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Flank Steak: Sear + Sous Vide

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  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4940
    • Near my cookers...Pensacola FL
    • Hardware
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      Chimney starters.
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      Joule.
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      Maverick XR-50 [my favorite].
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      Consumables / Favorites
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      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
      Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

    Flank Steak: Sear + Sous Vide

    I love flank steak and would like it to be a bit more tender, so I seared some like I normally do over ripping hot KBB in my Slow 'N Sear, flipping/moving around often. Then I used my Joule at 135 for 6 hours. The taste and tenderness were spot on for me.

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  • DWCowles
    Founding Member
    • Jul 2014
    • 9760
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #2
    Beautiful!

    Comment

    • tbob4
      Charter Member
      • Nov 2014
      • 2256
      • Chico, CA
      • BBQ's
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      #3
      Awesome. Giving me some crazy ideas to incorporate my stuffed flank steak with BBQ and SV. It was a baked dish until now.

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Stuffed sounds good. Looking forward to your recipe!
    • tbob4
      Charter Member
      • Nov 2014
      • 2256
      • Chico, CA
      • BBQ's
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      #4
      Click image for larger version

Name:	Flank Steak Recipe.JPG
Views:	10
Size:	3.87 MB
ID:	264850
      fuzzydaddy - Forgive the stains on the page - it's obviously been made a lot over the years. Recipe is from the California Treasures, Junior League of Fresno cookbook. It is delicious. I am going to try and figure a way to stuff it, grill it, then SV it - cooking the sauce to the side.

      Comment


      • EdF
        EdF commented
        Editing a comment
        We're waiting!
    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9303
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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      #5
      That is where sous vide shines for me. I have no use for ribeye or salmon, but stuff that could use some extra tenderness so you don't have to slice razor thin.

      Comment

      • josht138
        Charter Member
        • May 2015
        • 213
        • Marietta, GA (Greater Atlanta)
        • Weber Genesis E-330 (AKA Big Paperweight)
          22" Weber Kettle Premium
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          Weber Smokey Mountain 18.5" (pre-2008)
          Anova Sous Vide
          (2) Maverick ET-733s
          Thermapen MK4

        #6
        I never would have thought to do flank steak for that long. I would have just seared it and then sous vide until the meat hit 135. Great idea!

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10238
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

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            Kinnick (American Foxhound)
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          #7
          So wait....you seared first then SV'd? Would you care to explain why you went that route instead of doing the SV first the searing? Thanks FD! Great looking cook, Brother!
          Last edited by Spinaker; January 30th, 2017, 02:32 PM.

          Comment

          • ecully
            Club Member
            • Sep 2015
            • 33

            #8
            That looks amazing. Taste probably didn't suck either.

            Comment

            • fuzzydaddy
              Charter Member
              • Nov 2014
              • 4940
              • Near my cookers...Pensacola FL
              • Hardware
                Slow 'N Sear Deluxe Kamado.
                Weber Kettles: 2-22" & 1-26".
                Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
                Chimney starters.
                PartyQ.
                Joule.
                GrillGrates, GrateGriddles.
                Maverick XR-50 [my favorite].
                ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                Consumables / Favorites
                KBB (short cooks), Weber (long cooks)
                Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
                Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
                MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

              #9
              Spinaker thanks for asking! This was my first time combining sear and SV and I decided to SV for tenderness after the sear as a test. My concern was how the surface would turn out and honestly I didn't like the look of the surface after the SV, but the taste was very good. If you look at my photos above you'll see the differences in the surface (on the Kettle vs sliced after SV). For my next flank steak I plan on doing SV, chill, then sear and maybe a side-by-side comparison. I think that searing last will be a winner.

              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 10238
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
                  Smokin' Hound Que
                  Minnesota/ United States of America

                  ********************************************
                  Assistants
                  Dexter (Beagle mix)
                  Kinnick (American Foxhound)
                  ************************

                  Grills/Smokers/Fryers
                  Big Green Egg (Large) X2
                  Blackstone 36" Outdoor Griddle 4-Burner

                  Broil King Keg
                  Karubeque C-60
                  Kamado Joe Jr. (Black)
                  Lodge L410 Hibachi
                  Pit Barrel Cooker
                  Pit Barrel Cooker 2.0
                  R&V Works FF2-R-ST 4-Gallon Fryer

                  Weber Spirit Gasser
                  ******************.
                  Thermometers
                  FireBoard (Base Package)
                  Thermoworks ThermaPen (Red)
                  Thermoworks MK4 (Orange)
                  **************

