MEAT MaSteRY GUIDE
MEAT
MaSteRY
GUIDE
Expert advice on selecting, preparing, and cooking meat with precision and skill. Elevate your culinary expertise with every cut.
Flavorful, thin cut from the diaphragm muscle. It’s known for its intense beefy taste and is ideal for grilling or searing.
Flavorful cut from the bottom sirloin. It’s ideal for grilling and offers a rich, beefy taste.
Skirt Steak
The Basics.
Skirt steak comes from two muscles in the plate area of the cow. The inside skirt steak is from the transversus abdominis muscle, while the outside skirt steak comes from the diaphragm muscle.
The Basics.
Skirt steak comes from two muscles in the plate area of the cow. The inside skirt steak is from the transversus abdominis muscle, while the outside skirt steak comes from the diaphragm muscle.
Why this cut?
Skirt steak is one of our favorite steaks, especially for quick and hot grilling. We're big fan of its robust, beefy flavor and its versatility, but let’s break things down step by step below.
Inside & outside
Here are the differences between the inside and outside skirt steak. The inside skirt is thinner, with a looser grain and is ideal for quick cooking. The outside skirt is thicker, with a coarser grain and a richer, beefier flavor.
Inside & outside
Here are the differences between the inside and outside skirt steak. The inside skirt is thinner, with a looser grain and is ideal for quick cooking. The outside skirt is thicker, with a coarser grain and a richer, beefier flavor.
Cutting your Steak
The yellow line indicates the grain direction, while the red line shows the cutting direction with the knife. Slice the skirt steak against these fibers, or “against the grain,” and to do so thinly.
Tender or tough?
Skirt steak is pretty tender when it is cooked just right and sliced the right way. Try marinating it. This makes it tender and gives it an extra kick of flavor. Heads up! If you overcook, undercook, or don’t slice it against the grain, you’ll end up with skirt steak that is super chewy and tough.
Tender or tough?
Skirt steak is pretty tender when it is cooked just right and sliced the right way. Try marinating it. This makes it tender and gives it an extra kick of flavor. Heads up! If you overcook, undercook, or don’t slice it against the grain, you’ll end up with skirt steak that is super chewy and tough.
What is it used for?
In the US, people love to grill skirt steak, slice it thin, and have it with some tasty sides. Not just that, it’s often the star in many classic American recipes, like the delicious philly cheesesteak.
Let's cook!
When you’re cooking skirt steak, there are a couple of essential things to keep in mind. First, it’s crucial to cook the steak quickly over high heat. This method will give you that delightful char on the outside without overcooking the inside.
Let's cook!
When you’re cooking skirt steak, there are a couple of essential things to keep in mind. First, it’s crucial to cook the steak quickly over high heat. This method will give you that delightful char on the outside without overcooking the inside.
Secondly, aim to cook the steak to at least 130°F. Ideally, hitting around 135°F will put you in the sweet spot between medium-rare and medium. Skirt steak is pretty fatty, and that fat melts, making the steak juicy and flavorful at around 130-140°F. If you only get it to 120°F, the steak will feel a bit mushy, which isn’t what we’re going for.
Flap Meat
The Basics.
Flap meat comes from the bottom sirloin butt, specifically from the obliquus internus abdominis muscle. It has a loose, fibrous texture and is well-marbled, making it flavorful and suitable for high-heat cooking.
The Basics.
Flap meat comes from the bottom sirloin butt, specifically from the obliquus internus abdominis muscle. It has a loose, fibrous texture and is well-marbled, making it flavorful and suitable for high-heat cooking.
Why this cut?
Flap steak is one of those beef cuts that offers both versatility and affordability. Flap steak’s coarse texture is perfect for absorbing marinades, which boosts its flavor and tenderness.
The taste
A well-cooked flap meat steak is juicy and tender, boasting a robust beefy taste. Also, its unique, coarse texture makes it ideal for marinating, letting you experiment with different flavors.
The taste
A well-cooked flap meat steak is juicy and tender, boasting a robust beefy taste. Also, its unique, coarse texture makes it ideal for marinating, letting you experiment with different flavors.
Cutting Flap Meat
Flap steak is known for its coarse and pronounced grain that runs the length of the meat. Cut flap steak against the grain: The yellow line indicates the grain direction, while the red line shows the cutting direction with the knife
Tender or tough?
It's tender when cooked and sliced the right way. Medium-rare to medium doneness is the sweet spot; a rare cook gives it a mushy texture, while anything past medium tends to make it tough and chewy.
Tender or tough?
It's tender when cooked and sliced the right way. Medium-rare to medium doneness is the sweet spot; a rare cook gives it a mushy texture, while anything past medium tends to make it tough and chewy.
What is it used for?
In the US, people love to grill flap meat, slice it thin, and enjoy it with flavorful sides. It’s also featured in various classic American dishes, like the mouthwatering steak fajitas and carne asada tacos.
Let's cook!
Since flap steak is a thin cut of beef, grilling it quickly without overcooking is an excellent method. First, brush the grill grates with oil, season your steak, grill the flap steak for 3 to 4 minutes on each side, and then let the meat rest for a few minutes before serving.
Let's cook!
Since flap steak is a thin cut of beef, grilling it quickly without overcooking is an excellent method. First, brush the grill grates with oil, season your steak, grill the flap steak for 3 to 4 minutes on each side, and then let the meat rest for a few minutes before serving.
Pan-searing and finishing cooking flap steak in the oven is a great option to create a juicy and flavorful cut. First, heat an oiled oven-safe skillet, brush the steaks with oil, and season it. Sear the steak for 2 to 3 minutes on each side, and then roast the steak in a preheated oven at 375 °F for 4 to 6 minutes, depending on the thickness of the meat.
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