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!

Ingredients

• 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

Directions

1. Pat steaks dry and sprinkle both sides with salt and pepper.
2. 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.
3. Transfer steaks with tongs to a plate and keep warm, loosely covered.
4. Add remaining 2 tbsp. butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes.
5. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks.
6. Simmer until reduced by half, about 3 minutes.
7. Remove from heat and stir in herbs and salt and pepper to taste.
8. Serve steaks with sauce poured over.

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