This small, oblong cut from the chuck—also called a flatiron steak—is the second-tenderest in the entire steer after the tenderloin. A thin line of gristle runs down the center; increasingly, butchers remove it, making thin, rectangular steaks. This produces a flavorful cut that is a bit tough if this gristly fascia membrane isn't removed. Top blade steaks range from four to eight ounces each.

Molly Stevens, author of All About Braising (W. W. Norton, 2004).