Hanging Top Blade Recipe

Time55m

Serves2

Salt & Garlic

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Ingredients

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1
Bring to room temperature
Remove the hanging top blade steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat the surface dry with paper towels.
2
Trim and portion
If the steak has an excess fat cap or silverskin, trim off large pieces using a sharp knife but leave some fat for flavor. If the cut is larger than desired, portion into 2 equal steaks for more even cooking.
3
Season the steak
Evenly rub both sides of the steak with the minced garlic, pressing it lightly into the meat. Sprinkle kosher salt and black pepper on both sides, then finish with a light dusting of garlic powder if using. Press the seasoning into the surface so it adheres.

4
Preheat pan
Place a heavy skillet (cast iron preferred) over medium-high heat and let it preheat for 4–5 minutes until very hot but not smoking. Add the neutral oil and swirl to coat the bottom; it should shimmer.
5
Sear the steak
Place the seasoned hanging top blade into the hot pan. For a 1-inch thick steak, sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3–4 minutes. Adjust time for thickness: thicker steak may need 5–6 minutes per side for medium-rare.
6
Baste with butter and garlic
Reduce heat to medium. Add the butter to the pan. Once melted and foaming, tilt the pan slightly and use a spoon to baste the steak with the butter and rendered juices for 30–60 seconds per side to add flavor and finish the crust.
7
Check doneness
Use an instant-read thermometer inserted into the thickest part: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remember the steak will rise about 3–5°F while resting.

8
Rest
Transfer the steak to a cutting board and tent loosely with foil. Rest for 7–10 minutes to allow juices to redistribute.
9
Slice against the grain
Identify the grain direction and slice the steak thinly across the grain (about 1/4-inch slices) to maximize tenderness.
10
Finish and serve
Sprinkle chopped parsley over the sliced steak and serve with lemon wedges if desired. Taste and add a small pinch of kosher salt if needed.