Jul 14 2026
Restaurants›Luke›Grilled Duroc Blade Steak Recipe

Grilled Duroc Blade Steak Recipe

Inspired by Luke
Time1h
Serves4

Make Grilled Duroc Blade Steak Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak & Marinade

Finishing & Serving

Method

Steak & Marinade

  1. 1

    Trim and bring to temperature

    Remove the Duroc blade steaks from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry with paper towels. Trim any excessive silver skin or large hard connective pieces while preserving most of the flavorful marbling.

  2. 2

    Make the marinade

    In a bowl combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tbs fresh lemon juice, minced garlic, chopped rosemary, 1 tsp black pepper, and 1.5 tsp kosher salt. Whisk until emulsified.

  3. 3

    Marinate the steaks

    Place steaks in a shallow dish or resealable bag and pour the marinade over them, turning to coat evenly. Marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator. If refrigerating, remove steaks 30–45 minutes before grilling to warm.

  4. 4

    Preheat grill

    Preheat a gas or charcoal grill to medium-high heat (about 450–500°F / 230–260°C). Clean and oil the grates to prevent sticking. If using a cast-iron grill pan, preheat it over medium-high heat on the stovetop until very hot.

  5. 5

    Pat dry and season lightly

    Remove steaks from the marinade and pat them dry with paper towels to promote a good sear. Lightly brush the steaks with 1 tbs olive oil if desired and season again with a light sprinkle of kosher salt and freshly ground black pepper.

  6. 6

    Sear and grill

    Place steaks on the hot grill. For 1-inch thick blade steaks, grill 4–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). For 1.25–1.5 inch steaks, grill 5–6 minutes per side. Adjust time for thickness and desired doneness. Avoid pressing down on the steaks; allow a good sear to form before flipping once.

Finishing & Serving

  1. 7

    Butter baste and rest

    During the last 1–2 minutes of grilling, place 1 tbs unsalted butter and a thyme sprig on each steak (or move steaks to a cooler zone and top with butter and thyme). Close the grill lid briefly to melt the butter and baste. Remove steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

  2. 8

    Slice and finish

    After resting, slice the blade steak against the grain into 1/4-inch slices. Sprinkle with coarse sea salt to taste and chopped parsley if using. Serve with lemon wedges on the side for a bright finish.

  3. 9

    Temperature guide (optional)

    Use an instant-read thermometer for accuracy: Rare 120–125°F (49–52°C), Medium-rare 130–135°F (54–57°C), Medium 140–145°F (60–63°C). Remove steaks from heat 5°F (3°C) below target as they will rise while resting.

More from Luke