Steak prices in New Zealand aren’t exactly friendly right now. So the real question is: can you take a cheap cut and still make it taste amazing?
We tested this with one of the most underrated cuts out there: blade steak (also known as chuck steak). It comes from the shoulder, is packed with flavour, but also full of connective tissue, which is why it’s usually labelled as “best slow-cooked.” So naturally…we did the opposite and tried to grill it hot and fast.
The approach was simple but intentional: slice the steak thin and across the grain to shorten the muscle fibres, season it generously with salt to bring out the natural flavour, and cook it extremely hot and fast around 300–350°C for just 15–20 seconds per side, aiming for a quick sear without overcooking. From there, we let it rest so the juices could settle.
Once cooked, the steak was handed over for honest feedback…watch the full video to see the verdict!
