Cooking Experiment: Sous Vide Flank Steak
Mar. 30th, 2014 08:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsFlank 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.
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.
