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Author Topic: SV Flat Iron Steaks  (Read 1500 times)

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Offline muebe

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SV Flat Iron Steaks
« Reply #-1 on: August 25, 2014, 11:15:30 AM »
Grabbed four frozen Flat Iron Steaks out of the chest freezer. Crock pot filled with room temperature water and steaks dropped in frozen. Dorkfood DSV set to 131F and air bubbler to stimulate water movement is on. I love how easy it is to use my DSV to make an outstanding meal. No prep is needed and the cooking times are so flexible. And to be able to take a tough cut of meat and create such a tender and delicious piece of meat when finished is so worth the small investment for a Sous Vide controller like the DSV ;)

Going to give them 8 hours then high temp sear on the Uuni 2 for the finish. Should make for a good dinner! In the pool they go...



Kitchen knife works great as a way to weigh them down a little bit..



See you in 8 hours!
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Offline sliding_billy

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Re: SV Flat Iron Steaks
« on: August 25, 2014, 11:21:05 AM »
Sounds great.
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Offline Las Vegan Cajun

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Re: SV Flat Iron Steaks
« Reply #1 on: August 25, 2014, 01:19:18 PM »
Sounds great, waiting to see the final results.  ;)
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Offline sparky

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Re: SV Flat Iron Steaks
« Reply #2 on: August 25, 2014, 04:15:15 PM »
how do you know when it's done?  I know that beef cooks at 120-145 or so but when you cook chicken and you only cooking at 130 or so and your suppose to take chicken up to 160?  to you get the extra degrees cooking when you sear the sous vide food? 
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Offline muebe

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Re: SV Flat Iron Steaks
« Reply #3 on: August 25, 2014, 04:54:34 PM »
Quote from: sparky on August 25, 2014, 04:15:15 PM
how do you know when it's done?  I know that beef cooks at 120-145 or so but when you cook chicken and you only cooking at 130 or so and your suppose to take chicken up to 160?  to you get the extra degrees cooking when you sear the sous vide food?

Sparky you cook to your serving temperature. Whatever your target internal temperature would be that is where you set it. I have these set to 131F because when I sear them they will end up being nice and medium rare.
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Offline Pappymn

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SV Flat Iron Steaks
« Reply #4 on: August 25, 2014, 05:03:12 PM »
Gonna be some good eats!
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Offline TMB

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Re: SV Flat Iron Steaks
« Reply #5 on: August 25, 2014, 05:07:23 PM »
Waiting to see how this turns out.   
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Offline ACW3

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Re: SV Flat Iron Steaks
« Reply #6 on: August 25, 2014, 06:05:34 PM »
I am waiting for the Uuni 2 part of the meal.  Yet another way to use my new toy.

Art
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Offline pz

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Re: SV Flat Iron Steaks
« Reply #7 on: August 25, 2014, 07:24:18 PM »
That's going to be a really fine steak, muebe!
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Offline LostArrow

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Re: SV Flat Iron Steaks
« Reply #8 on: August 25, 2014, 07:37:31 PM »
Quote from: muebe on August 25, 2014, 04:54:34 PM
Quote from: sparky on August 25, 2014, 04:15:15 PM
how do you know when it's done?  I know that beef cooks at 120-145 or so but when you cook chicken and you only cooking at 130 or so and your suppose to take chicken up to 160?  to you get the extra degrees cooking when you sear the sous vide food?

Sparky you cook to your serving temperature. Whatever your target internal temperature would be that is where you set it. I have these set to 131F because when I sear them they will end up being nice and medium rare.

Spark their is a time / temp kill curve, at 165F bad bugs killed almost instantly @ 140 F may take 90 min.
Sous vide is safe because the temp throughout the meat is high enough long enough.
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Offline Old Hickory

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Re: SV Flat Iron Steaks
« Reply #9 on: August 25, 2014, 07:58:33 PM »
Looking forward to the finished product.
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Offline Pappymn

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SV Flat Iron Steaks
« Reply #10 on: August 25, 2014, 08:02:14 PM »
Are they ready yet?
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Pappy

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Offline muebe

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Re: SV Flat Iron Steaks
« Reply #11 on: August 25, 2014, 08:13:01 PM »
Yes they are done Pappy!

Out of the bath after 8 hours...



Heavy coating of double secret steak rub applied to both sided...



Getting a quick sear in the Uuni 2...





Perfectly cooked...



Oh so tender, juicy and flavorful...



Plated with salad topped with cheese and sous vide chicken breast chunks & cheddar bacon potatoes...



This meat was so delicious and flavorful. Man Sous Vide can take a tough cut and just make it outstanding!
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Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline Pappymn

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SV Flat Iron Steaks
« Reply #12 on: August 25, 2014, 08:23:07 PM »
Now that plate looks outstanding. Just awesome!
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Pappy

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Offline ACW3

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Re: SV Flat Iron Steaks
« Reply #13 on: August 25, 2014, 08:28:40 PM »
Mike,
That looks fantastic!!  I need to spend more time with my U2 and really learn what can be done.

Art
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