Monday, February 9, 2009

Flank Steak Sous Vide


Flank Steak cooked at 131 degrees for 24 hours before being quickly seared in a smokin hot cast-iron pan.


Incredibly tender, infinitely flavorful, nuff said.

11 comments:

Ashley said...

What do you season it with?

Maggie said...

Mmm.. looks good :D And it's nice and pink.

gammypie said...

I'm impressed. Nice.

HardwareLust said...

Yummy! I just love flank and skirt, too. 2 of my most favorite cuts of beef.

Never occurred to me to sous vide a steak, of all things. I think you just inspired me to give it a try. Oddly enough, I was just looking at Keller's Sous Vide book just yesterday trying to think up things to try.

My only question is, you seared it after. I wonder if you could sear it before?

Jonathan said...

Looks great. After 24 hours, does the texture change much? I wonder how a traditional ribeye/strip would taste sous vide for 24 hours.

Liz said...

Mmmmm... Steak....

ChefBliss.com said...

One of my favorite meats!! We have flank steak about twice a month, I'll have to give this way a try! Thanks!!

Bob said...

Ina flanka da vida

Peter said...

what equipment do you have?

Haines said...

I made the flank steak with excellent results. But what do you use to flavor it. I put in two cloves of garlic is a plastic pouch that Thomas Keller recommends, but there was barely any garlic flavor. What do you suggest?

brandi.n.watson said...

@ Hardware Lust: Why would you sear it before? That would completely defeat the purpose of searing ... to produce a nice crust

@ Nick: Nice blog.