The Blade Chuck Steak is a large cut of beef that comes from the chuck primal and is one of the most popular cuts in restaurants because it’s so versatile.
It’s also commonly used as hamburger meat or a steak, but it’s usually cooked with only salt and pepper or a barbecue rub.
This cut can be cooked by just about any method you want, including grilling, smoking, roasting, braising, broiling…you name it!
It has a very tender texture that becomes even more tender when cooked for a long time. It also has great marbling and has been known to have a slightly sweet flavor to it.
How is the Blade Chuck Steak different from other cuts of beef?
The Blade Chuck Steak is different from other cuts because it comes from one of the most used parts of an animal and therefore is often tougher than others.
However, this cut can be used for anything! It’s very versatile and can be cooked in any number of ways to achieve different flavors and textures.
What are the best Blade Chuck Steak recipes?
There are many great recipes for the Blade Chuck Steak, including:
- Slow Cooker Beef Stew with Mushrooms and Red Wine
- BBQ Bacon-Wrapped Meatloaf
- Juicy Grilled Ribeye Steaks with Garlic Herb Butter Sauce
- Slow Cooker Pot Roast
- Juicy Grilled Boneless Pork Chops
- Spicy Sliced Steak Tacos
- Slow Cooker Beef and Broccoli
- Slow Cooker Mongolian Beef
- Marinated Flank Steak with Chimichurri Sauce
- Balsamic-Glazed Ribeye Steaks with Creamy Mushrooms and Onions
How to Cook Blade Chuck Steak -Offset Smoker
The most important thing to remember when cooking a blade chuck steak is to cook it slow and low. This will ensure the best results in tenderness, flavor, and moisture.
With that said, we recommend taking this steak from the fridge to the grill or smoker at about room temperature for about an hour before grilling.
We recommend cooking this steak on a smoker or offset smoker with wood chips. We used cherry wood here because it has a mild flavor that doesn’t overpower the beefy flavor of the chuck steak.
Also, note that we have our grill temperature set at 225 degrees Fahrenheit which is perfect for this thick cut of meat.
The most important thing to remember while cooking this steak is to make sure you have plenty of time on your hands since it takes so long to cook.
The result of this is a piece of meat that’s not only tender and juicy but full of flavor!
Ingredients
- 1 Blade Chuck Steak (about 3 pounds or so)
- Salt and Pepper
- 2 tablespoons of your favorite rub.
Directions:
- Take your steak out of the fridge and let it sit out on the counter for about an hour before you start cooking. This will allow it to come up to room temperature and also give you a better idea of how much time you need to prepare.
- Coat both sides of your steak in salt and pepper, being sure to get all sides including the ends. If you want, you can use any spice rubs, marinades, or other seasonings as well if desired. The possibilities are endless! Just remember that the flavor gets better with time when cooking this cut of meat so don’t be afraid to play around with different flavors!
- Set up your grill or smoker for indirect heat at 225 degrees Fahrenheit and use some cherry wood or other mild-flavored wood for smoke.
- Place the steak on the grill over indirect heat and cook for 2 hours without touching it. After 2 hours, check the internal temperature with a thermometer and make sure it’s at least 145 degrees Fahrenheit.
- Remove from heat and let rest for 10 minutes before slicing into thin slices against the grain of the meat.
- Serve immediately with your favorite sides or enjoy.
FAQs
Q: What’s the difference between Blade Chuck and Chuck Eye?
A: Blade chuck is a great cut of meat that’s a bit less expensive than chuck eye, but it does have a few drawbacks. The biggest one is that it tends to be a little bit tougher than chuck eye.
Q: Can I substitute Blade Chuck for another cut of meat?
A: Yes, you can. Blade chuck is great for slow-cooking and braising, so it’s a great cut to use when you’re making a pot roast or other similar dishes that cook over low heat for a long period of time.
Conclusion
The Blade Chuck steak is a great cut of meat for slow-cooked and smoked dishes that require a lot of time to cook. It’s also great for braising, stewing, and other dishes that require you to really be able to control the temperature. If you’re looking for a great cut of meat to try out on your smoker or grill, definitely give this one a try!