So it seems the guessing game is a thing now...
I'll give it a shot
24 hour cook at 129'
In time for dinner tomorrow
I'll give it a shot
24 hour cook at 129'
In time for dinner tomorrow
24 hour cook
- Thread starter bellaru
- Start date
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So here it is.
Flank steak for 24 hours at 129' then a quick sear on the CI.
Tenderest flank steak I've ever had. Literally pulled apart and was super soft. The smell and look right out of the bag not so desirable though. I seasoned heavy with SPOG before vac packing but surprisingly not a lot of that flavor was there compared if it was done on the grill. I'm guessing the long cook dilutes it out. About a cups worth of liquid came out of it.
All and all delicious!
Flank steak for 24 hours at 129' then a quick sear on the CI.
Tenderest flank steak I've ever had. Literally pulled apart and was super soft. The smell and look right out of the bag not so desirable though. I seasoned heavy with SPOG before vac packing but surprisingly not a lot of that flavor was there compared if it was done on the grill. I'm guessing the long cook dilutes it out. About a cups worth of liquid came out of it.
All and all delicious!
Last edited:
Looks nice.
All the reading I've been doing lately on the SV says steak, should be few hours. Then either sear before or after cook. Seasoning before sear, and if after SV dry dry dry then season. Also meat should be cool to cold before searing if searing after SV.
All the reading I've been doing lately on the SV says steak, should be few hours. Then either sear before or after cook. Seasoning before sear, and if after SV dry dry dry then season. Also meat should be cool to cold before searing if searing after SV.
That's similar to what I've read too. Dry after SV is a really important part before searing. I will season different next time. I saw a lot of mixed reviews for flank steak, a couple hours or 24 some up to 30-36 hours. I wanted to try a longer cook which makes since to me because of the toughness of the cut. It's funny because it's totally contradictory to how you would grill or pan fry it, sear fast and done. The long cook definitely broke down the structure just like you would think similar to a slow and low smoke or roast.
I'd recommend it
I'd recommend it
It looks real good!
I've been thinking about doing a long SV on a ribeye to see if I can get it fork tender.
Al
I've been thinking about doing a long SV on a ribeye to see if I can get it fork tender.
Al
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