A Feast to Remember with Palouse River Premium Beef Flap Steak

This past spring, I ventured into the mountains to forage fresh morels, eager to pair them with a flap steak from Palouse River Premium Beef. Let me tell you—don’t sleep on this cut of meat!

For a quick and delicious meal, I sautéed the morels in olive oil and butter in a cast iron skillet over medium heat. As the mushrooms reached perfection, I seasoned the flap steak with olive oil, salt, and pepper. Cooking the steak for about four minutes per side, I aimed for an internal temperature of 140 degrees Fahrenheit, basting with the flavorful pan drippings as it cooked.

Once the steak hit the perfect internal temperature, I removed it from the skillet and let it rest for about five minutes. Slicing and serving the juicy, tender steak alongside the fried morels and a simple side salad, I was blown away by the rich, robust flavors. This meal was truly out of this world!

- Eric Hollenbeck – Moscow, ID