                  Accessories
                  BBQ Dragon
                  Big Green Egg Plate Setter
                  Benzomatic TS4000 Torch X 2
                  Benzomatic TS800 High Temp Torch X 2

                  Bayou Classic 44 qt Stainless Stock Pot
                  Bayou Classic 35K BTU Burner

                  Digi Q DX2 (Medium Pit Viper Fan)
                  Dragon VT 2-23 C Torch
                  Eggspander Kit X2
                  Field Skillet No. 8,10,12

                  Finex Cat Iron Line
                  FireBoard Drive
                  Lots and Lots of Griswold Cast Iron
                  Grill Grates
                  Joule Water Circulator
                  KBQ Fire Grate

                  Kick Ash Basket (KAB) X4
                  Lots of Lodge Cast Iron
                  Husky 6 Drawer BBQ Equipment Cabinet
                  Large Vortex
                  Marlin 1894 .44 Magnum
                  Marquette Castings No. 13 (First Run)
                  Smithey No. 12
                  Smokeware Chimney Cap X 3
                  Stargazer No.10, 12
                  Tool Wizard BBQ Tongs
                  Univex Duro 10" Meat Slicer
                  ********************************
                  Fuel
                  FOGO Priemium Lump Charcoal
                  Kingsford Blue and White
                  Rockwood Lump Charcoal
                  Apple, Cherry & Oak Log splits for the C-60
                  **************************

                  Cutlery
                  Buck 119 Special
                  Dexter 12" Brisket Sword
                  Global
                  Shun
                  Wusthof
                  *******
                  Next Major Purchase
                  Lone Star Grillz 24 X 48 Offset

                #10
                Originally posted by fuzzydaddy View Post
                Spinaker thanks for asking!
                When you shock, how exactly does that work? And to what temp do you 'shock' too? Thanks for your help! I am still trying to ease through this whole SV thing!

                Comment

                • fuzzydaddy
                  Charter Member
                  • Nov 2014
                  • 4940
                  • Near my cookers...Pensacola FL
                  • Hardware
                    Slow 'N Sear Deluxe Kamado.
                    Weber Kettles: 2-22" & 1-26".
                    Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
                    Chimney starters.
                    PartyQ.
                    Joule.
                    GrillGrates, GrateGriddles.
                    Maverick XR-50 [my favorite].
                    ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                    Consumables / Favorites
                    KBB (short cooks), Weber (long cooks)
                    Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
                    Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
                    MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

                  #11
                  Spinaker 1/2 ice and 1/2 cold water to quickly get to a safe temp - at least 38. Here's a couple of articles by Clint Cantwell where he discusses this, in case you've not seen them.
                  Sous-Vide-Que Ribeye Steak
                  The Big Chill: A Trick For Making The Perfect Sous Vide Steak

                  Comment


                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    Thank You sir!!
                • fuzzydaddy
                  Charter Member
                  • Nov 2014
                  • 4940
                  • Near my cookers...Pensacola FL
                  • Hardware
                    Slow 'N Sear Deluxe Kamado.
                    Weber Kettles: 2-22" & 1-26".
                    Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
                    Chimney starters.
                    PartyQ.
                    Joule.
                    GrillGrates, GrateGriddles.
                    Maverick XR-50 [my favorite].
                    ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                    Consumables / Favorites
                    KBB (short cooks), Weber (long cooks)
                    Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
                    Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
                    MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

                  #12
                  Spinaker before I run to the airport to pick up family, here's an article where Meathead has a chart on pathogens. It's just below "Why such an odd number as 131°F?" My minimum SV temp is now 131.

                  Comment


                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    gotcha!! Thanks!
                • tbob4
                  Charter Member
                  • Nov 2014
                  • 2256
                  • Chico, CA
                  • BBQ's
                    _____________________
                    California Custom Smokers Intensive Cooking Unit
                    California Custom Smokers Meat Locker
                    Santa Maria Grill
                    Vision Grill

                    Beer
                    _______________________
                    Sierra Nevada IPA

                    Wood
                    _______________________
                    Almond
                    Oak
                    Madrone
                    Cherry
                    Peach
                    Apple

                  #13
                  Spinaker, Douglas Baldwin talks about the chill, too in this thread https://pitmaster.amazingribs.com/fo...-of-cook/page2

                  Comment


                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    Just read them!! Thanks for the link!

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