MacKenzie Posted January 31, 2017 Report Posted January 31, 2017 I've seen posts by others on this cut of beef and saw some in the display window at the butcher shop and knew I had to try it. Sous vide the meat for 24 hours at 132F then put it on the KK for a sear. Plated. It was delicious and I will be doing this again. 6 Quote
Stile88 Posted February 1, 2017 Report Posted February 1, 2017 now that is a perfect steak Mac your making me Hungary now lol Quote
dozer996 Posted February 1, 2017 Report Posted February 1, 2017 Edge to edge, wow nice cookSent from my iPhone using Tapatalk Pro Quote
ckreef Posted February 1, 2017 Report Posted February 1, 2017 Great looking flat iron. We love flat iron steaks at the Bistro. But it really doesn't need all that. A few minutes each side on a 400*-450* CI griddle and good to go. Quote
Shuley Posted February 1, 2017 Report Posted February 1, 2017 Superb results!Sent from my iPhone using Tapatalk Quote
Bruce Pearson Posted February 1, 2017 Report Posted February 1, 2017 Mac your meals always look so good and tasty. Great pics Quote
Aussie Ora Posted February 1, 2017 Report Posted February 1, 2017 Yum looks really good Outback Kamado Bar and Grill Quote
MacKenzie Posted February 1, 2017 Author Report Posted February 1, 2017 Thanks, everyone, it really was delicious and the next trip to the city I will be buying more of this cut. Quote
tony b Posted February 1, 2017 Report Posted February 1, 2017 Nice steak, MacKenzie! Amazing what SV will do. Gotta ask - 24 hours? Seems like a longer time that I would have guessed based on other similar cuts, like Tri-tip. Quote
MacKenzie Posted February 1, 2017 Author Report Posted February 1, 2017 (edited) Thanks, Tony, I read a recipe on the web so that's what I did and it was perfect. I would not change that for the next one. Squash bag soup for lunch today, some good. Edited February 1, 2017 by MacKenzie Quote
Garvinque Posted February 1, 2017 Report Posted February 1, 2017 First MacKenzie great steak! Now the big question Flank steak, Flat Iron steak, or Skirt steak? For me it's Skirt steak, then Flank after that Flat Iron steak! What say you all!!! Garvin 1 Quote
MacKenzie Posted February 1, 2017 Author Report Posted February 1, 2017 Thanks, Garvin. I am not sure I have ever had skirt steak but I would put flat iron in front of flank. Let's see what others think. 1 Quote
Garvinque Posted February 1, 2017 Report Posted February 1, 2017 19 minutes ago, MacKenzie said: Thanks, Garvin. I am not sure I have ever had skirt steak but I would put flat iron in front of flank. Let's see what others think. I would say the next time you hit the butcher's shop grab a small skirt steak, worthy of your time and money!! Garvin Quote
MacKenzie Posted February 1, 2017 Author Report Posted February 1, 2017 I will try to remember that but it could be months before I get back to that special butcher shop. Quote
MacKenzie Posted February 1, 2017 Author Report Posted February 1, 2017 That sure looks extra tasty. Quote
Garvinque Posted February 1, 2017 Report Posted February 1, 2017 Have one in the freezer, need to takeout for one day this week! Will post pictures before and after cook Mac. Garvin Quote
