Flap Steak, Bavette d'Aloyau, Bistro Steak

[DuaneMac]

Chuck, that steak looks great! That’s definitely gonna be the next cut I try at WFF. Going tomorrow!!

 

[MichaelM]

Just ask for the cryovac pack and you’ll get 3-5 whole flaps in a pack, and save money over their already retail packs! There’s not much trimming to to on them sans a little silver skin. I tend to leave most of the fat on them. You can butterfly the flaps or leave them thick. All depends how you want to cook them. Personally, one of the juiciest steaks around that do very well with a char sear and quick indirect to temp up.

Carne asada anyone?,.,.,.

Cryovac... I guess that's what I get.. it's about $90 and has about six or seven fairly large cuts.

 

[Brett-EDH]

Cryovac... I guess that's what I get.. it's about $90 and has about six or seven fairly large cuts.

Usually around 12-14# total.

 

[MichaelM]

Usually around 12-14# total.

You could be right. What I know is that package lasted a long time. Trimmed them and vac sealed.

 

[Brett-EDH]

You could be right. What I know is that package lasted a long time. Trimmed them and vac sealed.

They make for amazing sammies, on a crusty bread with Brie and balsamic glaze.

 

[ChuckO]

I'm glad there's at least one Chuck who can cook Flap Meat good. It sure ain't me. Nice cook Chuck