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Cooking & Baking

Kali

(55,007 posts)

1. I agree with your assesment

Reply to Aerows (Original post)

Fri Jul 1, 2016, 05:12 PM

Jul 2016

Last edited Fri Jul 1, 2016, 07:09 PM - Edit history (1)

good flavor but tough. I use blade cuts for pot roast or stew meat. once in a while you get them tender enough to do as steak (pan fry, broil, grill) but not regularly and not much of a way to tell before trying.

ribeye is what I call a steak and it is for special occasions, t-bone and porterhouse in same class though I prefer ribeye. NY strip (the "textured," non-filet side of the t-bone) could be what you are looking for but need to watch for sales.

I know nothing about that water bath method, but that might work for the blade/chuck steak - I think Major Nikon is the expert for that.

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Blade steak [View all] Aerows Jul 2016 OP

I agree with your assesment Kali Jul 2016 #1

I've read about that method Aerows Jul 2016 #2

well I assume you can use it for other stuff Kali Jul 2016 #3

Sous vide is the best method for what you want to do Major Nikon Jul 2016 #4

I know that my butcher can do that Aerows Jul 2016 #6

That wouldn't be a problem with the Jaccard method Major Nikon Jul 2016 #8

With skirt or flank, 2theleft Jul 2016 #5

Cook it sous vide at 125f for 8-10 hours. flamin lib Jul 2016 #7