How to Cook Succulent Beef Flap Meat to Perfection in Your Oven

Beef flap meat, also known as sirloin tip or bavette steak, is one of my favorite cuts to cook in the oven When done right, it becomes insanely tender and flavorful. If you love a good steak but don’t want to fire up the grill, baking flap meat in the oven is a great option.

In this complete guide, I’ll walk through everything you need to know to cook flawless oven-baked flap meat every time. Let’s dive in!

What is Beef Flap Meat?

Beef flap meat comes from a muscle in the abdominal area that supports the cow’s digestive system It’s located near the bottom sirloin section of the animal

This unusual oblong cut has some key characteristics:

• Long grain running lengthwise
• Very thin tapered shape
• Intense beefy flavor
• Tenderness when cooked right

Flap meat is sometimes called sirloin tips or bavettes, after the French cut of the same name. You may also see it labeled as “flap steak” or “boneless sirloin tip steak.”

While not the most popular or well-known cut, flap meat has a devoted following among steak connoisseurs for its rich taste and meaty texture when cooked properly.

Benefits of Cooking Flap Meat in the Oven

There are a few reasons I love cooking flap steaks in the oven:

• No flipping like grilling – just pop it in the oven
• Ability to cook multiple steaks easily
• Oven provides even, controlled heat
• Can monitor doneness more easily
• Great way to cook flap meat evenly

The key is using the right oven temp and method to cook the flap meat to juicy perfection.

Shopping and Prepping Beef Flap Meat

When selecting flap meat for oven cooking, keep a few things in mind:

• Pick thick cuts – Go for at least 1-inch thickness to allow searing before oven cooking.

• Choose uniform steaks – Pick steaks that are evenly thick so they cook at the same rate.

• Look for marbling – Moderate marbling provides flavor and moisture. Avoid gristle.

• Plan 4-6 oz per serving – Flap meat shrinks quite a bit so allow ample uncooked amounts.

Once you have some nice steaks, prep them for the oven:

• Trim excess fat – Leave a thin layer, removing any large chunks.

• Dry thoroughly – Pat the steaks very dry before seasoning. Moisture inhibits browning.

• Bring to room temp – Take meat out of fridge 30-60 minutes before cooking.

• Season liberally – Flap meat loves bold spices and robust rubs.

Now you have the right cut of beef and it’s prepped for oven cooking success!

How to Cook Flap Meat in the Oven Perfectly

To turn out perfect oven-cooked flap meat, I recommend a dual method – searing on the stovetop then finishing in the hot oven. Here’s how to do it right:

Stovetop Sear

• Use cast iron or stainless steel – You need a heavy pan to sear properly.

• Get it very hot – Preheat pan over high heat until it’s nearly smoking.

• Use a high smoke oil – Grapeseed, avocado or peanut oil offer high smoke points.

• Pat steaks dry – Remove any surface moisture or searing will steam not sear.

• Sear 2-3 minutes per side – Get a nice brown crust but don’t overcook the interior.

Oven Finish

• Preheat oven to 425°F – You want it hot enough to quickly cook through the meat.

• Use wire rack on sheet pan – This allows air flow to cook the meat evenly.

• Cook 8-12 minutes – Depending on thickness and desired doneness.

• Check temperature – Use a meat thermometer to test doneness; 125-135°F for medium rare.

• Rest before slicing – At least 5 minutes allows juices to redistribute.

Special Equipment

Having the right gear makes flap meat cooking much easier:

• Cast iron or stainless steel skillet
• Instant read digital thermometer
• Wire cooling rack that fits inside a rimmed baking sheet
• Oven mitt to handle the hot pan and meat

With this simple searing + oven method along with the right tools, you’ll achieve wonderfully caramelized crust and perfect rosy pink interior every time.

Handy Flap Meat Oven Cooking Tips

Beyond the basic technique, these additional flap meat cooking tips will help ensure success:

• Pat the steaks very dry before searing – moisture is the enemy of browning.

• Use a pie pan filled with wine corks under the cooling rack if meat starts to overbrown.

• Take advantage of the oven and cook at least 2 flap steaks at once. They freeze great too.

• For even thicker steaks, reverse sear by baking first then searing at the end.

• Cook to 135°F for medium rare or 140-145°F for medium doneness.

• Rest meat at least 5 minutes tented loosely with foil before slicing across the grain.

• Add a flavorful compound butter on top of the rested steak.

Delicious Seasonings and Rubs for Flap Meat

The beefy flavor of flap steak pairs well with lots of different seasonings. Here are some of my favorites:

• Steak seasoning – A classic blend of coarse salt, pepper and granulated garlic or onion.

• Montreal steak spice – Peppercorns, coriander and red pepper flakes provide a zing.

• Coffee rub – The acidity of coffee balances the fattiness of beef beautifully.

• Chimichurri – This bright Argentinian green sauce makes a fantastic marinade too.

• Gochujang – For a sweet, salty and spicy Korean kick, use this fermented chili paste.

• Porcini rub – Umami-rich dried porcini mushrooms ground into a powder.

Get creative with your own signature spice combos too. The flavor pairing options are endless!

Step-By-Step Oven Flap Meat Cooking Instructions

Now let’s walk through the full oven flap meat cooking process from start to finish, with tips for success along the way:

Ingredients:

• 2 flap meat steaks (12-16 oz each), patted very dry
• Olive oil
• Spice rub or seasoning
• Salt and pepper
• 2 tbsp butter, softened (for serving)

Instructions:

1. Allow steaks to come to room temp, about 1 hour.

2. Prepare seasoning or rub of your choice.

3. Heat cast iron skillet over high heat until nearly smoking.

4. Coat steaks with olive oil then season generously on both sides.

5. Sear steaks 2-3 minutes per side until nicely browned.

6. Meanwhile, preheat oven to 425°F. Place wire rack in rimmed baking sheet.

7. Transfer seared steaks to wire rack in pan.

8. Roast 8-12 minutes until an instant read thermometer shows 125-135°F.

9. Remove steaks from oven,