Should: Top Blade Steak
The top blade steak is one of the most tender steaks available and is still incredibly affordable. It’s cut when butchers slice across the top blade muscle in the cow’s shoulder. This relatively new cut delivers rich flavor and a smooth texture. The price of top blade steak can be as low as $5 per pound, but in some areas, it costs closer to $11.
The only downside to the top blade steak is the seam of sinew that runs down its center. It’s this that keeps the price down and has prevented it from becoming popular in the past. However, the top blade can still provide excellent value and tastes great.
If you place it in a pan and braise it with good beef stock, you’ll retain the fantastic taste while the meat and connective tissue soften up. If you prefer to take less time cooking, you can also cut the sinew out and pan fry or grill the meat on high heat.
What Is Steak And What Part Of The Cow Do They Come From
Steak is not just any piece of meat. Steak is generally defined as a cut of meat that is sliced across the muscle fibers.
There are many different kinds of steak, each coming from different areas of the cow. Each type of steak has different characteristics. Ribeyes come from the rib area. T-bones, porterhouse, filet mignon, and strip steaks come from the loin.
Some steaks, like skirt steak and flank steak, are cut with the muscle fibers. They come from the short plate and the flank. They also tend to be tougher than other steaks.
But which cuts have the most connective tissue?
. This is the defining factor in a chewy steak vs a tender steak. So youll definitely want to know which ones to avoid!
Arguably, one of the hardest things about cooking steak at home is picking and purchasing steak at the supermarket. Its not surprising, either. There are a ton of choices!
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In Australia What Is Flank Steak
In Australia, what is flank steak? A: Flank steak is a thin cut of beef obtained from the animals flank beneath the lion. Its a strong cut of beef with long, thick muscle fibers that can be chewy and rough if cooked incorrectly. It is, without a doubt, one of the best pieces of meat when grilled to perfection.
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How Can I Cook This Usda Choice Angus Beef Flank Steak
Slicing against the grain will help you to create a more tender and yummy meal with your flank steak. You can also make small, shallow cuts and rub the meat with salt, pepper and other herbs and spices to optimize the flavors and juices. Using dry heat will give you the best results with this particular cut of meat.
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There Is A Better Choice For Fajitas
You can soak flap meat in a marinade and make great fajitas but as long as you are shopping at Costco you might want to look at another option.
Costco usually has a for sale that is less expensive than the Flap and is absolutely delicious. This is my go-to cut for fajitas now since they are already seasoned and I can throw it on the grill as soon as I get home.
Because this skirt steak has been both marinated and tenderized you need to cook it to at least 160F but there is so much marinade injected into this thing that it still stays tender and juicy.
Of course, if you want complete control over your fajita marinade then go ahead and buy the Flap steak.
Another cut of meat at Costco that is great for fajitas and much less expensive than Flap, is flank steak. You can check out Flap Steak vs Flank Steak to learn the differences between these two cuts of beef.
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Is Broiling An Option
Yes! In fact, some people prefer broiling flank steak over other methods. Broiling helps cook the steaks much like grilling would, which helps create crispiness around the edges without overcooking it. The trick is to only cook for about 5 minutes on each side to medium rare. Any further and youll risk overdoing it, turning your beloved flanks into hockey pucks. Allow resting for about 5 to 10 minutes before serving.
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Where Is The Best Place To Buy Flank Steak
When it comes to buying flank steak, there are a few things you need to take into account. The first is the quality of the meat. You want to make sure you buy flank steak that is high quality and has a good amount of marbling. The second is the price. Flank steak can be a bit pricey, so you want to make sure you find a good deal. Lastly, you want to make sure the steak is fresh. This means it hasn’t been sitting in the fridge for too long or frozen. With all of this in mind, the best place to buy flank steak is at a local butcher shop or online from a reputable source.
When it comes to quality, you can’t go wrong with buying flank steak from a local butcher shop. The butchers there have a great deal of knowledge about meat and can help you select a high quality piece of flank steak. They will also be able to tell you how fresh the meat is. The downside to buying from a local butcher shop is that it can be a bit more expensive than buying from the grocery store. However, you are guaranteed to get a good quality piece of meat.
