Everything You Need To Know About Pinwheel Skirt Steak, According To A Butcher

From tenderloin to ribeye, from medium to well-done, there are many types of steak on the market and many ways to prepare it. But, what makes each variety different? According to Grico's Restaurant, the tenderloin (from which the filet mignon comes), is tender yet thick with a mild taste. It's the highest quality and most expensive cut of steak. The ribeye is a fatty cut of meat that comes from a cow's ribcage, and a New York strip is a mixture of fat and lean meat that typically comes in a rectangular shape. A flank steak is great for marinating, so it's typically used to create beef jerky.

According to Price of Meat, there are six different ways to prepare steak: blue, rare, medium rare, medium, medium well, and well done. Blue steak is nearly completely raw, cooking on each side for only a minute. From there you have rare steak, which is cooked for one minute longer than blue steak. Each level after that is cooked just a little bit longer than the last one until it reaches well done. There's a chance you've tried many, if not all of these steak varieties, but have you ever indulged in a pinwheel skirt steak? If not, you're in luck — a butcher recently took to Instagram to share all there is to know about them.

The outer skirt steak is the tastiest, according to one meat pro

Butcher Pat LaFrieda took to Instagram to teach his viewers about skirt steak. Not just any skirt steak, though: he specifically recommends an outside skirt steak due to its flavor. He shares the first step in preparing the steak, which is removing the outer membrane as well as the excess fat around the edges. After that, he shares how to turn the cut into a pinwheel steak: "We're going to stuff it, roll it, and tie it," he says. A simple dish to make, it only requires parsley, grated cheese, salt, pepper, and lemon rind. He stretches the meat out before adding salt and pepper, followed by grated cheese, parsley, and lemon zest. He rolls it tightly, ties it off with three knots, splits it, and shows viewers how it should look inside.

Pat LaFrieda is the owner of Pat LaFrieda Meat Purveyors, a go-to butchery for celebrities (per Eater). Actively serving meat to the New York area, the company is now worth $200 million. CEO Marc Sarrazin explains why restaurants continue doing business with them rather than purchasing directly from farms. "The key is, how do you handle it once you receive it? Our job is to make sure that when the chef gets product in his restaurant or kitchen, it's ready to go," he said. And as illustrated on the company's website, the pinwheel steak is very much all rolled up and ready to go.