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Flank Steak: Sear + Sous Vide

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  • Spinaker
    commented on 's reply
    Just read them!! Thanks for the link!

  • Spinaker
    commented on 's reply
    gotcha!! Thanks!

  • tbob4
    replied
    Spinaker, Douglas Baldwin talks about the chill, too in this thread https://pitmaster.amazingribs.com/fo...-of-cook/page2

    Leave a comment:


  • fuzzydaddy
    replied
    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.

    Leave a comment:


  • Spinaker
    commented on 's reply
    Thank You sir!!

  • fuzzydaddy
    replied
    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

    Leave a comment:


  • Spinaker
    replied
    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!

    Leave a comment:


  • fuzzydaddy
    replied
    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.

    Leave a comment:


  • ecully
    replied
    That looks amazing. Taste probably didn't suck either.

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  • Spinaker
    replied
    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 30, 2017, 02:32 PM.

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  • josht138
    replied
    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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  • EdF
    commented on 's reply
    We're waiting!

  • Jerod Broussard
    replied
    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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  • tbob4
    replied
    Click image for larger version

Name:	Flank Steak Recipe.JPG
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Size:	219.2 KB
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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.

    Leave a comment:


  • fuzzydaddy
    commented on 's reply
    Stuffed sounds good. Looking forward to your recipe!

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