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Flank Steak: Sear + Sous Vide
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Spinaker, Douglas Baldwin talks about the chill, too in this thread https://pitmaster.amazingribs.com/fo...-of-cook/page2
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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.
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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
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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.
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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!
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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.
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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.
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