Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: HighOnSmoke on July 29, 2018, 05:10:38 PM
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The Flat Iron steak is from Porter Road butcher shop. I seasoned it lightly with a coating of Killer Hog AP rub and then a light
coating of Slap Your Daddy Moolah beef rub. It went into the hot tub for a 6 hour swim at 130 degrees. I then seared it for 30
seconds each side in a hot frying pan.
All sliced up!
(https://photos.smugmug.com/BBQ-Cooks/Flat-Iron-Steak-07-28-18/i-GmjwnH2/0/5466054f/L/Flat%20Iron-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Flat-Iron-Steak-07-28-18/i-GmjwnH2/A)
My plate!
(https://photos.smugmug.com/BBQ-Cooks/Flat-Iron-Steak-07-28-18/i-NFB92Tt/0/496cd692/L/Flat%20Iron-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Flat-Iron-Steak-07-28-18/i-NFB92Tt/A)
Absolutely melt in your mouth tender.
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Looks just about perfect Mike ! ! !
BD
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Oh my. That is awesome
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Quick question about Porter Road ... was their shipping up to par (delivery window/time) and was the dry ice packaging enough to keep the items fully frozen?
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Quick question about Porter Road ... was their shipping up to par (delivery window/time) and was the dry ice packaging enough to keep the items fully frozen?
Yes to both! I usually receive my shipments within 2 days of placing my order. I live in Georgia and they are in Tennessee. Meat was frozen solid and it took about 4 days for the ice packs to thaw out.
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Mike that looks fantastic....but.......there was still more room on your plate for more steak ;) ;) ;) ;) ;)
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Boy that looks great Mike! :thumbup:
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Excellent.
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That looks perfect. I bet it would make some great taco's
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I would definitely eat that. :)
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I thought that you needed to cook over 130 if longer than 3 hour cook.
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I thought that you needed to cook over 130 if longer than 3 hour cook.
Not that I am aware of. I cook to the temperature I want to eat it at. I just left it in 6 hours as we had other things going on. Normally I will only do it for about 2 to 3 hours. Where did you read about cooking over 130 if it was longer than 3 hours?
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Kenji Lopez on Serious Eats, technically you are ok at 130, it is not supposed to be below 130 for more than 2 1/2 hours because of bacteria growth. I normally go for 131 when I know it will be longer than 2 1/2 hours.
https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
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Lots of good info on here:
http://www.douglasbaldwin.com/sous-vide.html
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Lots of good info on here:
http://www.douglasbaldwin.com/sous-vide.html
I have read this before and actually bookmarked the article. This is what he says about Flat Iron Steak: "Moreover, you can cook the flavorful flat iron steak (very safely) in a 130°F (55°C) water bath for 12 hours and it’ll be both medium-rare and as tender as filet mignon."
I normally cook all my proteins in sous vide a little longer than required just to make sure I kill all the pathogens. Lately I have been doing steaks for 4 hours at 125 and then searing them which will bring them up to IMHO a perfect 131 to 135.
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Sounds good.
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