How to Cook Blade Steak and What Are the Best Recipes

This guide will teach you how to cook blade steak, a culinary favorite that can be prepared in various ways to suit different tastes and occasions. We'll explore simple stir-fry methods and more complex, slow-cooked techniques that enhance the flavor and texture of blade steak.

Simple Stir-Fry Blade Steak

Blade steak can also be quickly stir-fried to create a quick, hearty meal that is both flavorful and adaptable. Here’s a simple recipe for stir-frying blade steak:

Ingredients: Blade steak, fresh thick rice noodles (sha ho fun), bean sprouts, spring onions, cayenne powder, coconut oil Begin by cutting the blade steak into very thin slices. Prepare the noodles according to the package instructions, ensuring they are fresh and plump. In a wok, heat coconut oil over high heat. Add the blade steak slices and a light seasoning. Once the steak is seared, add the noodles and toss to coat. This will enable the noodles to absorb some of the steak's flavors and juices. Finally, add bean sprouts and spring onions for a burst of freshness. Taste and adjust the seasoning with cayenne powder for a little heat, if desired.

Slow-Cooked Blade Steak: A Depth of Flavor

For those who want to create a more tender and flavorful blade steak, a slow-cooking method is highly recommended. This technique allows the meat to become succulent and fall apart with ease.

Ingredients Needed:

Blade steak in cubes or whole Side bacon Onion Garlic Carrots Red wine Salt and pepper Beef stock or water (optional)

Steps to Slow-Cook the Blade Steak:

Fry a couple of slices of side bacon. Remove the bacon and place it on a paper towel to drain and cool. Cube or whole, sear the blade steak quickly in a pan. Remove it to a plate. In the same pan, dice and fry an onion until it becomes translucent. A couple of cloves of garlic should be added towards the end, and then removed from the heat to prevent burning. Crumble the cooled bacon into the onions and mix well. Add the steak, season with salt and pepper, and mix thoroughly. Add peeled and cut carrots into large chunks. Ensure the carrot pieces are about a forkful in size. Pour in red wine with a good acidity until the pan is just covered by the top of the steak. Add a little beef stock or water if necessary. Cover and cook on low heat for about 4 hours on a gas stove or an oven set at around 275F. Occasionally, check the fluid levels. As long as there is enough liquid at the bottom, there's no need for concern. Should too much fluid evaporate, add wine or beef stock to top it up. The steak will gradually become very tender and will fall apart easily with a fork.

Tips for Cooking Blade Steak

Ensure you have good pots with decent lids. These are crucial for achieving the best cooking results. Gas stove tops may require the use of a reduction ring to lower heat. Alternatively, a slow cooker can be a better option. Most cooktops will need pots with a non-stick surface to prevent burning.

Experiment with these techniques to find out which method best suits your preferences for cooking blade steak. The results are sure to be both satisfying and delicious!