Top blade steak probably isn’t one of the first cuts you think of when you’re in the mood to fire up the grill or heat up a pan and cook steak for dinner. In fact, it’s one of the lesser-known steaks you probably won’t ever see on a restaurant menu.
Although top blade steak tends to fly under the radar compared to other more widely known cuts, like ribeye and sirloin, it’s one of the most flavorful cuts around and, therefore, deserves a spot on your plate.
Dig into this article to learn how to cook a top blade steak on the grill, on the stove, and in the oven to broaden your steak cooking skills.
What is Top Blade Steak?
Top blade steak comes from the shoulder area of a cow, more specifically the large primal. This is also where you’ll get chuck steaks and flat iron steaks.
Yes, those are two very different kinds of steaks. Chuck steaks are best for slow-cooking while flat iron steaks are already pretty tender, allowing them to work well with quick-sear methods. So where does top blade steak fall in this spectrum?
Although top blade steak comes from a muscular area, it’s actually pretty tender and doesn’t need to be cooked low and slow to achieve an ideal texture. The one caveat is that it does have some connective tissue running through it that doesn’t break down unless you slow-cook it, but that’s easily curbed by cutting around it as you eat or simply slicing the top blade steak after cooking it.
Where the top blade steak stands out the most is in its flavor, similar to other cuts from the large primal area. This area of the cow yields some of the most flavorful meat, so you won’t feel as though you’re not getting enough beefy flavor when you bite into top blade steak.
What Is a Top Blade Steak Best For?
Top blade steak is highly balanced in flavor and tenderness, so it works well with various cooking methods, with grilling, oven-cooking, and stove-cooking at the top of the list. However, if you prefer a set-it-and-forget-it type of meal, there’s no reason you can’t cook a top blade steak in a slow cooker or sous vide it.
Top blade steak also doesn’t require any special steps to prepare it, other than allowing it to come to room temperature before cooking it, just as you would for other steaks. So, even beginners can cook this cut and enjoy its tenderness and flavor.
If you’re not a fan of the connective tissue that runs through top blade steak, you can always turn the steak into steak bites or slices before cooking it or cook the top blade steak whole and slice it after it rests. This makes it a good option not just for eating by itself but also for enjoying in stir-fry, steak sandwiches, or steak pasta dishes.
Tips and Tricks for Cooking Top Blade Steak
Before you learn how to cook top blade steak using the cooking method guides below, read through these tips to help you get the best results:
- Bring it to room temperature: Top blade steak should be kept at room temperature for 30-45 minutes before cooking it. After removing it from the refrigerator, salt it generously on both sides to let it brine as it rests. This resting and brining process helps the meat cook more evenly and get that crispy sear that steak lovers strive for.
- Use high heat: Like flat iron steak — which, as we mentioned, comes from the same area of the cow — top blade steak benefits from a quick cook over high heat. This helps it sear on the outside without cooking too quickly or too much inside, resulting in a tender, juicy middle and a crisp, browned outer layer for loads of flavor.
- Don’t forget the connective tissue: Whether you want to slow-cook top blade steak to break down the connective tissue, remove it before cooking, or remove it after cooking is your choice. Either way, don’t forget it’s there before biting into your steak. Plan ahead to decide how you want to deal with it so you can enjoy everything else top blade steak has to offer.
Top Blade Steak Internal Temperatures
Top blade steak should be cooked to an internal temperature of 125 degrees if you’re looking for a medium-rare cook. Once it rests for a few minutes at room temperature, the steak’s temperature will increase slightly, bringing it to its final internal temperature of 130-135 degrees. Be sure to use a meat thermometer for accuracy.
Cooking Temperature Guide
Use the following table as a guide to the right temperature for your steak based on the doneness level you’re going for.
| Doneness Level | Temperature to Remove from Heat | Final Temperature |
| Rare | 115℉ | 120-125℉ |
| Medium-Rare | 125℉ | 130-135℉ |
| Medium | 135℉ | 140-145℉ |
| Medium-Well | 145℉ | 150-155℉ |
| Well-Done | 155℉ | 160-165℉ |
Typical Cooking Methods
Below, find the three most common ways to cook top blade steak so you can get started in your own kitchen with this tasty steak cut.
Grilling Top Blade Steak
Grilling is one of the best ways to add the perfect sear to top blade steak without overcooking it. The key is to have a low and high-heat area of your grill available or be skilled in knowing how to adjust your grill’s temperature.
While resting your steak at room temperature, set the high and low-heat areas of the grill. Season your steak before placing it on the high-heat side. Sear on each side for 2-3 minutes until golden-brown. Then, move the steak to the low-heat side of the grill to cook for another 3-4 minutes or until the internal temperature reaches 125 degrees for medium-rare.
Remove the steak from the grill to rest at room temperature for 5 minutes before slicing and serving.
Cooking Top Blade Steak on the Stove
Preheat a pan with a drizzle of oil on the stove over medium-high heat while your steak rests. Season the steak to your liking before transferring it to the pan. Sear each side for 2-3 minutes, flipping the steak over just one time. Reduce the heat and allow the steak to cook for another 3-4 minutes. Use a thermometer to check the temperature, removing it when it reads 125 degrees for medium-rare.
Rest the steak as usual before enjoying.
Oven Cooking Blade Steak
Preheat the oven to 275 degrees while your steak rests at room temperature. Season the steak and move it to an oven-safe tray or pan, and transfer it to the oven to cook for 20-30 minutes, or until the internal temperature reaches about 120 degrees if you’re looking for medium-rare. Then, in a preheated skillet with a drizzle of oil or pat of butter, sear the steak on each side. Allow to rest at room temperature for 5-10 minutes before serving.
To Sum Up…
Top blade steak may not be one of the best known steaks, but it definitely shouldn’t be overlooked. It’s full-flavored like chuck steak but is more tender, allowing it to be cooked quickly over high heat for a seared finish and juicy, tender bite.
Check out our other steak articles and guides to learn more about other steak cuts and cooking methods.