What is Sirloin Flap Steak

This summer, why not try a new type of steak? The Sirloin Flap Steak has an incredible flavor that's very much beef forward.

It features beautiful marbling to give it buttery notes and has the appearance of an expensive Waygu steak, but at only a fraction of the price.

What Is Sirloin Flap Steak

Sirloin flap steak is a beef steak that comes from the primal sirloin cut. This particular cut of meat is located on the lower back of the steer, and it’s known for being tender and juicy. Sirloin Flap Steak is an excellent option if you’re looking for a more affordable alternative to ribeye or filet mignon.

Try using this primal cut for beef jerky and be amazed. Not a traditional cut for beef jerky, and creates a very tender jerky.

Primal Sirloin Flap Steak

Sirloin flap steak is a cut of beef that comes from the primal sirloin cut. It's a thin, long piece of meat, usually about 1-½ inches thick and 8 to 12 inches wide.

The sirloin flap steak is a relatively tender cut of beef with a flavor profile somewhere between Top Sirloin and Flank Steak.

• Sirloin Flap steak comes from an individual muscle on the steer called the obliquus internus abdominis muscle.
• Sirloin Flap steaks are a large and long striated muscle.

Sirloin Flap Steak has another name; the French and butchers alike call it Bavette steak.

How To Cook Sirloin Flap Steak

You want to make sure your steaks are at room temperature before you cook them. Removing the cold chill on the meat is essential to perfectly cooked steaks and max tenderness.

Cooking cold steaks means overcooked steak on the outside and undercooked on the inside.

Cook Times

The best way to know how long your steak should be cooked is by checking the internal temperature with an accurate thermometer. We recommend removing the Sirloin Flap steak once you reach between 120°F -130°F internal temperature.

Otherwise, there could be overcooking, which results in dryness and chewiness.

It is essential to note, the starting internal temperature of your steaks will mean everything in the way of cooked doneness.

Melt butter with peanut oil in a pan over medium-high heat. Place each steak into the pan. Yes, quality olive oil is ok. Get a good sear on both sides of the steak, until nicely golden browned, while using a spoon to baste the meat with the butter and oil.

Then remove from the heat, leaving uncovered; bake in a pre-heated oven of 300 Fahrenheit (149 Celsius) until your selected doneness is reached. Check the steak's internal temperature with a probe.

Sous Vide Method:

1. Set the sous vide machine to 130 degrees.
2. Season steaks with salt and pepper with garlic salt.
3. Add butter to the bag.
4. Seal steak in air-tight temperature-safe bags.
5. Place the steak in the water bath and secure them with a plate on top to keep them underwater.
6. Set timer for 90 minutes to 3 hours.

Sous vide offers a larger window for perfect doneness. Great for party situations.