Andy M.
Certified Pretend Chef
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 will either grill them if it's not raining or pan fry them if it is.
What do you guys do with this cut??