Tired of the T-bone? Sick of sirloin? Here's the best cut of steak you've never even heard of.
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00:00Tired of the T-bone? Sick of sirloin? Here's the best cut of steak you've never even heard of.
00:05If you're a meat lover, chances are that few dishes appeal to you more than a perfectly seasoned,
00:10expertly seared, and patiently rested steak. Whether your cut of steak is a beefy sirloin,
00:15a classic ribeye, or pretty much anything else, it's fair to say there's little better
00:19in the wide world of food.
00:21"...it is juicy and delicious."
00:25Typically, when you think of cooking steak, you consider hot and fast methods such as
00:29a short and sweet sear in a skillet or a quick trip to a rip-roaring hot grill.
00:33Most of the cuts you're familiar with should be served no more well-done than medium-rare,
00:37of course, to fully enjoy its meaty flavor and preserve those delicate juices.
00:42But did you know that steak can be slow-cooked, too? It all depends on the cut you choose,
00:46and one less well-known one is an ideal candidate for this method — the under-blade steak.
00:51As you might have guessed, this cut is sliced from under the cow's shoulder blade,
00:55from the same area where we get flat-iron steak. Long ignored by butchers and
00:58consumers alike, the under-blade steak has been making something of a comeback
01:02as the beef industry has pushed butchers and supermarkets to offer more value-added cuts.
01:07These newer and different kinds of beef cuts were first promoted to sell more of the cow
01:11and therefore enable processors and marketers to earn more from each animal.
01:15Value-added cuts typically contain a little more fat and connective tissue
01:19than more conventionally desired ones, and can be less tender, too. The under-blade steak is
01:24no exception, as it's usually a bit chewier than nearby steak cuts such as the flat-iron.
01:29Still, it's a versatile piece of meat when properly trimmed of excess fat and connective tissue.
01:34So what makes under-blade steak so useful in the kitchen? Well, one thing this cut has going for
01:39it is that it can be quick-cooked, either by being grilled, broiled, or seared in a hot pan.
01:43But unlike most steak cuts, the under-blade takes just as well to slow-cooking.
01:48This cut will maintain its integrity through the low-and-slow cooking process.
01:52The Crock-Watcher. While it's doing your cooking…
01:55You could be doing other things.
01:57Even better, under-blade steak can be braised in all kinds of different sauces. For example,
02:02Hotel Grand Pacific recommends an aromatic mix of onion, garlic, celery, carrots,
02:07red wine, and beef stock. Meanwhile, The Spruce Eats suggests tossing under-blade
02:11steak into a slow cooker with sliced onions, Creole seasoning, and flour for a tender,
02:16beefy result that creates its own gravy as it cooks over seven to nine hours.
02:21Want to give under-blade steaks a go? If you can't find them in your supermarket,
02:24you might want to check out your local butcher shop, where it might be labeled
02:28Beef Chuck Under-Blade Center Steak, making for a mouthful in more ways than one.