Introduction
Have you ever wondered why some cuts of beef shine when grilled quickly over high heat, while others transform into something magical when cooked low and slow? The humble Beef Top Blade Steak Recipes (also known as flat iron when properly butchered) falls beautifully into both categories, which is why I keep coming back to it for both quick weeknight meals and leisurely weekend cooking sessions.
Table of Contents
What is Beef Top Blade Steak?
Before diving into my favorite beef top blade steak recipes, let’s talk about what makes this cut special. Cut from the shoulder (chuck) of the cow, top blade steaks are well-marbled with a line of connective tissue running through the middle. This marbling gives the meat incredible flavor, while proper cooking methods can address the toughness that might otherwise result from that connective tissue.
Ingredients List
For Grilled Top Blade Steaks with Herb Butter:
- 4 beef top blade steaks (about 6-8 oz each)
- 2 tablespoons olive oil (I use the cold-pressed variety I found at the farmer’s market last summer)
- 1 tablespoon kosher salt (Diamond Crystal is my go-to brand)
- 2 teaspoons freshly ground black pepper
- 4 garlic cloves, minced
- 2 sprigs fresh rosemary, finely chopped
- 2 tablespoons unsalted butter, softened
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest (the Meyer lemons from my friend’s tree make all the difference!)
For Braised Top Blade Steaks with Caramelized Onions:
- 4 beef top blade steaks (about 6-8 oz each)
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 large yellow onions, thinly sliced (sweet Vidalia onions work beautifully here if you can find them)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beef broth (I make my own and freeze it in batches, but a good quality store-bought works too)
- 1 cup chicken broth
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 2 teaspoons brown sugar
- 2 tablespoons fresh thyme leaves
I’ve found that the quality of your ingredients makes all the difference in these recipes. The first time I used freshly ground pepper instead of pre-ground, my husband Tom actually commented on how much more flavorful the steak was – and this is a man who usually just says “it’s good” when asked about dinner!
Timing
Grilled Method:
- Prep time: 15 minutes (plus 30 minutes for marinating)
- Cook time: 8-10 minutes
- Total time: About 1 hour
Braised Method:
- Prep time: 20 minutes
- Cook time: 2.5 hours
- Total time: About 3 hours
I usually plan my grilled top blade steak recipe for busy weeknights when the kids have soccer practice. I’ll prep the herb butter in the morning before work, and by the time we get home, I just need to fire up the grill pan for a quick and delicious dinner.
Step-by-Step Instructions
Grilled Top Blade Steak with Herb Butter
Step 1: Prepare the Steaks
Remove your beef top blade steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This helps them cook more evenly – a trick my dad taught me that makes a huge difference in the final result.
Pat the steaks dry with paper towels. Drizzle with olive oil and season generously with salt and pepper, making sure to coat all sides. Add the minced garlic and half of the chopped rosemary, gently pressing the seasonings into the meat.
Step 2: Make the Herb Butter
In a small bowl, combine the softened butter with remaining rosemary, parsley, and lemon zest. Mix well until all ingredients are incorporated. Form into a small log on a piece of plastic wrap, roll it up tightly, and refrigerate until ready to use.
The first time I made herb butter, I used butter straight from the fridge and ended up with herbs flying all over my kitchen! Trust me, waiting for the butter to properly soften is worth those extra 30 minutes.
Step 3: Grill the Steaks
Heat your grill or grill pan to high heat. Once hot, place the steaks on the grill and cook for 3-4 minutes on each side for medium-rare, or adjust timing to your preferred doneness.
I learned through many trials (and a few burnt dinners) that the key is to resist the urge to flip the steaks too early. Let them develop that beautiful crust before turning – you’ll thank me later for this tip!
Step 4: Rest and Serve
Transfer the steaks to a cutting board and let them rest for 5-7 minutes. This allows the juices to redistribute throughout the meat instead of spilling out when you cut into it.
Slice the herb butter into rounds and place one on top of each hot steak just before serving. Watch it melt into delicious pools of flavor – this moment never gets old for me!
