Also known as the Blade Steak or the Oyster Steak, this cut comes from the tender meat found above the ribs. Similar to the flat iron, this well marbled and relatively tender steak is perfect for a quick grill or week night pan seared steak for two. For an extra umami steak I recommend dusting this cut with the Palmaz Porcini Powder. The combination of porcini powder and great Wagyu make any great bottle of Cabernet shine.
Suggested Recipe Links: