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Top Blade Steak Delivery or Pickup
The Instacart guide to top blade steak
About top blade steak
When you want a rich, slow-cooked cut of beef, you can't go wrong with top blade steak. Don't have any chilling in the refrigerator? Shop the online selection at your favorite butcher shop or grocery store. Then order the cuts and ingredients you want through Instacart. You can pick up your order within 2 hours, or you can save even more time with same-day delivery to your doorstep!
Top blade steak is one of the many parts of the chuck steak, which is one of the eight primal cuts of beef. The chuck steak comes from the area closest to the head, so this section is packed with muscle.
Because the top blade steak features more muscle and less marbling than many other cuts, it's easy to assume that this is one of the toughest sections of beef. However, it can be tough if you allow it to dry out while cooking. You can easily transform this cut into a rich, juicy steak. Top blade steak typically comes boneless rather than bone-in, so it's remarkably easy to prepare.
When you shop for top blade steak, don't let the labels confuse you. This cut has a few common nicknames that all refer to the same thing, including:
- Boneless top chuck steak.
- Chicken steak.
- Book steak.
- Charcoal steak.
- Oyster blade steak.
- Petite steak.
Top blade steak cooking tips
Regardless of what you call it, this cut of beef turns out beautifully moist and tender if you cook it right. Just make sure you cook it to an internal temperature of 145 degrees, which is the recommended temperature for all beef steaks. It's always best to use a meat thermometer to double-check the internal temperature before serving.
Some of the most common ways to cook top blade steak include:
- Braising: Start by slicing the steak and sear the strips. Add some onions, tomatoes, and stock and braise at 300 degrees for about 90 minutes. The steaks should be well-done, and you can use the remaining braising liquid as gravy.
- Slow-cooking: Slice the steak into strips and season them with salt, pepper, and a thin coat of flour. Place them in a slow cooker, add a packet of gravy mix and some water, and cook for about eight hours or until the beef is well-done.
- Broiling: Although cooking top blade steak slowly is more popular, you can also cook it quickly at a high heat. Rub the steaks with olive oil and garlic, and then broil them on each side. For medium-rare steaks, cook for about three or four minutes per side.
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FAQs about top blade steak
Since this cut comes from the chuck steak, it isn't necessarily known for being tender. Instead, top blade steak tends to be more muscular in nature. So how can you make it more tender and juicy? If you can seal in the juices during the cooking process, top blade steak can be rich and tender.
In most cases, boneless top chuck steak turns out best when you cook it slowly. Whether that means braising it for 90 minutes or slow-cooking it for eight hours, giving the steak plenty of time to tenderize and soak up the flavors can pay off.
Top blade steak is a great choice for many occasions. If you're looking for a way to keep your grocery costs low, top blade steak can help since it's one of the most inexpensive cuts of beef.
If you prefer your steak medium-rare, broiling is your best bet for preparing a top blade steak. You don't need a marinade or much seasoning when cooking to medium-rare, since top blade steak has tons of beefy flavor all on its own.
This versatile cut also works well in heartier dishes like roasts with gravy. Since these dishes typically call for medium-well or well-done steak, be sure to season or marinade the beef thoroughly before cooking.
Before you choose a cut of beef, it's helpful to know whether it's naturally moist and tender or if it's on the drier, tougher side. That way, you can choose the cooking method that's the most likely to bring out its best qualities.
As a general rule, the most tender steaks are located away from both the horn and the hoof. That means the short loin, the sirloin, and the tenderloin are the most tender cuts, as they're centrally located.
In contrast, the shank and the chuck steak are some of the toughest. That doesn't mean chuck or top blade steak has to be dry, however. By broiling or slow-cooking top blade steak, you can ensure that it's as juicy and rich as possible.