Customer Recipe: Chris’s Reverse Seared Blade Steak
Reverse Seared Blade Steak shared with us from @stew.be.cue
Season steak with salt and pepper or your favorite steak rub.
Preheat oven or grill to 250-275F.
Place steak in oven or on grill(If grilling place over indirect heat).
Allow the steak to cook until an Internal temperature of 120F for a medium rare steak or 125 for a more medium steak. This typically takes 20-30 minutes for the steak to reach this temperature depending on how cold the steak was. I like to let my steak rest and come to room temperature before beginning the cooking process. If the steak is colder it may take slightly longer. Just check with your thermometer.
Once steak is at desired temperature, removed from oven and allow to rest for about 10-15 minutes.
Heat a cast iron skillet until it is smoking or increase the heat of your grill.
Sear the steak for 1-2 minutes per side.
Once seared, allow to rest for 10 minutes and then slice.
Never heard of a blade steak? It’s a cut that comes from the chuck portion/shoulder of a cow. We are always happy to source lesser-known cuts for our customers. So please don’t hesitate to ask!
