Flap steak, also known as bavette, is a lesser-known but flavorful cut from the bottom sirloin, often preferred by butchers for its taste and affordability. Unlike more desirable cuts like filet mignon, flap steak requires specific cooking techniques to maximize its flavor and tenderness. Chef Michael Taus emphasizes that flap steak performs best with high-heat methods like grilling and broiling, rather than slow cooking, which can result in toughness due to its lean texture. It’s key to cook it quickly to preserve moisture and enjoy its rich taste.
"Flap steak doesn't fare well with slow cooking methods or low heat because its texture and flavor are best highlighted with quick, high-heat cooking."
"Stick to grilling, pan-searing, or broiling to preserve its natural tenderness and rich flavor."
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