Flap Steak and How To Cook It
Special cut of beef with excellent marbling and exceptional flavor.
Suggested Equipment
Ingredients
Steak Ingredients
- 2 pound Sirloin Flap Steak
- 1 Tablespoon Sea Salt
- 1 teaspoon Fresh Cracked Black Pepper
- 1 teaspoon Garlic Salt
Cooking Oil / Fat
- 3 Tablespoons Butter
- 2 Tablespoons Peanut Oil Substitute: Olive Oil
Instructions
How To Cook Sirloin Flap Steak
- Start by taking the steaks out of the refrigerator and placing them on the counter 30 minutes before you're ready to begin cooking. Removing the cold chill on the meat is the goal. This step is essential to perfectly cooked steaks and max tenderness.
- Heat up a pan, preferably stainless steel or cast iron, and melt the butter in it, plus the peanut oil. Then place each steak into the pan and get a nice sear. Pat the steaks dry before cooking to get a nice sear, then season with salt, pepper, garlic salt. Cook according to the time chart below:
Cooking Times
- Timing will vary depending on the thickness of your steak. Suggested times below are based on 1-inch steaksMedium Rare - 3 ½ minutes asideMedium - 5 ½ - 6 minutes asideWell Done - 7 -8 minutes aside
- Then remove from heat, leaving them uncovered; to finish bake in a pre-heated oven of 200 Fahrenheit (93.3 Celsius) until your selected doneness is reached. Check the steak's internal temperature with a probe.
Notes
Sirloin flap is a cut of meat from the beef loin. It is a thin, tender steak that is often used in stir-fries or fajitas. The sirloin flap is a relatively affordable cut of meat, and it is a good source of protein and iron.
- This cut is best cooked over high heat, perfect for grilling or pan-frying.
- Before cooking, sirloin flap steak can also be marinated or seasoned with your favorite spices.
- Has a texture that’s somewhere between a ribeye and skirt steak.