Yesterday my girl and I decided to try Sous Vide cooking. We don't have a vacuum sealer so I bought a Flat Iron steak (about 1 1/2" thick) that was sold vacuum sealed. Looked up the temperature and time on google and came up with 4 hours at 140*. Threw it in at 140* for just over 3 hours, threw it in the pan for less than a minute, done.
It was awesome! Tasted so moist where it was falling apart in my mouth. It came out a hair more rare than we wanted but only right in the thick of it. I would recommend trying this cooking method. It would have been nice to vacuum seal it ourselves so we could throw some spices or marinade in there but just cooking in its own juices was still DAMN tasty.
It was awesome! Tasted so moist where it was falling apart in my mouth. It came out a hair more rare than we wanted but only right in the thick of it. I would recommend trying this cooking method. It would have been nice to vacuum seal it ourselves so we could throw some spices or marinade in there but just cooking in its own juices was still DAMN tasty.