Should I post this in the beef section or the sous vide section? Ah, everybody just uses the recent posts anyway, right?
I got a hankering for some nice rare roast beef for sandwiches and salads, and I got a decently marbled 3 lb flat iron steak in the freezer. And I got a sous vide setup, and some SPG seasoning.
Match made in heaven? I'm hoping this is an easy yes, otherwise I will start to question my own sanity.
Okay then, what time & temp for classic rare roast beef?
I'd you are going to sous vide below 131-F you may want to pasteurize the outside surfaces just to be on the safest side of things.
Never done anything lower than 131.5-F, so I wouldn't have a time-temp stamp for ya. Googling "rare" specifications for that cut might bring up something on the rare side of things.
Are you sure it’s a flatiron steak? I’ve never seen one remotely approaching 3lbs. If it is, it’s a delicious steak but not so sure I’d use it for roast beef sandwiches as it’s pretty marbled and not sure it would work best served cold.
I just checked - I was remembering it a little inflated. It's 2.55 lbs and still in the cryovac labelled as a flat iron. Good news is - I found an eye of round roast that accidentally got put in the pork bin instead of the beef bin. I can cook the roast as a roast and keep the steak as a steak! Thanks.
radshop - eye of round would be a good roast beef choice for serving cold. Just keep it rare and well salted and slice thinly and you should be in good shape
I wouldn't bother with sous vide - But since you asked maybe 130 ish for 2 hour ish (can't argue with OG's app) with a rippin hot sear after. I would pay attention to Jerod's word of caution.
I cook flat iron steaks hot and fast. A 3 lb'er should take about 10 minutes to rare (instant thermometer required). Another point of caution. I've found that the larger flat iron cuts have a vein of inedible, unchewable and non removable connective tissue that runs through the middle of the steak, which unfortunately requires post cook surgery. I now pick up multiple smaller cuts that eliminates this problem. My guess is that the larger flat irons are flat iron plus a section of top blade that picks up the connective tissue between the 2 muscles- kinda like the extra meaty portion of baby back ribs - by product of fast and inaccurate butchery that is becoming more and more prevalent these days
Last edited by coupster; November 17, 2023, 12:00 PM.
I know pre-butchering, whatever muscle it comes from (top blade?) essentially has two flat iron steaks with a big band of connective tissue in the middle. Wonder if radshop got an "unbutchered" one, sort of how you can get a hanger steak with the membrane but often its already removed before being sold.
Just curious. When you remove it from the cryo-vac bag look to see if you see a line of gristle running down the middle. Your weights and thickness, to me at least, seem to indicate that the flatirons haven’t been properly separated yet. They become properly butchered flatirons when the gristle layer is removed.
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