If you are looking for a good deal on flank steak, your best bet is to buy it online. There are a number of reputable online sources that sell high quality meat at a fraction of the cost of buying it from a local butcher shop. The downside to buying online is that you can’t inspect the meat before you purchase it. However, you can read reviews from other customers to get an idea of the quality of the meat.
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Oven Cooked Flank Steak
If youre wondering whats the best way to cook flank steak in the oven, youll be happy to know that theres one tried and true method that literally takes only a few minutes of your time to churn out great-tasting meat. Before you place the steaks in the oven, coat them with a mixture of olive oil and your desired spices to keep them from drying out in the oven. Then, its as simple as placing the steaks on a pan, cooking them on high heat on one side for about five minutes, and then on the other side for three to four minutes or until medium rare. Allow resting for about 10 minutes before serving.
PRO TIP: If you forgot to thaw your steak in advance, check out our guide for ways to properly cook frozen steak.
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What Is The Best Way To Cook Skirt Steak
- Dry the surface for better crust: I always dry the surface of my steak before seasoning or searing. Any excess moisture will create steam and reduce the likelihood of creating a nice crust on the steak.
- Do not overcook: A quick hot sear will create a flavorful browned crust, and undercooking by just a minute will reduce the fear of going too far. The best texture comes with just a few minutes of contact on the heated surface, to medium-rare doneness. Skirt steak is thin and lean, so going past medium-rare or medium doneness will yield an extremely dry and chewy steak.
- Cook it hot! Cook it fast with high heat, instead of low heat for slow cooking. There is not much connective tissue in skirt steak. Fattier cuts of meat with lots of connective tissue fare better when cooked over low heat for long periods of time, because the low-and-slow method helps to break down connective tissue. Thats not an issue with skirt steak.
Hot and fast is the best way to cook skirt steak to end up with a tender piece of meat. The brief flash time, just a few minutes on each side, ensures a juicy finish.
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Know Your Cuts Of Beef
But first, lets clear up something. Apparently, my store is unaware that there is no cut of beef called London Broil. That refers to a preparation method. London Broil is a beef dish made by broiling marinated beef, then cutting it across the grain into thin strips. What I am buying is flank steak. It comes with no seasonings or marinade. Just plain, super-tough beef. And thats a problem I know how to fix.
Shouldn’t: Chuck Eye Steak
Cut from the same area as the chuck center steak, this is sometimes referred to as the poor man’s ribeye. The chuck eye steak features plenty of fat and has a marbled texture throughout the meat. Disappointingly it’s temperamental to cook and, if heated too fast, it quickly becomes unpleasantly chewy.
If you’re hoping that a chuck eye steak will deliver the beautiful buttery soft, melt in the mouth texture of a good ribeye, you’ll be disappointed. It has a similar flavor, but the meat is too coarse to be anywhere near as good. If you like to slow cook or braise your steaks, this may be a good option for you, but it’s not going to work for those who want rarer steaks cooked quickly on a hot grill.
You can pick up a chuck eye steak for about $11 a pound at Walmart. If tenderized, cooked well, and sliced thinly, a chuck eye steak can be tasty. However, there are several cheap steaks that are much tastier and simpler to prepare.
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Barbequed Pluma Iberico With Hazelnut Gremolta
- Begin by marinating your pork in a mixture of olive oil, garlic, and thyme for about 30 minutes.
- While thats in processs, start up your barbeque.
- While the barbeque is warming and the pork marinating, you can start making the gremolata.
- Chop parsley, garlic, and hazelnuts and add them to a bowl. Add lemon juice, olive oil, salt, pepper, and lemon zest to the bowl and mix well.
- Cook the pluma for up to 3 minutes on each side.
- Let the steak rest for 5 minutes.
- Serve with a spoonful of the gremolata sauce, and your choice of sides.
Optional Tips For This Pork Steaks Recipe
- Ive used boneless pork loin in the recipe, but if you can get your butcher to prepare nice thick bone-in cuts for you, that works even better.
- You can use the same process to prepare pork steaks from different cuts. Pork neck or collar works great, pork shoulder or pork butt are great options too.
