Cycle 16 – Item 111

Post 5,590

26 (Sat) April 2025

USDA Prime Blade vs Ribeye Steaks

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with IZ

At Costco yesterday, I picked up packages of blade steaks and ribeye steaks, both USDA Prime.

I prefer blade for braise/stew applications, where the fascia melts down and adds a luxurious umami texture to the sauce/broth (see for example 15.009 Beef Bourguignon).  In contrast, blade doesn’t work as well as a roast, because the low internal temperature prevents the fascia from breaking down and thus remains rubbery (see for example 15.072 Roast Blade, Reverse-Seared (Properly)).  A recent positive experience with blade in steak form (see 16.092 Blade Steak (mostly for the dogs)) made me curious to try it at home.

Both steaks were reverse-seared and cooked to medium.

Both turned out fine.  For the blade, the fascia wasn’t fully broken down, though W seemed to like the bit of chew (she also likes gnawing on the tendons at the ends of chicken legs).  The ribeye had a slight edge in beef flavor.

(See all GLOBAL FOOD GLOSSARY)