Flap steak, or flap meat, is a fantastic cut that is both easy to cook and incredibly tender.
It’s a pretty substantial cut, and a whole flap weighs about 3 ¼ lb
Flap is the inner abdominal muscle of the cow and is quite similar to flank steak.
However, it’s more open in the grain, more marbled, and a bit more tender.
When you slice the flap, it’s important to cut across the grain, which means you should cut along the long side of the piece.
Since it’s often quite big, you can halve it after cooking to get manageable pieces.
Flap can be cooked either Hot & Fast or as a reverse sear.
We prefer to do it as a reverse sear, so it’s cooked a bit more slowly and then gets its crust seared on, but if time is short, Hot & Fast works fine.
It can also be nice to flavor it lightly with a little smoking wood.
Here we prefer oak.
Recipe: Flap Steak Reverse Sear
