General Discussion

In Praise of Blade


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General Discussion 17

In Praise of Blade

KevinB | May 3, 2009 07:53 PM

In these straitened times, prime rib or New York steaks may be out of reach for many of us on a regular basis, yet we still crave a good beefy steak to make at home. May I say a few words in support of the humble blade steak?

I've tried "top sirloin", and "inside" or "outside" round (I gave up on flank years ago, it's more expensive than prime rib these days!), but I keep coming back to blade. The other three have even less marbling than the blade, to me, and less flavour. I typically cover my steak with Montreal steak spice (mostly salt and pepper, but a few other flavours thrown in), and grill for a few minutes on each side to leave a deep red centre. I also make sure to trim as much connective tissue off it beforehand.

I realize blade will not be as tender as the more expensive cuts (which is one reason I won't grill it beyond rare), so when I dig in, I tend to cut very thin slices, which both extends the experience and increases the enjoyability - if it's not quite "melt in your mouth", it's quite close. A simple salad and a baked potato, and I have an excellent dinner for less than $5.

So, what do you say, CH'ers? What is your favourite of the less expensive cuts? (i.e. no New Yorks, filets, T-bones, Porterhouses, etc.). I've heard many speak of the "tri-tip", but I've never seen that offered in Canada - does it go by another name here, and in any case, where does it fit in the relative price point field?

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