Try something new with this single beef cut, the blade steak. A thin but robust steak that is perfect for the pan that burns hot and fast and which serves in thin slices with all your favorite sides. Here is a cutting cut that every lover of the steak should try.
Things can become a little complicated when it comes to the myriad of types of steaks that sprout in boutique stores. And the Lama steak is the one that even the most experienced meat nerds will not know. Even if it is not tender, this steak is really beautiful. And we are showing you why, once again, Pan Searing is our favorite cooking method for ours steak recipes.
🥩 The cut: what is the lama steak?
Similar in the appearance of size and wheat to Merlot SteakThe lama steak, however, comes from the top of the Primordial rib. Not to be confused with a higher blade (steaks of the upper blade) or the blade below Sierra Steak it is cut from this thin cut, meat in Cuneo it is carved by a skilled butcher from the upper outdoor area, below the corner (Muscle of Latissimus Dorsi and Infraspinatus) of the tasty primordial ribeye cut. Blade steak, also called lifter OR corkIt has a great robust flavor. Furthermore, it should not be confused with the Ribeye hood (Spinal doors), which wraps the Ribeye fillet.
Although it has a similar grain similar aa flat iron steakThe lama steak is not a tender cut, but asks to be at the center of the dinner dish. To make the most of this delicious steak, it tends it with a big one marinade steaka fast burning and cut it thinly against wheat. This steak is at its best when the interior Steak temperature It served medium-rare, 135 degrees F.
Ingredients
Even if we recommend a marinade to help keep the steaks, they put enough flavor that they don’t need it.
- Lama steaks – You will not find this cut in your local market. Check the special butcher stores or our list of trusted places to buy meat online. We ordered ours Porter Road.
- Marinade steak
- Kosher salt and just ground black pepper
- Not salty butter
- Fresh garlic cloves
How to cook a coat blade steak in cast iron blade
- Start by removing the steaks from the package and place the steaks in a plastic bag that can be used or in an air sealing container immersed in marinade of steak for 2 hours. So when they are ready to cook, beat them carefully with paper towels to remove any excess marinade. Sprinkle the steaks on both sides with salt and let them rest on a wire rack for 20 minutes at room temperature.
- Preheated a large cast iron pan over medium-high heat until it smokes. Then, add the steaks to the dry pan. You should immediately hear a shirt. Cook for 3-4 minutes, until a crust is formed and then turns upside down.
- Add the butter to the pan. Break the cloves of garlic and add those. Using a spoon and a oven glove, carefully tilt the pan so that the pool of melted butter on one side and spoons the garlic butter over the tops of the steaks to lead them. Continue to cook the steaks until they reach 120-125 degrees F with a digital meat thermometer.
- Transfer the steaks to a clean cutting board and rest for 10 minutes before cutting them into thin slices against wheat. Remember, this can be a difficult steak, so slicing against wheat is essential for the most juicy and tender bites. Combine it to your favorite outlines and to make it even better, add a ramekin of Cowboy butter To immerse slices of meat in.
Tips for recipes of carnivorous experts as a girl
To instill even more flavor in this steak, place a homemade spoonful compound butter At the top while he rests. The butter will melt on the meat, covered in another layer of succulents Umami flavor.
For a big burning you have to start with a well Expert cast iron pan. We love our classic 12 “Lodge skillet for its duration or nail polish The crogiolo For its easy cleaning. Both these pans can cook from two to three of these steaks simultaneously, which makes the family easy. Watch all our favorite daily tools on ours Shop page.
What to serve with this shock -based dinner?
To make this hard cut more indulgent, we combined it with skipping green beans and one side of Devil crab. Is fine with Baked potatoes wrapped in foilOur favorite Spinach cream, Or really everything you want to serve together with your steak dinner. We also love it served with crunchy onions On top aa pepper sauce OR blue cheese sauce.
Wine match:
This steak has a great robust flavor and can manage a bold Full body red wine To accompany it. We love it with a Petit Syrah, Melbac or Tempraillo.
Leftovers and heating
Wrap any remaining steak in a sheet with any drips. It can be kept in the fridge for a maximum of 4 days. To warm it, cut it thin and cook it quickly to use it in Sandwich of steak, breakfast compresses or easy dinners for the week with roasted vegetables. Reminder, this is not the most tender cut to begin with, heating will not help it. Cut it thinly and against wheat for the best bites.
Cut cuts in the most unique butcher
The recipe of the Lama steak offers a delicious and cheap option for meat lovers. Whether you choose to marin it and grill or use our recipe for a burned blade steak, this meat cut is tasty if prepared correctly. The next time you are looking for a abundant and satisfactory meal, try the recipe of the blade steak: your taste buds will thank you!
Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐
Affinates the teeth in something new with the great courageous and juicy flavor of cast iron blade steak.
Prevent the screen from going to sleep
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Remove the steaks from the package and put them in a bag with zip closure that can be used with the marinade of the steak. Allow Mariate steaks for 2 hours in the fridge.
1 pound blade steaks, marinade steak
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When they are ready to cook, remove the steaks from the marinade and dry them carefully with paper towels. Any excess marinade can cause too much caramelization on the surface of the steaks, so be sure to remove the marinade as much as possible.
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Sprinkle the salt on both sides of the steaks and let them rest on a wire rack on a pan for 20 minutes at room temperature.
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Preheated a large cast iron pan over medium-high heat until you smoke.
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Add the steaks to the dry pan and cook for 3-4 minutes to form a crust.
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Turn the steaks and immediately add the butter to the pan.
3 tablespoons of unbeaten butter
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Break the garlic and add it to the pan too.
3 cloves of garlic
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While the butter melts, using a oven glove, carefully tilts the pan so that the pools of butter are on one side.
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Using a spoon, season the garlic butter on the steaks to take them while they finish cooking.
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Continue to cook the steaks until they reach 120-125 degrees F with a digital meat thermometerAbout 3-4 minutes more.
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Transfer the steaks to a clean cutting board.
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Rest for 10 minutes before cutting the wheat into thin slices to serve.
To instill even more flavor in this steak, put a spoonful of homemade composed butter at the top while it rests. The butter will melt on the meat, covered in another layer of lush flavor of Umami.
Service: 1G | Calories: 629Kcal | Carbohydrates: 2G | Protein: 46G | Fat: 49G | Saturated fat: 25G | Polynsaturo fat: 2G | Monolysatuine fat: 20G | Trans fat: 1G | Cholesterol: 183mg | Sodium: 121mg | Potassium: 631mg | Fiber: 0.1G | Sugar: 0.1G | Vitamin A: 559Iu | Vitamin C: 1mg | Soccer: 29mg | Iron: 4mg
Frequent questions about the recipe
Although the blade steak is also called the cap, it is not the same cut as the Ribeye hood or the upper blade as the spindle. The blade steak is cut from the upper part of the primordial Ribeye where the Ribeye hood envelops the Ribeye fillet. You may also find it labeled in Cuneo or lifter meat.
Each cut is a good cut, if cooked correctly. This cut is not the most tender but has an excellent robust flavor and is better not cooked in addition to Doneness steak of medium-rod, 135 degrees F.
