Blade steak (also called short rib), is a steak cut from a muscle in the beef chuck primal cut, specifically the top blade (or infraspinatus) muscle. Although having great flavor this is not a steak you want to bring home and just throw directly on the grill, the outcome will be a tough and chewy.
Marinating with a tenderizing marinade is an option if you want to grill this steak outdoors, pan-sear or broil indoors, however braising or simmering is the best method to cook a blade, in liquid using low heat in a covered pan.
The blade because of its fatty and unappealing appearance, sitting among other cuts in the meat counter is often overlooked, but this flavorful, economical cut can be very tasty and tender with the correct cooking method.