Happy Bastille day!

Blade cut! Butcher's favorite steak.
Sprinkled with fresh rosemary.

The reddish bit in the middle is tough nasty cartilage.
Because of that, NOT a favorite with the ladies, in my experience anyway.
Because of that, it's not something you'll find in a restaurant.

Otherwise, a real nice tasty steak.

Unless you are an outdoor grilling "pro,"
a stove-top cast-iron grill gives better results than outdoor grilling
(except you are in the house instead of outside).
Just don't be bashful about getting it nice and HOT!
Flip 3 times! Rotate 45 - 90 degrees before 2nd flip to get
the pretty criss-cross sear marks.

Now let's watch the price of blade steaks jump,
just like chicken wings go for $2.59 a pound now,
compared to $0.19 from 10 years ago,
when they were considered junk.

11/2004 Update: Yes, indeed, the cooking shows have "discovered" blade steak.
It even has been renamed accordingly at the supermarket.
And increased in price by 50 % ($1.99 -> $2.99 / lb.)