Resting atop the beloved Ribeye lies one of our favorite butcher's cuts. The Blade Steak (aka Cap, Lifter, or Wedge Steak), showcases what can be achieved through the power of hand-cutting and dry-aging. A word of warning for steak-cooking novices: in exchange for intense flavor, this cut does sacrifice some tenderness so keep it rare, or sous vide prior to searing/grilling.
This extremely rare cut sits just above the curved top edge of the Ribeye you already know and love, and is the pinnacle of dry aged goodness. This is a true butchers cut, typically taken home by butchers who know they've struck beefy gold. Note: This is a different cut than the spinalis, which we leave on our Ribeyes.
Blade Steak can be tough, so we advise keeping it rare or giving it the sous vide treatment before grilling or searing. Marinating is also a great way to bring some extra tenderness to this cut.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process