A Blade Steak Recipe That Will Amaze You

Updated on February 19, 2020
Just Ask Susan profile image

One of Susan's passions is cooking and creating new recipes for family and friends.

Steak smothered in mushrooms and onions
Steak smothered in mushrooms and onions | Source

You Don't Have to Spend A Lot For a Tasty Steak

Have a hankering for a steak but just cannot bring yourself to pay the high cost of a good T-Bone, porterhouse, or even sirloin? Most people do not believe me when I tell them that I can make a blade steak that will be tender and flavorful.

Blade, Chuck, and Shoulder Steak Are All the Same

Cuts of Beef
Cuts of Beef | Source

Cook Times Will Vary Depending on Thickness and How You Like Your Meat Cooked

Prep time: 10 min
Cook time: 16 min
Ready in: 26 min
Yields: Will depend on how much steak you cook


  • 2-3 pounds of Blade steak
  • 10 dashes of Worcestershire Sauce
  • 10 shakes or to taste Garlic Powder or Granulated Garlic
  • 10 shakes or to taste Montreal Steak Seasoning


  1. If the blade steak is fairly thick, pound it with a meat mallet on both sides. If the steak is not that thick, just place in a dish, and stab it all over with a sharp knife. (This is a great way to get out your aggressions while cooking.)
  2. Put the steak into a glass dish or a marinating tray, and stab with a sharp knife all over.
  3. Douse the steak with Worcestershire sauce so that it is soaked. Season with garlic powder or granulated garlic and Montreal steak seasoning. Cover and refrigerate for at least three hours.
  4. When you are ready to cook, either fire up the grill or preheat the broiler in your oven. If you are going to broil, use the top rack in your oven.
  5. I prefer my meat rare and find that with this cut of meat, the more you cook it, the tougher it will become. I tend to serve this rare to medium-rare.

Cooking Chart for Steak

Steak Time
Cook time-On the Grill/Minutes
Cook time-Under the Broiler
3/4" rare
3/4" medium
3/4" well done
1" rare
1" medium
1" well done
1 1/4" rare
1 1/4" medium
1 1/4" well done
1 1/2" rare
1 1/2" medium
1/ 1/2" well done
1 3/4" rare
1 3/4" medium
1 3/4" well done

Steak Topper


  • 1 green bell pepper cut into chunks
  • 1 large onion sliced
  • 12 mushrooms sliced
  • 2 cloves of garlic sliced razor thin
  • (like in the movie Goodfellas)
  • 1 TBS. vegetable or cooking oil


  1. Heat oil in a large pan.
  2. Add onions sauté for a couple of minutes. Add green pepper chunks and garlic cloves stirring frequently. Add mushrooms and cook until mushrooms are cooked to your liking.
  3. Serve on top of the steak.

Serve with a baked potato, Caesar or garden salad, and vegetables of your choice.


3.3 stars from 41 ratings of Blade Steak

Questions & Answers

  • I have blade steak strips. How long would you grill? I am thinking 2-4 minutes.

    It all depends on how thick the blade steak strips are.

© 2011 Susan Zutautas


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    • Athlyn Green profile image

      Athlyn Green 

      3 years ago from West Kootenays

      I love blade steak. It is always so tender.

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      8 years ago from Ontario, Canada

      Veronica, Thank you.

    • VeronicaFarkas profile image

      Veronica Roberts 

      8 years ago from Ohio, USA

      Mmm! I love steak, & this sounds down right delicious! =]

    • rachelsholiday profile image


      9 years ago

      This looks delicious! I'll definitely have to try this some time soon :D

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      9 years ago from Ontario, Canada

      RH It is the shoulder (Chuck) part of the cow. If you take a look at the cow picture above you can see :)

    • RealHousewife profile image

      Kelly Umphenour 

      9 years ago from St. Louis, MO

      I have never heard of blade steak Susan. I wonder if it's the same as flank steak here? I'll for sure find out! Sounds great and I have a meat mallet. I love pounding on that meat to get those daily frustrations out! LOL

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      9 years ago from Ontario, Canada

      drbj I always thought that blade steak was tough until I figured out a way to make it tender. Let me know how how like it if you do try it.

      KKG You will be surprised as it does taste pretty good :)

    • KoffeeKlatch Gals profile image

      Susan Hazelton 

      9 years ago from Sunny Florida

      I'll have to try this. I have been hankering after a good steak.

    • drbj profile image

      drbj and sherry 

      9 years ago from south Florida

      I always thought blade steak was a rather tough cut of meat, Susan, but from your great recipe and explanation you are almost forcing me to give it a go. With garlic of course.

    • Just Ask Susan profile imageAUTHOR

      Susan Zutautas 

      9 years ago from Ontario, Canada

      Bill I am sure you will like it.

      Lilleyth I am a big garlic lover and just may try this next time. Thanks!

      Kafsoa and Pamela thanks so much.

      Gordon I stole a line out of a book I read and now when I order a steak in a restaurant I always say I want it cooked so that I can still still hear it moo.

      barbergirl Let me know if you like it.

    • barbergirl28 profile image

      Stacy Harris 

      9 years ago from Hemet, Ca

      That sounds delicious!!! MMMMMMMMMMMMM - will have to try this later on in the week!

    • Gordon Hamilton profile image

      Gordon Hamilton 

      9 years ago from Wishaw, Lanarkshire, United Kingdom

      I like my steak rare as well Susan and this sounds absolutely delicious. If I hadn't already been to the supermarket today, I would try this tonight. Definitely bookmarked for later in the week!

    • Pamela99 profile image

      Pamela Oglesby 

      9 years ago from Sunny Florida

      Susan, this sounds excellent. Thanks for the recipe and I know will be trying out.

    • kafsoa profile image


      9 years ago

      Thais makes me hungry. Nice one, thanks for sharing. Voted up and useful!

    • Lilleyth profile image

      Suzanne Sheffield 

      9 years ago from Mid-Atlantic

      Insert a few garlic slivers in the places you stabbed it...Now I'm hungry.

    • WillStarr profile image


      9 years ago from Phoenix, Arizona

      Sounds great! I'll give it a try.


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