Originally Posted by Andy M.
I picked up some blade steaks the other day for a cheap tasty steak meal. They are small and only about /1/2" to 3/4" thick. I'll be cooking several. This is a cut from the top of the chuck close to the ribs. The line of gristle down the middle is a turnoff to many so it's not a real popular cut.
I will either grill them if it's not raining or pan fry them if it is.
What do you guys do with this cut??
I've never had them. In fact I never noticed them! (Duh!) They look like they might be good in stir frys, just cut the gristle out of the middle, then cut into bite sizes.
I'll look for them at the market. One thing, if they're cheap now don't expect them to continue to be cheap. It seems to me that whenever meats are cheap people are attracted to them, find good ways to cook them, demand rises and soon or later they're expensive. I remember when chicken livers were cheap, cheep, cheap!
Nobody wanted them. At least then they didn't.