Pan-seared top blade steak served with compound butter is incredibly delicious. I’ll show you exactly how to pan-sear it so it turns out tender, juicy, and perfectly cooked every time.
Ingredients You’ll Need
For the steak:
- Top blade steak: Go with a thicker steak if you want a good pan-seared crust without overcooking the center. If it’s about 1/2 inch (1.27 cm) thick or less, it’s hard to get a decent crust before the inside reaches your target doneness. At around 2 inches (5 cm) thick or more, the outside tends to burn before the center cooks through. For this recipe, I used a 1 1/2-inch (3.8 cm) thick top blade steak.
- Salt: Use salt equal to about 1% of the steak’s weight. For a 16 oz (454 g) steak, that’s about 0.16 oz (4.5 g). Since different salts vary in density, weighing the salt is the most accurate way to measure it. Once you know what that amount looks like with the salt you normally use, you can season by eye. I prefer kosher salt because the larger crystals spread more evenly, but any salt will work. I’ve included approximate teaspoon measurements in the recipe instructions below.
- Oil: Use an oil with a high smoke point for searing. I prefer refined avocado oil because it has a neutral flavor and a smoke point of about 500°F (260°C). Refined high-oleic safflower oil, refined high-oleic canola oil, refined canola oil, refined olive oil, and refined peanut oil all work well too. Don’t use regular butter for searing because it burns quickly at high heat.
For the garlic-herb compound butter:
The amounts below make enough compound butter for 2 thick-cut steaks.
- Butter: 4 tablespoons (1/2 stick; 56 g) of good-quality unsalted butter. Use real butter, not margarine.
- Salt and black pepper: Start with a generous pinch of each, about 1/8 teaspoon, then taste and adjust as needed.
- Garlic: 2 fresh garlic cloves, finely minced or pressed.
- Rosemary: 1/2 tablespoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary. If you use fresh rosemary, chop it very finely so you don’t end up with tough, woody pieces in the butter.
- Parsley: 1/2 tablespoon finely chopped fresh parsley or 1/2 teaspoon dried parsley.
Place the compound butter on the steak right after you remove it from the pan. The steak’s heat will melt the butter and spread the garlic and herbs over the meat.
Tools You’ll Need
- Wire rack and baking sheet: Must-have for dry-brining steak. The rack keeps air moving around the meat so the surface dries evenly, and the baking sheet underneath catches any drips.
- Heavy skillet: Cast iron is my favorite for steak because it holds heat so well and helps develop a deep, even crust. Carbon steel and heavy stainless steel are solid options too. Don’t use a nonstick pan for high-heat searing.
- Long-handled tongs: A sturdy pair gives you a good grip on the steak and keeps your hands farther away from the hot pan and splattering oil.
- Meat thermometer: I mostly use an instant-read thermometer for quick temperature checks. For more control, a leave-in thermometer lets you track the internal temperature as the steak cooks, making it easier to pull it at the right moment.
How to Pan-Sear a Top Blade Steak
Prepare the Steak
Pat the top blade steak dry with paper towels, then season it with salt equal to about 1% of its weight. For a 16 oz (454 g) steak, that’s about 0.16 oz (4.5 g) of salt, or roughly:
- 1 1/2 teaspoons Diamond Crystal kosher salt,
- 1 teaspoon Morton kosher salt,
- or 3/4 teaspoon table salt.
Dry-Brine the Steak
Place the salted top blade steak on a wire rack over a baking sheet and refrigerate it uncovered for 4 to 6 hours. I prefer that timing because it gives the steak a deeper, slightly saltier flavor and dries the exterior, helping it develop a much better crust. If you’re short on time, 1 hour is the minimum for dry brining.
If you have less than an hour, skip the dry brine and season the steak with the measured amount of salt right before searing. Another option is to cook it unsalted and add a small amount of finishing salt after slicing.
Make the Garlic-Herb Compound Butter
Cut the butter into small cubes and place them in a bowl. Let the butter soften at room temperature until it’s easy to mix but still holds its shape. If you want to speed it up, microwave the butter in 5-second bursts, checking after each one so it doesn’t melt.
Add the salt, black pepper, garlic, rosemary, and parsley. Use a fork to mash everything together until the herbs and garlic are evenly mixed into the butter. Taste and adjust the seasoning if needed. Cover the bowl and refrigerate the butter until you’re ready to use it.
Preheat the Pan
If the steak was dry-brined, take it out of the fridge 15 minutes before cooking. Take the compound butter out too.
Turn on the exhaust fan or open a window. Searing a steak gets smoky. Heat a heavy skillet over medium-high heat for 3-4 minutes. Add 2 tablespoons of refined avocado oil and heat for 1 more minute.
As the skillet heats, use paper towels to dry the steak thoroughly on all sides. Any moisture left on the surface will slow down browning. The drier the steak, the better the sear and crust. Continue with the next step.
Pan-Sear the Top Blade Steak
Place the top blade steak in the hot skillet and press it down gently with tongs so the whole surface touches the pan and browns evenly. Flip the steak every 30 seconds. After about 3 minutes, start checking the internal temperature by inserting a meat thermometer horizontally into the thickest part of the steak.
Once the steak reaches the pull temperature for your desired doneness (see the chart below), transfer it to a cutting board or plate. Top with 1-2 tablespoons of compound butter and let it rest for 5 minutes.
