Cooking Experiment: Sous Vide Flank Steak

[tuftears]

Flank steak is definitely where it's at for sous vide steaks!



16 hours at 136 degrees, then I rubbed pepper and salt into the steak and seared it in the pan properly. It tastes great! I wanted to see how the basic steak tastes before I started playing with fancy sauces, but now I really don't see any point, the basic meat already tastes great. The only downside is the long cooking time.

Which is of course why I am cooking some more flank steaks this way, then I will put them into the freezer without opening the vacuum bags and the next time I cook, I will only need to heat them for an hour to bring them to a 'working temperature'.

The green beans are simply sautee'd in olive oil, with some garlic and salt.

Comments

[tugrik.livejournal.com]

Excellent! Thin flank steaks like that would only take 30-45 mins tops to re-heat anyways, so even better. :)

[tuftears.livejournal.com]

The other ones are thicker... I cut 8 of these from a 3-pound section of flank steak. The ones I seared tonight were the ends, I froze the middle ones, but given the 16 hour cooking time, I just changed my mind and threw these in to cook overnight!

[rowyn]

Good plan! I know I never plan my meals 16 hours in advance. c.c

[tuftears.livejournal.com]

^_^

I've heard that one way to ensure well-cooked meat is to freeze steaks in bags, then just take them out and sear them, the meat being frozen in the center ensures that it will stay less cooked when the surface is charred, but I think I prefer the peace of mind of SV. Takes time but the meat is pasteurized.

If you can hack the cooking part though, that could be a way to speed up meal prep.

[sassinak.livejournal.com]

That looks delicious!

[tuftears.livejournal.com]

Thanks. ^_^ I kind of envy Tug's smoker setup, that's some serious hardware!

[sassinak.livejournal.com]

It is pretty deluxe.