Sous Vide Flat Iron Steak

[HighOnSmoke]

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!
                   

My plate!


Absolutely melt in your mouth tender.

[Big Dawg]

Looks just about perfect Mike ! ! !





BD

[Pappymn]

Oh my. That is awesome


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[UWFSAE]

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?

[HighOnSmoke]

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.

[Tailgating is my game]

Mike that looks fantastic....but.......there was still more room on your plate for more steak

[TMB]

Boy that looks great Mike!

[sparky]

Excellent.

[RAD]

That looks perfect. I bet it would make some great taco's

[Roget]

I would definitely eat that. 

[zueth]

I thought that you needed to cook over 130 if longer than 3 hour cook.

[HighOnSmoke]

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?

[zueth]

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

[zueth]

Lots of good info on here:

http://www.douglasbaldwin.com/sous-vide.html

[HighOnSmoke]

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.