Updated date:

A Blade Steak Recipe That Will Amaze You

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

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

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

Prep timeCook timeReady inYields

10 min

16 min

26 min

Will depend on how much steak you cook

Ingredients

  • 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

Instructions

  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 TimeCook time-On the Grill/MinutesCook time-Under the Broiler

3/4" rare

6

9

3/4" medium

8

12

3/4" well done

12

18

1" rare

8

11

1" medium

10

14

1" well done

14

20

1 1/4" rare

9

12

1 1/4" medium

12

15

1 1/4" well done

16

22

1 1/2" rare

10

13

1 1/2" medium

13

16

1/ 1/2" well done

18

24

1 3/4" rare

12

15

1 3/4" medium

13

17

1 3/4" well done

20

26

Steak Topper

Ingredients

  • 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

Instructions

  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.

Enjoy!

Questions & Answers

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

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

© 2011 Susan Zutautas

Comments

Athlyn Green from West Kootenays on July 08, 2016:

I love blade steak. It is always so tender.

Susan Zutautas (author) from Ontario, Canada on April 02, 2012:

Veronica, Thank you.

Veronica Roberts from Ohio, USA on April 01, 2012:

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

rachelsholiday on May 31, 2011:

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

Susan Zutautas (author) from Ontario, Canada on May 30, 2011:

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

Kelly Umphenour from St. Louis, MO on May 30, 2011:

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

Susan Zutautas (author) from Ontario, Canada on May 30, 2011:

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 :)

Susan Hazelton from Sunny Florida on May 30, 2011:

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

drbj and sherry from south Florida on May 29, 2011:

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.

Susan Zutautas (author) from Ontario, Canada on May 29, 2011:

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.

Stacy Harris from Hemet, Ca on May 29, 2011:

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

Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on May 29, 2011:

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!

Pamela Oglesby from Sunny Florida on May 29, 2011:

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

kafsoa on May 28, 2011:

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

Suzanne Sheffield from Mid-Atlantic on May 28, 2011:

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

WillStarr from Phoenix, Arizona on May 28, 2011:

Sounds great! I'll give it a try.