Tender Lemon Garlic Chuck Blade Steak (Ready in Minutes!)

It is 6pm. You are tired. Dinner needs to happen fast. This Lemon Garlic Steak is your new secret weapon.

This recipe delivers a bright, citrusy flavor. It turns a simple cut into a gourmet meal. It is perfect for those busy summer evenings.

Why You’ll Love This Recipe

Chuck blade steak is a hidden gem. It is very budget-friendly. This recipe turns it into a tender and bright masterpiece.

Your family will think you spent hours cooking. The lemon and garlic cut through the richness. It feels light enough for a warm night.

Simple Method

The method is very simple. You whisk a quick citrus marinade. Then, you sear the steaks in a hot pan. Even beginners can master this pan-seared steak easily.

Simple Ingredients

These ingredients are mostly pantry staples. Fresh lemon makes all the difference here.

• 2 chuck blade steaks (approx 8 oz each)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 tablespoon unsalted butter

Step-by-Step

1. Pat the steaks dry with paper towels. This helps you get a beautiful crust.
2. Whisk olive oil, garlic, lemon juice, zest, and spices in a bowl.
3. Place steaks in the marinade. Let them sit for thirty minutes.
4. Heat a heavy cast-iron skillet over medium-high heat.
5. Sear steaks for 4 to 5 minutes per side. Aim for 135°F for medium-rare.
6. Add butter during the last minute. Spoon it over the meat repeatedly.
7. Remove the steaks from the skillet. Place them on a warm plate.
8. Rest the meat for 5 minutes. Slice against the grain to serve.

Best Ways to Enjoy It

Serve these steaks with fluffy mashed potatoes. A side of roasted asparagus works beautifully too. It makes a perfect family meal for any night.

Set the table and enjoy the fresh aroma. This dish feels special without the high price. Your family will ask for seconds!

Storage & Reheating

Keep leftovers in the fridge for three days. Use an airtight container. Reheat them in a pan with a little butter. This keeps the meat tender and juicy for lunch.

Recipe Tips

• Dry the meat thoroughly before searing.
• Use a heavy pan for the best crust.
• Do not crowd the skillet while cooking.
• Let the meat rest before you slice it.
• Double the garlic for a bolder flavor.
• Add fresh summer herbs if you have them.
• Use a meat thermometer for perfect results.

Ways to Switch It Up

• Add red pepper flakes for a little heat.
• Use lime juice instead of lemon for a twist.
• Swap oregano for fresh rosemary or thyme.

Common Questions

What is blade steak?

It comes from the shoulder area. It is flavorful but can be tough. The marinade helps soften the fibers perfectly.

Can I make this ahead?

You can marinate the meat in the morning. Keep it in the fridge until dinner. This saves you time after work.

I hope this bright recipe makes your weeknight a little easier. Give it a try tonight and enjoy the fresh flavors. Happy cooking!

— Lidia

Lemon Garlic Chuck Blade Steak

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Servings 2 servings

Calories 455 kcal

Ingredients

  

• 2 chuck blade steaks (approx 8 oz each)
• 2 tablespoons olive oil
• 3 cloves garlic , minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 tablespoon unsalted butter

Instructions

 

• Pat the steaks dry with paper towels to ensure an optimal Maillard reaction.
• In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, and oregano to form an emulsion.
• Submerge the steaks in the marinade, ensuring even coverage, and allow to rest at room temperature for 30 minutes.
• Preheat a heavy-bottomed cast-iron skillet over medium-high heat until it reaches approximately 450°F (232°C).
• Place steaks in the dry skillet and sear for 4 to 5 minutes per side until an internal temperature of 135°F (57°C) is reached for medium-rare.
• Add the unsalted butter to the pan during the final 60 seconds of cooking, spooning the melted butter over the steaks repeatedly.
• Remove the steaks from the skillet and transfer to a resting rack or warm plate.
• Allow the meat to rest for 5 minutes before slicing against the grain to maintain structural integrity and juice retention.