Traeger Lil Texas Elite (3 yrs)
Weber Kettle
Charbroil Gas grill
iGrill2 - Thermapen/Thermapop
Favorite meals - halibut fish tacos/pulled pork/ribs
Just got my first Sous Vide cooker for XMas!
Ideas on how to cook nicely marbled FLAP Steak from Costco ?
My initial was to try it sous vide with some soy and garlic marinade for 2 hours and then sear it on the charcoal chimney.
But I am leaning more towards reverse sear on the Traeger.
Sorry, no experience. If it was me, I'd start with a straight sear. Oil it, pepper it. Salt at the table to taste. No rest. Hot as hell. Then slow move to reverse sear if it's too rare. This is based on my guess that it's a lean cut.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Never tried one myself but, from the looks of it, it's a thin lean steak that needs to grilled hot and fast (possibly after marinating). Personally, I'd forget about SV and reverse searing and just start heating the grill.
I love their flap steak. Sous vide to 128-ish, followed by a quick sear, would likely be fine, but I haven't done that yet. I have just slapped it on a hot grill for a minute-ish a side (maybe a bit more) and it was great--a lot like skirt steak.
I have used it for carne asada. I sliced it thin, marinated it and cooked it fast over high heat. Then I put it in tortillas. To find one that was nicely marbled would make me second think it and treat it like a butcher's cut/hanger steak. I have sous vide'd that but prefer smoking to 133 and then searing. I'm going to look for it at my Costco, now.
Comment