These very tender, juicy steaks are a delicious bargain. Taken from below the shoulder of the steer, top blade steaks come from the same muscle as flatiron steaks, but are cut differently. Their only drawback is the thin ribbon of gristle that runs lengthwise through them, but it is easy enough to eat around. Before cooking top blade steaks, use the tip of a knife or scissors to make small perpendicular cuts in the gristle, which helps to keep the steaks from curling.
RECIPES:
Miso Sesame Grilled Blade Steaks
Blade Steaks with Mushroom-Madeira Sauce
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