Blade Steak Recipe with Curry Rosemary Rub

Step 1

Heat a large cast iron skillet to medium high. Coat the bottom well in olive oil (about 2 tablespoons for a large pan).

Step 2

While the pan is heating, remove the blade steak from the package and allow the extra juice to drip off of it. Lay the steak on a flat surface (cutting board, cooking sheet, etc) and sprinkle it with about half of your seasonings.

Step 3

Rub the seasonings in well with your hands.

Step 4

Flip the steak over and sprinkle the other side with the remaining seasonings, then rub the seasonings in.

Step 5

Drop the steak gently onto the pan (be careful as hot oil may splatter).

Step 6

Allow it to cook on that side for 3 or 4 minutes, or until nicely browned (but not too brown!). If you aren’t sure if it’s ready to flip, lift up an edge of the steak with your spatula and check for doneness.

Step 7

When the steak is ready to flip, get your spatula centered under it and flip it over with one quick movement. Again, be careful because oil may splatter.

Step 8

Insert a thermometer into the very center of the steak. When the thermometer reaches 115 degrees F, the steak is rare. At 120-125 degrees F, the steak will be medium rare. To cook to well done, go to 130 degrees F. Be sure to have your thermometer in the very center of the steak otherwise your reading won’t be right.

Step 9

When done, remove the steak from the pan and place it on a plate. Cover and allow it to rest for 5-10 minutes before eating. To cut the steak, cut against the grain and at a 60 degree angle.