Ive cooked this cut many many times and its close to being my favorite cut of beef.
it would be tops if it were available more often.
at one time I got true prime ' blade roasts' at a local chain as the cuts came boxed and sometimes truer prime was in the box.
you do have to remove the central tendon wither before you cook it or after.
I think its a big mistake to slice the blade roast into ' streaks ' as the cut if commonly marketed
I prefer removing the tendon before cooking;
get a thin very sharp knife and cut down in the center of the surface muscle as the roast lies on the cutting board
my roasts were expertly trimmed so there was no surface fat nor connective tissue
once you feel the central tendon w your knife , slowly rotate the knife and cut along that tendon to free 1 streak,
that't rotation is why a thin knife is very helpful i.e. a boning knife
its going to be 1/4 of the meat. do the same for the second surface steak
turn the meat over and repeat.
cut out any bits of tendon left on these 4 steaks then decide what to do.
they are excellent BBQ'd over a very hot charcoal grill
keep these streaks rare as they are surprisingly tender and have exellet Beef flavor
Im sure if that tendon didn't exist these cuts would be much more expensive
sometime I double up the steaks and tie them together , reversing them as you will note one end is thinner than the other.
you just rotate the steaks so you get an even bumdle
SV these at 130.1 for perhaps 6 or less hours ?
the dry and torch and you get a fantastic rare steak.
blade roasts are rare in my ares
and the cut steaks in the meat counter ( w the central tendon you will be familiar with ) rarely go on sale
I see no point in braising these as its easy after some trial and error to remove the tendon.
braising isn't going to make that tendon appetizing and you loose all the advantage of having very tender and well flavored beef
right from the Get-Go ?
would you consider braising Filet-Mignon ?
then don't braise blade roasts. do a little knife work first.
