How to Cook Beef Chuck Top Blade Steak in the Oven for Maximum Tenderness and Flavor

Beef chuck top blade steak, also known as flat iron steak, is an underrated cut that can be transformed into a delicious, tender steak when cooked properly. This affordable cut comes from the shoulder area and contains a good amount of marbling which helps enhance flavor and moisture. With the right techniques, you can make this cut just as tasty as pricier steaks like ribeye or strip steak.

In this detailed guide, we will provide tips on choosing the best chuck top blade steak along with a foolproof method to cook it in the oven. We will also share serving suggestions and storage instructions to help you get the most out of this flavorful and budget-friendly cut.

Selecting and Preparing Chuck Top Blade Steak

Picking the right cut:

• Opt for steaks that are 1 to 1.5 inches thick as the thickness prevents overcooking Thinner cuts tend to dry out in the oven

• Choose steaks with good marbling or streaks of fat running through the meat. This adds moisture and beefy flavor.

• Pick steaks that are bright red in color without any grayish tones. Avoid pieces with dried out edges.

• For maximum tenderness, choose the chuck top blade steak over chuck shoulder or arm steaks from the same section.

Prepping the steak:

• Take the steak out of the fridge and let it come closer to room temperature before cooking. About 30 minutes on the counter works well.

• Pat the steaks dry thoroughly with paper towels on both sides. This helps achieve a good sear.

• Generously coat both sides with kosher salt, black pepper, and any other seasoning like garlic powder, thyme, rosemary etc.

• For added flavor, you can marinate the steak for 2-4 hours in the fridge with ingredients like soy sauce, Worcestershire, garlic, mustard, olive oil etc.

Step-by-Step Method for Oven-Cooking Chuck Top Blade Steak

Follow these simple steps for cooking fork-tender juicy steaks right in your oven

Preheat oven and prepare pan:

• Preheating the oven is essential for even cooking. Heat oven to 425°F.

• Use a heavy, oven-safe pan like cast iron or stainless steel. Heating the pan before steaks go in is vital for creating a nice sear.

Sear the steaks:

• Coat the hot pan with high heat oil like avocado, grapeseed or canola oil.

• Place steaks in the pan and let cook undisturbed for 2-3 minutes per side.

• Use tongs to lift steaks and sear the edges for 1-2 minutes. This builds great caramelized flavor.

Finish cooking in the oven:

• Place the seared steaks in the preheated oven and let cook for 8-12 minutes based on thickness and doneness preference.

• For medium-rare, cook for 10 minutes. Check for doneness at 8 minutes as ovens vary.

• Use an instant-read meat thermometer to test. Medium-rare is around 130°F internal temp.

Rest and slice:

• Once cooked, remove steaks from the oven and let rest for 5-10 minutes before slicing to allow juices to redistribute.

• Slice across the grain for maximum tenderness. Serve warm and enjoy!

Handy Tips for Best Results

• Let steaks sit at room temp for 30 mins before cooking for more even cooking.

• Pat steaks very dry before searing to help browning. Moisture inhibits it.

• Use a meat thermometer for perfect doneness. Check temps before the estimated cook times.

• Baste steaks with herb butter or oil during oven cooking for added moisture and flavor.

• Try a quick marinade or dry rub seasoning to boost flavor.

• Don’t poke or prick the steaks while cooking as it causes juices to escape.

• Always rest steaks after cooking. This locks in the juices and moisture.

• Slice against the grain of the meat fibers for a tender texture.

Serving Suggestions

Chuck top blade steak partners well with endless sides, sauces and toppings. Here are some mouthwatering serving ideas:

• Roasted or mashed potatoes to soak up the steak juices

• Sautéed mushrooms and onions for classic steakhouse flavor

• Steamed broccoli, asparagus or green beans as a nutritious side

• Spinach or kale salad with blue cheese, tomato and balsamic dressing

• Grilled corn on the cob and roasted carrots for color and crunch

• Horseradish cream or chimichurri sauce for a tangy contrast

• Crispy oven fries or tater tots to satisfy carb cravings

• Garlicky compound butter melted over the rested steaks

Storing and Reheating Leftovers

To store: Leftover cooked steaks keep well in the fridge for up to 4 days. Place in an airtight container and refrigerate once cooled.

To freeze: For longer term storage, wrap steaks tightly in plastic wrap and foil. Freeze for 2-3 months. Thaw overnight in fridge before reheating.

To reheat: Preheat oven to 300°F. Place steaks on a wire rack set on a baking sheet. Heat in oven for 10-15 minutes until warmed through. Baste with butter or broth for added moisture.

Troubleshooting: How to Fix Over or Undercooked Chuck Top Blade Steak

If steaks are overcooked:

• Slice thinly against the grain to mitigate toughening from overcooking.

• Dunk in broth or gravy to add back moisture in the slices.

• Utilize high moisture ingredients like cheese, creamy sauces etc. to balance the dryness.

If steaks are undercooked:

• Sear the steaks on both sides in a hot pan to raise the temperature slightly.

• Finish cooking in a 300°F oven for a few more minutes until it reaches desired doneness.

• Avoid microwaving as it can toughen the texture. Better to use gentle oven heat.

Get Creative with Marinades, Rubs and Sauces

Don’t be afraid to try inventive flavors with chuck top blade steak. Mix up the usual steak routine with these ideas:

Fun Marinades:

• Ginger, soy sauce, sesame oil, garlic and brown sugar

• Red wine, rosemary, garlic and Dijon mustard

• Chili powder, cumin, oregano, lime juice and olive oil

• Worcestershire sauce, balsamic vinegar, garlic and cracked black pepper

Savory Rubs:

• Coriander, cumin, paprika, brown sugar and salt

• Coffee grounds, smoked paprika, brown sugar, garlic powder

• Chili powder, cumin, oregano, garlic powder and onion powder

• Five spice powder, sesame seeds, brown sugar and crushed peppercorns

Delectable Sauces:

• Red wine reduction with shallots and rosemary

• Gorgonzola cream sauce with toasted walnuts

• Chimichurri with parsley, oregano, garlic and red wine vinegar

• Jalapeño lime butter with cilantro and cotija cheese

Make this Budget-Friendly Cut Shine

With its impressive beefy flavor and tender texture when cooked right, chuck top blade steak rivals pricier cuts like ribeye or NY strip, at a fraction of the cost. We hope these detailed tips will help you cook this underutil