Braised Top Blade Steaks with Caramelized Onions
Step 1: Season and Sear
Season the beef top blade steaks generously with salt and pepper on both sides. Heat vegetable oil in a large Dutch oven over medium-high heat until it’s shimmering.
Carefully add the steaks to the pot and sear for 3-4 minutes on each side until deeply browned. Work in batches if necessary – overcrowding the pot was a mistake I made when first developing this recipe, and it prevented that beautiful crust from forming.
Step 2: Caramelize the Onions
Remove the steaks and set aside. Reduce heat to medium and add the sliced onions to the same pot. Cook, stirring occasionally, for about 15-20 minutes until they turn a rich golden brown.
The first time I made this recipe, I rushed this step and my onions were still pale and lacking flavor. Patience is truly key here – properly caramelized onions take time but make all the difference in the final dish!
Step 3: Build the Braising Liquid
Add the minced garlic to the caramelized onions and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly.
Pour in the beef and chicken broths, scraping the bottom of the pot with a wooden spoon to release all those flavorful browned bits – what my grandmother called “the good stuff.”
Step 4: Braise
Add the bay leaves, Worcestershire sauce, brown sugar, and thyme. Return the seared steaks to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the meat.
Bring to a simmer, then cover and reduce heat to low. Cook for about 2-2.5 hours, until the meat is fork-tender.
Nutritional Information
Grilled Top Blade Steak (per serving):
- Calories: 320
- Protein: 35g
- Fat: 18g (7g saturated)
- Carbohydrates: 2g
- Sodium: 650mg
- Iron: 15% of daily value
Braised Top Blade Steak (per serving):
- Calories: 385
- Protein: 38g
- Fat: 20g (6g saturated)
- Carbohydrates: 12g
- Sodium: 820mg
- Iron: 20% of daily value
As a blogger who’s passionate about balanced eating, I always try to pair protein-rich dishes like these beef top blade steak recipes with plenty of vegetables. My family has come to expect at least two veggie sides with our steak dinners – usually a green salad and a roasted vegetable of some kind.
Healthier Alternatives for the Recipe
While these beef top blade steak recipes are already relatively lean compared to more marbled cuts like ribeye, there are several ways to make them even healthier:
- Portion Control: I’ve learned that a 4-6 oz portion of beef is plenty when paired with vegetables and a small serving of whole grains. When I first started cooking steaks, I thought bigger was always better, but I’ve since found that quality over quantity leads to more satisfying meals.
- Reduce Sodium: If you’re watching your salt intake, try using half the amount of salt in the recipes and amp up the flavor with more herbs and spices instead. After my dad’s doctor put him on a low-sodium diet, I developed a fantastic herb blend that adds tons of flavor without the salt.
- Lighten the Braising Recipe: For the braised version, you can skim off the fat that rises to the top after cooking. When I make this for my sister who’s on a heart-healthy diet, I actually make it a day ahead, refrigerate it overnight, and then remove the solidified fat from the top before reheating.
- Substitute Greek Yogurt: For the grilled recipe, try making a yogurt-herb sauce instead of butter. I discovered this alternative when I was trying to lose the baby weight after my son was born, and it’s become a family favorite in its own right.
Serving Suggestions
For the Grilled Top Blade Steaks:
- Serve with a simple arugula salad dressed with lemon juice and olive oil – the peppery greens complement the rich steak beautifully.
- Roasted sweet potato wedges make an excellent side dish. I toss them with a little olive oil, salt, pepper, and smoked paprika before roasting.
- Grilled asparagus with a squeeze of lemon is my go-to spring and summer pairing.
For the Braised Top Blade Steaks:
- Creamy mashed potatoes are perfect for soaking up the flavorful sauce. I add a little roasted garlic to mine for extra depth.
- A simple side of steamed green beans with slivered almonds adds color and crunch.
- Crusty whole grain bread is essential for getting every last bit of the braising liquid – no shame in using it as a delicious mop!