- The trick with mustard that I have shown you in this pork steak recipe works well with cheaper cuts of beef too. Check my rump steak recipe, for example.
- You can experiment with the sides as well. Baked potatoes, sautéed mushrooms, boiled potatoes. toasted bread oh and a simple coleslaw salad would be a great addition too.
- This pork steak would go really well with my creamy mushroom sauce, just like any steak for that matter
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Flank Steak Vs Skirt Steak
Flank steak is often mistaken for skirt steak.Although both are tough beefy strips that are ideally cooked on the grill, for beef connoisseurs, the significant difference between the two can be easily determined. So what exactly differentiates flank steak from skirt steak?Flank steak is cut from the cows abdomen, which has many functioning muscles.Its meat is relatively lean, with many tough fibers running through it.It is cut thicker than the skirt steak.Meanwhile, skirt steak is a thin and lengthy cut of beef derived from the cows diaphragm muscles.It is very lean and has a lot of strong fibers on it.In terms of flavor and texture, flank steak has a solid beefy flavor but a rough texture.To maximize tenderness, have it thinly sliced and cut against the grain.Skirt steak, on the other hand, has a stronger beefy flavor than flank steak.Because it has tougher muscles than flank steak, it must be cooked from rare to medium rare to achieve the most tender texture.
How Do I Tenderize Flank Steak
Flank steak is a delicious and versatile cut of beef that can be cooked in a variety of ways. In order to cook flank steak to perfection, it is important to tenderize the meat before cooking. There are a few different methods that can be used to tenderize flank steak, and the best method for tenderizing will depends on the time you have available.
One of the quickest and easiest methods for tenderizing flank steak is to pound it with a meat mallet. Simply place the steak on a cutting board and use a meat mallet to pound the steak until it is about Â¼-inch thick. This method is ideal if you are short on time, as it only takes a few minutes to achieve the desired results.
Another method that can be used to tenderize flank steak is to marinate it. There are a variety of different marinades that can be used, but a simple mixture of olive oil, vinegar, and garlic is often all that is needed to tenderize the meat and add flavor. Place the steak in a resealable bag and add the marinade. Marinate the steak for at least 4 hours, or overnight for best results.
If you have the time, the best method for tenderizing flank steak is to dry age it. Dry aging is a process that allows the beef to break down the connective tissues, resulting in a more tender steak. To dry age flank steak, wrap it in cheesecloth and place it on a wire rack in the refrigerator. Allow the steak to age for at least 10 days, or up to 3 weeks for the best results.
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Flank Steak Or Skirt Steak
If you cant get your hands on some tasty flank steak, you can always go with some skirt steak to fill the void. Skirt steak is cut from nearby diaphragm muscles and has a very similar texture.
Skirt steaks have a larger fat content compared to flank, therefore the taste will be slightly richer. Similar to flank, it should be cooked on high heat and served medium rare.
Flank steak stands up well against tangy sauces and dressings, so it works great in salad, for example.– Ali Rosen, Todays Writer
Recipes wise, its great for fajitas, tacos, stir fries, and any other similar recipes you can conjure up this grilling season.
After youve grilled up a storm, slice your skirt against the grain to ensure it stays nice and tender.
For more information, feel free to check out our skirt steak vs flank steak blog post.
How To Tenderize Flank Steak
Flank steak is a lean cut, so it doesnt have the fat content that other steaks have. Fat breaks down during the cooking process to naturally tenderize the steak. When your beef lacks fat, youll need to do a bit of manual tenderizing.
For flank steak, two methods work really well. The quickest method is to use a meat tenderizer. To do this, place the steak in a plastic food storage back. Seal it tightly, removing all air from the bag first. Place the bag on a cutting board so that the steak lies flat. Use the meat tenderizer to pound the steak, ensuring that you work the tool evenly across the meat.
Your second option is to make a marinade. This takes longer, as you should allow the meat to marinate for at least a few hours, and preferably overnight. To make a marinade, youll need salt, oil, an acid , brown sugar, and your favorite mix of steak spices. Black pepper, garlic, and thyme are popular choices.
Mix the ingredients well, place them in a food storage bag with the steak, and allow it to marinate for several hours before cooking.
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