Top Blade (sweet Soy) Recipe
Tender top blade steak soaked in a sweet and savory soy-based marinade
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Ingredients
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Marinade & Steak
Finishing & Grill/Pan
Method
Marinade & Steak
- 1
Prepare marinade
In a medium bowl, whisk together 1 cup low-sodium soy sauce, 2 tablespoons dark soy sauce, 3 tablespoons packed brown sugar, 1 tablespoon honey, 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil until sugar dissolves.
- 2
Add aromatics
Stir in the grated tablespoon of fresh ginger, minced garlic (3 cloves), 3 thinly sliced green onion stalks (whites and light greens), 1 teaspoon freshly ground black pepper, and 1 teaspoon crushed red pepper flakes if using. Taste and adjust balance — it should be noticeably sweet with savory soy notes and a gentle acidity from the vinegar.
- 3
Marinate steak
Trim excess silver skin from the 1.5 lb top blade steak. Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it, turning to coat fully. Press out excess air and seal (or cover). Refrigerate for a minimum of 2 hours, ideally 6–8 hours. For maximum tenderness and flavor, marinate up to 12 hours; do not exceed 18 hours to avoid texture change from acids.
- 4
Bring to room temperature
30–45 minutes before cooking, remove the steak from the refrigerator and let it sit, sealed, at room temperature. Reserve the used marinade for later (see step for reducing). Pat the steak dry with paper towels just before cooking to ensure good sear; reserve any juices in the bag for reducing if desired.
Finishing & Grill/Pan
- 5
Reduce reserved marinade (sauce)
Pour the reserved marinade and any juices into a small saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer 4–6 minutes until slightly thickened and safe (boiled) — this kills raw-meat bacteria. Taste and if too salty, add 1 teaspoon honey or 1 tablespoon water to balance. Keep warm.
- 6
- 7
Sear the steak
Place the steak on the hot grill or in the hot pan. Sear undisturbed 3–4 minutes on the first side until a deep brown crust forms. Flip and sear the second side 3–4 minutes. For a medium-rare finish, target an internal temperature of 125–130°F (52–54°C); for medium, 135°F (57°C). Use an instant-read thermometer inserted into the thickest part to check temperature.
- 8
- 9
Rest and slice
Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Meanwhile, rewarm any remaining reduced sauce if needed.
- 10
Slice and serve
Slice the rested top blade steak thinly across the grain into 1/8–1/4-inch slices to maximize tenderness. Arrange on a platter, drizzle with the reduced marinade/sauce, sprinkle with 1 teaspoon toasted sesame seeds and remaining sliced green onion greens (reserve 1 tablespoon for garnish) and chopped cilantro or additional green onions. Serve immediately.