I’ve never made Chuck/Blade steaks before, but picked some up at the grocery store yesterday as I like to switch things up from time to time, and venture out of my comfort zone. I found an old recipe from Gourmet which looked appealing, so gave it a try. To be honest, this isn’t my favorite steak dish of all time, but I thought it was really good!
- 4 (1/2-inch-thick) top chuck blade steaks (18 oz)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 large shallot, finely chopped
- 1/2 cup dry white wine
- 3 tbsp. fresh chives, finely chopped
- 2 tbsp. fresh parsley, finely chopped
- Pat steaks dry and sprinkle both sides with salt and pepper.
- Heat 1 tbsp. butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks 3-4 minutes per side for medium.
- Transfer steaks with tongs to a plate and keep warm, loosely covered.
- Add remaining 2 tbsp. butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes.
- Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks.
- Simmer until reduced by half, about 3 minutes.
- Remove from heat and stir in herbs and salt and pepper to taste.
- Serve steaks with sauce poured over.