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If one were to sous vide flank steak for fajita's before searing at 163-164 (sous vide temp)

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    If one were to sous vide flank steak for fajita's before searing at 163-164 (sous vide temp)

    How long would one do that, per se if by chance one were to partake of such an endeavor?

    I'm thinking 3 hours.

    I couldn't help it. I did the oven sous vide. Vacuumed packed meat stayed sunk like a champ in the big pot. Water stays VERY constant in the oven, aka slow temp swings while I was dialing her in. Eventually settled at 225 oven temp. I checked the temp (Thermapen) every 12-15 minutes and stirred the water. When I got the water to 163-164 it stayed there for over 3 hours.

    I would prefer to do a medium-rare setting for 5 hours, but cooking for a well-done crowd has its sacrifices. Enough caramelized onions and some sour cream, and I can hang. Plus things were kinda hectic with one of my wife's nieces ending up in the hospital, so I only had about 3.5 hours to sous vide.

    Wife purchased the already seasoned "fajita meat." Obviously flank. Most tender flank I've ever eaten. Perfect chew. I plan to make sure she doesn't purchase the already seasoned crap anymore.

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      Interesting. Looks good for well done. Definitely agree with you on preseasoned anything. I can always do better myself. Thanks for the post Jerod


        why didn't one cook to 130 for what ever and if one were to per take in such a thing after slicing put said med rare slices in to some simmering beef jus if one would have from ones last brisket cook and have the best of ones world.


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Too much going on to even think about that.


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