Blade Steak. Marinating with a tenderizing marinade is an option if you want to grill this steak outdoors, pan-sear or broil indoors, however braising or simmering is the best method to cook a blade, in liquid using low heat in a covered pan.
Deglaze the pan with the balsamic vinegar and cook for one minute. Add the water and onion to the pan. Bring to a boil. Cover and simmer on low for 3 to 4 hours or place in the oven at 350 degrees for 4 hours. Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.
The steaks are full of flavor and are good on their own! Then you add the mushroom gravy and it's beyond delicious. Use high-fat ground beef if possible. You can also keep steaks warm in the oven.
5) Grate garlic with a grater or a garlic press, chop parsley and combine with butter as shown below and set aside. 6) Add neutral oil into a cast iron pan on high heat until lightly smoking. Once up to heat, place steak inside the pan and cook each side for 1.5-2 minutes to sear. Note – Don’t move or lift up the steak while searing.