Flat iron steak sous vide9/20/2023 ![]() Chef David knows a LOT about sous vide, and after twenty minutes, I left with my brain overflowing. After he demoed a chamber vacuum sealer and a chocolate pop from the anti-griddle, we got down to business and talked sous vide. Turn a cheap cut of flat Iron steak into the most tender beef you’ve ever had with 24 hours of sous vide cooking.Įarlier this year, I had a geeky food talk with David Pietranczyk, PolyScience Culinary’s chef, at the IACP Food conference in Chicago. ![]() Plate the steak and spoon chimichurri over top before serving.Sous Vide Flat Iron Steak. Slice steak across the grain at a 45 degree angle. Remove steak and tent with foil, allowing it to rest for 10 minutes. Flip the steak and leave on the grill for 5 minutes. Rotate the steak 45 degrees to create a cross hatch of grill marks, leaving on for 2 – 3 minutes. Place steak onto the hot grill, leaving for 3 minutes to create some grill marks. Lightly drizzle canola oil over the steak and sprinkle with salt and freshly cracked black pepper. Place the steak on a plate and dry off with paper towels. Remove the vacuum sealed bag with the steak from the water bath and open the bag. ![]() Clean and oil the grate to minimize sticking. Cover and let the flavors meld at room temperature for 1 hour. When the sous vide water bath is at temperature, add the steak and cook for at least 2 hours.Īdd all the ingredients into a food processor and pulse until smooth. Coat the steak with the marinade and vacuum seal in a vacuum bag. Mix the marinade ingredients in a small bowl. Set up the immersion circulator to 125 degrees F for sous vide cooking.
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