Top Blade (salt & Garlic) Recipe
A flavorful, marbled cut with a unique texture and rich taste
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Ingredients
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Steak and Marinade
Finishing & Serving
Method
Steak and Marinade
- 1
Trim & Pat Dry
If your top blade has a thick silver skin or excessive fat, remove it with a sharp knife leaving some fat for flavor. Pat the steak dry thoroughly with paper towels—this promotes a good sear.
- 2
Tenderize (optional)
Because top blade can have connective tissue running through it, you can lightly score or run a meat mallet over the surface for 10–15 seconds on each side to even thickness and break up fibers. Do not over-pound.
- 3
Make Marinade & Season
In a small bowl combine the kosher salt, freshly ground black pepper, minced garlic, olive oil, soy sauce (if using) and lemon juice (if using). Rub the mixture evenly on both sides of the steak, pressing the garlic into the meat. Let rest at room temperature for 20–30 minutes to absorb flavors (or refrigerate up to 2 hours covered, then bring back to room temperature for 30 minutes before cooking).
- 4
- 5
Sear the Steak
Place the top blade steak in the hot skillet or on the grill. Cook without moving for 3–4 minutes to develop a deep brown crust. Flip and cook for another 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, cook 4–5 minutes per side (135°F / 57°C). Thicker steaks or personal doneness preferences may require additional time.
Finishing & Serving
- 6
Butter Baste (optional)
During the last 1–2 minutes of cooking, reduce heat to medium-low (or move steak to a cooler part of the grill). Add the unsalted butter to the pan and spoon the melted butter over the steak along with any residual garlic in the pan to glaze the meat. This adds richness and helps meld the garlic flavor.
- 7
Rest the Steak
Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute. Resting also allows residual carryover cooking to reach final temperature.
- 8
- 9
Serve
Serve immediately with your choice of sides (roasted vegetables, mashed potatoes, or a green salad). Leftovers keep well and are great for sandwiches or tacos.