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Sep 20, 2006 06:15 PM

Review of the Flap meat steak I bought at Costco

I just wanted to pass on my impressions of using the cheap steak pieces known as flap meat. I've seen it for a while at Costco but could never make myself buy a 3lb container of it, since once things go in my freezer, they never come out. After reading the Cooks Illustrated choice of flap meat for one of their favorite cheap steak, I decided that I was going to pick it up next time I was in Costco. So finally I got it and here are my impressions...

Very very good steak. The meat is very marbled and tender. It tastes almost like the outside edge of a rib-eye steak.

Each individual "steak" was about 8 inches long and up to 1 1/2 inches thick. All I did was pull them out of the fridge, season with salt and let it come up to room temperature for almost an hour. Then seared them in a ripping hot cast iron skillet for a few minutes per side until medium rare. The cooking required slightly more watching then a usual steak since the pieces are irregularly shaped and occasionally tapers. One of the steaks was a little thinner and I accidentally cooked it to about medium, but it was still tender and delicious, but medium rare seems to be the way to go
(even though I like rare steaks usually).

I highly recommend any steak fan to try it. It was only about $4-5 per pound at Costco for about three pounds. Cheaper than flank, skirt, hanger, etc., at least in New York.

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  1. I've had nothing but great success with any meat or fish I buy there. Always top notch.


    1. I found a small seasoned package in with the ready to cook section with the soups and pizzas and such. It was ten dollars for two steaks. I've always wanted to try flap meat and the small package size was so tempting.
      I added some olive oil and a little bit of kosher salt and let the steak marinate for several hours. I browned on both sides letting a crust form and then slapped the steak into my preheated convection toaster oven for about ten minutes. I let the steak rest for about five minutes and then cut against the grain on a diagonal thinly. Was great and turned out rare to medium rare.
      Best of all the second steak is still marinating for a day or two. Woot.