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Charred Blade Steak with Green Peppercorn & Sherry Pan Sauce
- Serves
4 to 6
- Difficulty
Easy
By Travis Lett
Published 2015
Blade steak is a marbled, textured cut from the rib end of the chuck. The rib end of the chuck tends to be much more tender and is suitable for a quick pan sear, as in this recipe, as opposed to a long braise.
Ingredients
Four 6- to 8 -oz 170- to 225 -g - Kosher salt
Method
Place the steaks between two sheets of plastic wrap on a sturdy work surface. With a meat mallet or a heavy frying pan, pound the steaks evenly until about ½ in [12 mm] thick (but no thinner). Season generously with salt and pepper.
Heat a cast-iron skillet over high heat until very hot. Add 2 Tbsp of the olive oil and one of the steaks. Cook, undisturbed, until deeply browned and caram
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