We have company and I haven’t been able to take many photos of my cooking the last few days. Today I fixed 2 very large flat
iron steaks that I had my butcher cut for me. I ended up cutting each in half so they would fix nicely in the hot water bath. Here
they are sliced. I cooked them at 131 for 10 hours, seasoned them heavily with Montreal Steak and seared 90 seconds per side.
Here is my plate.
Best flat iron that I have ever cooked. It was fork tender and full of good beefy flavor.