I'm just a 15 year old high school student in the Philadelphia suburbs with a love for food. I have an apprenticeship at Lacroix at the Rittenhouse, and will be writing about my experiences there, as well as anything else that strikes my palate.
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.
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?
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?
11 comments:
What do you season it with?
Mmm.. looks good :D And it's nice and pink.
I'm impressed. Nice.
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?
Looks great. After 24 hours, does the texture change much? I wonder how a traditional ribeye/strip would taste sous vide for 24 hours.
Mmmmm... Steak....
One of my favorite meats!! We have flank steak about twice a month, I'll have to give this way a try! Thanks!!
Ina flanka da vida
what equipment do you have?
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?
@ Hardware Lust: Why would you sear it before? That would completely defeat the purpose of searing ... to produce a nice crust
@ Nick: Nice blog.
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