This braised version was the star of our Thanksgiving dinner three years ago when we decided to skip the traditional turkey. My mother-in-law (who’s normally quite traditional) asked for the recipe – a moment of culinary victory I’ll never forget!
Common Mistakes to Avoid
- Overcooking the grilled steak: Top blade has excellent marbling, but it can become tough if grilled past medium. I learned this the hard way at my first neighborhood cookout when I got distracted chatting and left the steaks on too long!
- Not allowing enough braising time: The braised version needs time to break down the connective tissue. The first time I made it, I was impatient and cut the cooking time in half – we practically needed steak knives for what should have been fork-tender meat!
- Slicing against the grain: Always cut perpendicular to the visible muscle fibers to ensure tenderness. My son once helped me cook dinner and sliced the meat parallel to the grain – we all got quite the jaw workout that night!
- Seasoning too late: Salt your meat at least 30 minutes before cooking (or even overnight in the refrigerator) to allow it to penetrate the meat. For years I only seasoned right before cooking and wondered why restaurant steaks always tasted better.
- Cold meat on the grill: Taking the chill off your steaks before cooking promotes even cooking. I once rushed and put cold steaks on the grill for a dinner party – the outside was charred while the inside remained undercooked.
Storing Tips for the Recipe
Grilled Steak:
- Leftover grilled steak will keep in an airtight container in the refrigerator for up to 3 days. I use glass containers to prevent any plastic flavors from seeping in.
- For best results, slice the steak thinly before storing – this makes reheating quicker and more even.
- To reheat, wrap loosely in foil and warm in a 275°F oven until just heated through (about 15 minutes). Avoid microwaving if possible, as it can make the meat tough.
Braised Steak:
- Braised top blade steak actually improves with time! Store it in the braising liquid in an airtight container in the refrigerator for up to 4 days.
- This dish freezes beautifully for up to 3 months. I portion it into family-sized containers for easy future dinners.
- When reheating, do so gently on the stovetop over medium-low heat, adding a splash of beef broth if the sauce has thickened too much.
Sunday is my meal prep day, and these beef top blade steak recipes are perfect for making ahead. The braised version in particular gets even more flavorful after a day or two in the fridge – it’s like a gift to my future busy self!
FAQs
Can I use top blade steak in a slow cooker instead of a Dutch oven?
Absolutely! Sarah from Dallas recently asked me this, and I’ve tested it thoroughly. Cook on low for 6-8 hours or high for 4-5 hours. The only difference is that you’ll miss out on the caramelization that happens in the Dutch oven, so I recommend still searing the meat and vegetables before transferring to the slow cooker.
My local store only has “flat iron steak” – is that the same thing?
Great question that I get all the time! Flat iron steak is actually made from the top blade, but with the connective tissue removed. It’s perfect for the grilled recipe but might become too tender in the braised version. If using flat iron for braising, reduce the cooking time by about 30 minutes.
How do I know when my grilled steak is done without cutting into it?
This is something my cousin Jason asked at our last family barbecue! The touch test is my go-to method: press the steak with your finger – if it feels like the base of your thumb when you touch your thumb and index finger together, it’s rare. Middle finger is medium-rare, ring finger is medium, and pinky is well-done.
Can I make the herb butter ahead of time?
Yes! Monica from my cookbook club asked this last month. The herb butter can be made up to a week in advance and stored in the refrigerator, or frozen for up to 3 months. I often make a double batch and keep the extra in the freezer for quick flavor boosters.
What can I substitute for beef broth if I don’t have any?
Julie from Seattle recently left this question on my Instagram. You can use vegetable broth with a teaspoon of soy sauce added for depth, or even water with bouillon. In a pinch, I’ve used mushroom broth which adds a lovely earthy flavor to the braised recipe.
Conclusion
These beef top blade steak recipes showcase the incredible versatility of this underappreciated cut. Whether you’re in the mood for a quick grilled dinner with vibrant herb butter or a soul-warming braised dish with meltingly tender meat, the humble top blade steak delivers outstanding flavor without breaking the bank.