Plat Steak: A Comprehensive Guide To Cuts And Cooking
Hey guys! Ever wondered about that delicious cut of beef called plat steak? Or maybe you've seen it at the butcher and thought, "Hmm, what's that all about?" Well, you've come to the right place! This is your ultimate guide to understanding everything about plat steak, from what it is and where it comes from, to the best ways to cook it and make it absolutely mouthwatering. So, grab a seat, and let's dive into the world of plat steak!
What Exactly Is Plat Steak?
Okay, first things first. What is plat steak, anyway? The term "plat steak" isn't actually a universally recognized or standardized cut of beef like a ribeye or a tenderloin. The name “plat steak” most likely refers to a steak cut from a flat section of beef. Often, this term can sometimes be used interchangeably (though often incorrectly) with other, more well-known cuts, which makes it all the more confusing! To really understand what you're getting, it's crucial to understand the different primal cuts of beef and how they relate to steaks in general.
Beef is typically divided into large sections called primal cuts. These primal cuts are then broken down further into subprimal cuts, and finally, into the steaks and roasts we see at the butcher shop. Some cuts that might be mistakenly called "plat steak" based on their shape and location include:
- Flank Steak: This is a thin, wide cut from the abdominal muscles of the cow. It's known for its intense beefy flavor and slightly chewy texture. Flank steak is best when marinated and cooked quickly over high heat, then sliced thinly against the grain.
- Skirt Steak: Similar to flank steak, skirt steak is also a thin cut from the diaphragm muscles. It's even more flavorful than flank steak, with a looser texture that makes it great for marinades. Skirt steak is the classic choice for fajitas.
- Flat Iron Steak: This cut comes from the shoulder (chuck) of the cow. It's known for being relatively tender and well-marbled, making it a good value option. Flat iron steak is delicious grilled, pan-seared, or broiled.
- Hanger Steak: The hanger steak is a flavorful cut that hangs between the rib and the loin. Known as the butcher's steak, or the onglet, this cut is prized for its robust flavor and tenderness. It benefits from marinating and quick cooking.
If you are purchasing a steak labeled “plat steak”, it's essential to ask your butcher exactly which cut it is and where on the animal it comes from. This will help you determine the best way to cook it for optimal results.
Understanding Different Cuts
Let's delve a bit deeper into these different cuts to help you better identify what you might be dealing with when you encounter a steak labeled “plat steak”. Knowing the characteristics of each cut is key to cooking it properly and enjoying a fantastic meal.
Flank Steak
Flank steak is a long, flat cut with noticeable grain running lengthwise. Because it comes from the abdominal muscles, it can be somewhat tough if not cooked properly. Marinating flank steak is highly recommended to tenderize the meat and add flavor. The marinade should contain acids (like citrus juice or vinegar) and oils to help break down the muscle fibers.
When cooking flank steak, use high heat and cook it quickly to medium-rare or medium. Overcooking will make it tough and dry. After cooking, it's absolutely crucial to slice the flank steak thinly against the grain. This shortens the muscle fibers and makes the steak much easier to chew. Flank steak is amazing in fajitas, stir-fries, or simply grilled and served with a flavorful sauce.
Skirt Steak
Skirt steak is similar to flank steak in that it's thin and has a pronounced grain. However, it's generally more flavorful and tender than flank steak. There are two types of skirt steak: inside skirt and outside skirt. Outside skirt is generally thicker and more desirable, but both types are delicious.
Like flank steak, skirt steak benefits from a good marinade. Its loose texture allows it to absorb flavors readily. Cook it quickly over high heat to medium-rare or medium. Slicing against the grain is also important for skirt steak. It's the go-to choice for sizzling fajitas, tacos, and carne asada.
Flat Iron Steak
Flat iron steak is a relatively tender cut that comes from the shoulder of the cow. It's well-marbled, which contributes to its flavor and juiciness. Flat iron steak is more forgiving than flank or skirt steak and doesn't necessarily require marinating, although a marinade can still enhance its flavor.
This steak can be grilled, pan-seared, or broiled. Cook it to medium-rare or medium for the best results. Flat iron steak is delicious on its own, served with a simple sauce, or used in salads or sandwiches.
Hanger Steak
Hanger steak, sometimes called the butcher’s steak, hangs between the rib and the loin, hence the name. The hanger steak is known for its deep, beefy flavor and tenderness. It looks similar to skirt steak, but is typically thicker. Due to its rich flavor and tender texture, the hanger steak should be cooked to medium-rare to medium and is very receptive to marinades and sauces.