Top Blade Steak
Varieties
Top Blade
The top blade cut is the most tender of the chuck steaks.
Chuck Eye Steak
Also called beauty steak or chuck tender steak, boneless chuck eye is one of the more tender chuck steaks and can be grilled or broiled if it’s marinated first.
Seven-Bone Chuck Steak
The seven-bone or center chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising.
Arm Steak
Arm steak, sometimes called round bone chuck, is a less-tender cut that’s good for braising.
Shoulder Steak
Cut from behind the arm steak, the shoulder steak is suitable for braising.
Preparation, Uses, & Tips
Chuck and top blade steaks take well to cooking by either dry or moist heat methods, depending on the cut. If broiling or grilling, always marinate this steak first to tenderize it. Marinades are seasoned liquids containing tenderizing ingredients, either acidic foods such as lemon juice, wine, vinegar, and tomato juice, or natural tenderizers such as pineapple, papaya, or ginger. Place the steak in an acid-resistant container, add meat—and turn the meat to make sure the marinade touches all surfaces. Cover and marinate in the refrigerator for several hours or overnight. Marinades can be added to chuck steak while cooking, but never consume marinades that have come in contact with raw meat unless they haven’t been thoroughly cooked to destroy all microorganisms.
Broil
Marinate the steak first. Then preheat the broiling element and place the steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Depending on the size, cook for 14 to 17 minutes, turning once. Remove the steak when it reaches desired degree of doneness—145°F (63°C) for medium rare or 160°F (71°C) for medium. An instant-read thermometer may help you judge the time. Steaks good for broiling include top blade, shoulder, chuck eye, and seven-bone.
Grill
Marinate the steak first. Then place the meat, either whole or as kabobs, directly over the heat source. Grill 8 to 18 minutes, depending on the thickness of the meat. Good grilling steaks include top blade, shoulder, and seven-bone.
Pan-broil
Marinate the steak first. Then heat a skillet on the stovetop until hot. Place the meat on the skillet and cook 8 to 10 minutes, turning once. Remove the steak when it reaches the desired degree of doneness. Good pan-broiling steaks include top blade, shoulder, and chuck eye.
Pan-fry
Marinate the steak first. On the stovetop, heat oil in a skillet until medium hot and place the steak in the pan. Cook on each side until the meat reaches an internal temperature of 145°F (63°C) for medium rare or 160°F (71°C) for medium. Good steaks for pan-frying include top blade, shoulder, and chuck eye.
To braise, heat oil in a deep skillet on the stovetop and brown the steak on both sides. Add cooking liquid and seasonings. Reduce the heat and simmer until tender, 3 1/2 to 4 hours. All the chuck steaks lend themselves to braising.
Storing
Store chuck steak in its original packaging in the coldest part of the refrigerator, where it will keep for three to four days. It may be frozen in this packaging for up to two weeks. For longer storage, wrap the steak in heavy-duty aluminum foil, freezer paper, or freezer bags. Chuck steak will keep six to twelve months in the freezer. Defrost it in the refrigerator, allowing 12 to 24 hours, depending on size. Cook as soon as possible after defrosting.
Nutrition Highlights
Top blade steak (simmered, lean only), 3oz. (85g)
- Calories: 293.3
- Protein: 22.6g
- Carbohydrate: 0.0g
- Total Fat: 21.84g
- Fiber: 0.0g