking method used for the steak.
Is blade steak a healthy choice?
Blade steak provides protein and essential nutrients like iron and zinc. However, it can also be relatively high in fat. Choose leaner cuts when available and trim excess fat before cooking. Consider portion size as well.
Can I grill blade steak?
Yes, blade steak can be grilled. However, it’s important to use a similar sear-and-finish approach to ensure it cooks evenly and remains tender. Sear it over high heat and then move it to a cooler part of the grill to finish cooking.
How should I store leftover cooked blade steak?
Store leftover cooked blade steak in an airtight container in the refrigerator. It’s best consumed within 3-4 days. Reheat it gently in a skillet or oven to avoid drying it out.
What can I do with leftover cooked blade steak?
Leftover cooked blade steak can be used in various dishes, such as tacos, fajitas, sandwiches, salads, or stir-fries. Dice or slice it thinly for best results.
Is it necessary to marinate blade steak?
While not strictly necessary, marinating can significantly improve the tenderness and flavor of blade steak. Choose a marinade that complements your desired flavors and cooking method.
What kind of oil should I use for searing?
Use an oil with a high smoke point, such as canola oil, vegetable oil, or avocado oil. These oils can withstand the high heat required for searing without burning. Olive oil is generally not recommended for searing due to its lower smoke point.