how to cook blade steak in oven

Daniel Parker

3 min read

·

19-01-2025

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The blade steak, sometimes called a flat iron steak, is a flavorful and surprisingly affordable cut. While often overlooked, this versatile cut becomes incredibly tender and juicy when cooked properly. This guide will walk you through the best oven-baked method for achieving perfectly cooked blade steak, every time.

Choosing and Preparing Your Blade Steak

Before you even think about the oven, selecting the right steak is crucial. Look for a blade steak with good marbling—that's the flecks of fat distributed throughout the meat. Marbling adds flavor and helps keep the steak moist during cooking. A good rule of thumb is to choose a steak that's about 1 inch thick for even cooking.

Preparing the Steak:

1. Pat it dry: Use paper towels to thoroughly dry the surface of the steak. This is key for a good sear.
2. Season generously: Season both sides liberally with salt and freshly ground black pepper. Don't be shy! You can also experiment with other seasonings like garlic powder, onion powder, paprika, or your favorite steak rub.
3. Let it rest: Allow the steak to sit at room temperature for at least 30 minutes before cooking. This allows for more even cooking.

Oven-Baked Blade Steak: Step-by-Step

This method uses a combination of high heat searing and lower heat oven baking for a perfectly cooked steak.

Equipment You'll Need:

• Oven-safe skillet (cast iron is ideal)
• Meat thermometer

Instructions:

1. Sear the steak: Preheat your oven to 400°F (200°C). Heat your oven-safe skillet over high heat until it's screaming hot. Add a tablespoon of oil with a high smoke point (like canola or avocado oil). Once hot, sear the steak for 2-3 minutes per side, until a nice crust forms. This step develops flavor and locks in juices.
2. Transfer to the oven: Carefully transfer the skillet (with the steak still in it) to the preheated oven.
3. Bake to desired doneness: Bake for the following times depending on your desired level of doneness:
   • Rare: 8-10 minutes
   • Medium-Rare: 10-12 minutes
   • Medium: 12-14 minutes
   • Medium-Well: 14-16 minutes
   • Well-Done: 16+ minutes
4. Use a meat thermometer: The most accurate way to ensure your steak is cooked to your liking is to use a meat thermometer. Insert it into the thickest part of the steak. The internal temperatures should be:
   • Rare: 125°F (52°C)
   • Medium-Rare: 130-135°F (54-57°C)
   • Medium: 140-145°F (60-63°C)
   • Medium-Well: 150-155°F (66-68°C)
   • Well-Done: 160°F (71°C)
5. Rest the steak: Once cooked, remove the skillet from the oven and let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Serving Suggestions

Your perfectly oven-baked blade steak is ready! Serve it with your favorite sides. Some delicious options include:

• Roasted vegetables: Asparagus, broccoli, Brussels sprouts, or carrots.
• Mashed potatoes: Creamy and comforting.
• Salad: A fresh green salad to balance the richness of the steak.
• Garlic butter: Melt some butter with garlic for an extra burst of flavor.

Troubleshooting

Steak is too tough: This is often due to overcooking. Use a meat thermometer to ensure you don't cook it past your desired doneness. Also, make sure you're using a good quality blade steak with enough marbling.

Steak is dry: This can happen if the steak wasn't properly seared or if it was overcooked. Ensure you sear the steak well before transferring it to the oven and use a meat thermometer to check for doneness.

With practice, you’ll master the art of cooking the perfect oven-baked blade steak. Its affordability and deliciousness make it a weeknight winner, sure to impress. Enjoy!