Pan-Seared Top Blade Steak Temperature Chart
| Desired doneness | Pull at internal temp | Final temp after resting |
| Rare | 105°F (41°C) | 125°F (52°C) |
| Medium-Rare | 115°F (46°C) | 135°F (57°C) |
| Medium | 125°F (52°C) | 145°F (63°C) |
| Medium-Well | 135°F (57°C) | 155°F (68°C) |
| Well-Done | 145°F (63°C) | 165°F (74°C) |
Slice and Serve
Once the steak has rested, cut out the tough strip of gristle that runs through the center. Then slice the steak however you like and serve it with your favorite sides.
What to Serve with Pan-Seared Top Blade Steak
For a classic steak dinner, serve it with a potato side and a vegetable. Crispy roasted potatoes with asparagus, broccolini, or green beans make a great combination, while a fresh salad is an easy way to round out the meal.
- French Fries
- Steakhouse Wedges
- Crispy Roasted Potatoes
- Mashed Potatoes
- Roasted Asparagus
- Garlic Green Beans
- Roasted Broccolini
- Arugula Salad
- Tomato & Red Onion Salad
- Classic Wedge Salad
Pan-Seared Top Blade Steak Recipe
- Prep Time: 20 minutes
- Dry-Brine Time: 1 to 6 hours
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 steak
Description
This pan-seared top blade steak gets a deeply browned crust from dry-brining and high-heat searing, then is finished with garlic-herb compound butter for a juicy, flavorful result.
Ingredients
For Steak:
- 1 Top blade steak, preferably 1 to 1 1/2 inches thick (about 11 to 18 oz / 300 to 500 g)
- salt, about 1% of the steak’s weight (see instructions for a 16 oz / 454 g example)
- 2 tablespoons (30 ml) refined avocado oil (see Notes for alternatives)
For the Garlic-Herb Compound Butter (makes enough for 2 steaks):
- 4 tablespoons unsalted butter, softened (1/2 stick / 56 g)
- A generous pinch of salt and black pepper (about 1/8 teaspoon each)
- 2 cloves fresh garlic, minced or pressed
- 1/2 tablespoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
- 1/2 tablespoon fresh parsley, finely chopped (or 1/2 teaspoon dried)
Tools:
- Wire rack and baking sheet (must-have for dry-brining steak)
- Heavy skillet (cast-iron, carbon steel, or heavy-bottomed stainless steel skillet, not nonstick)
- Long-handled tongs
- Meat thermometer (instant-read or leave-in probe thermometer)
Instructions
Prepare the Steak
- Pat the top blade steak dry with paper towels, then season it with salt equal to about 1% of its weight. For a 16 oz (454 g) steak, that’s about 0.16 oz (4.5 g) of salt, or roughly:
1 1/2 teaspoons Diamond Crystal kosher salt,
1 teaspoon Morton kosher salt,
or 3/4 teaspoon table salt.
Dry-Brine the Steak
- Place the salted top blade steak on a wire rack over a baking sheet and refrigerate it uncovered for 4 to 6 hours. If you’re short on time, 1 hour is the minimum for dry brining.
- If you have less than an hour, skip the dry brine and season the steak with the measured amount of salt right before searing. Another option is to cook it unsalted and add a small amount of finishing salt after slicing.
Make the Garlic-Herb Compound Butter
- Cut the butter into small cubes and place them in a bowl. Let the butter soften at room temperature until it’s easy to mix but still holds its shape. If you want to speed it up, microwave the butter in 5-second bursts, checking after each one so it doesn’t melt.
- Add the salt, black pepper, garlic, rosemary, and parsley. Use a fork to mash everything together until the herbs and garlic are evenly mixed into the butter. Taste and adjust the seasoning if needed. Cover the bowl and refrigerate the butter until you’re ready to use it.
Preheat the Pan
- If the steak was dry-brined, take it out of the fridge 15 minutes before cooking. Take the compound butter out too.
- Turn on the exhaust fan or open a window. Searing a steak gets smoky.
- Heat a heavy skillet over medium-high heat for 3-4 minutes. Add 2 tablespoons of refined avocado oil and heat for 1 more minute.
- As the skillet heats, use paper towels to dry the steak thoroughly on all sides. Any moisture left on the surface will slow down browning. The drier the steak, the better the sear and crust. Continue with the next step.
Pan-Sear the Top Blade Steak
- Place the top blade steak in the hot skillet and press it down gently with tongs so the whole surface touches the pan and browns evenly.
- Cook the steak, flipping every 30 seconds, until it reaches the pull temperature for your desired doneness:
105°F (41°C) for rare,
115°F (46°C) for medium-rare,
125°F (52°C) for medium,
135°F (57°C) for medium-well,
145°F (63°C) for well-done.
See the complete steak temperature chart below. - Check the temperature with a thermometer inserted horizontally into the thickest part of the steak, starting after about 3 minutes.
- Once the steak reaches your target pull temperature, transfer it to a cutting board or plate. Top with 1-2 tablespoons of compound butter and let it rest for 5 minutes.
Slice and Serve
- Once the steak has rested, cut out the tough strip of gristle that runs through the center. Then slice the steak however you like and serve it with your favorite sides.
Temperature Chart
Notes
Oil/Fat: Use refined avocado oil, refined high-oleic safflower oil, refined high-oleic canola oil, refined canola oil, refined olive oil, refined peanut oil, or ghee (clarified butter). Do not use regular butter for initial searing (it burns at high heat).
This recipe really helped me! I bought a package of Blade steaks, not knowing anything about this cut of beef. I followed the instructions in this recipe and was most pleased with the results.