SV Flat iron steak

caliking

I occasionally cook.

Tried a warm-ageing technique that I read about somewhere. Threw the packaged flat iron steak into the SVS at 103°F x 1hr to activate the calpain enzymes, then bumped to 120°F x 1hr to activate the cathepsin enzymes. Let it finish at 131°F x2hrs, dusted with DP Raising TheSteaks,  finally  seared it  on the small at 600°F for 30 seconds per side.

Edge to edge deliciousness. Farkin beautiful. Super tender. I could have eaten the whole thing while I was just carving it up, but apparently SWMBO was waiting for some dinner, so I had to share. Made a chimichurri of sorts with fresh oregano, mint, basil, sage, habanero (all from the garden), garlic, EVOO, and balsamic. The sauce was entirely unnecessary. Plated with acorn squash done on the egg with DP Raging River, because I had to use it for something.

I don't know why I never cooked a flat iron steak before, but I'm sure there will be a next time.

SGH

It looks excellent. I love flat iron steak. I have never tried SV though. Again yours looks excellent. Nice job.

Grillmagic

Looks Bitching, what did you hot tub it with, any seasoning/herbs?

Also what was all the different temps in the SV, am I dropping the ball by just SV at my desired temp (125 for steaks) in the first place. I'm new to this SV and still haven't hit a home run with protein yet, my best SV has been asparagus in my SV Demi at 170 for 50 minutes foodsavered with a tablespoon of bacon fat and Raging River (very good). My wife says reverse sear smokes SV. I'm trying...  

NPHuskerFL

Holy Moly! Excellent job.

Dyal_SC

Nice! =P~

Canugghead

Another home run my friend, may I suggest you cook more often  )

Thanks for sharing, time to read up more on warm ageing.

Cymbaline65

Damn fine cook there...

Griffin

Wow! Gorgeous. Who knew their was so much science behind SV a steak? I'm sure there are all kinds of reasons behind it and would love to hear an explanation, but to  lazy to go look for one myself.

henapple

Nice @Caliking

caliking

Thanks, fellas. 

I don't know much more than what I read on someone's blog somewhere on the internet. I think the original info was gleaned from a Thomas Keller book or MCAH, but not sure . All enzymes have a temperature at which they are most active, so that's what the warm aging process takes advantage of. The enzymes work on the meat protein to tenderize it, just like wet or dry aging.

@Grillmagic - took a cue form @pantsypants and just threw the meat in the SVS as it came packaged from the store. Seasoned it just before searing, and the flavor was wonderful. plus less hassle since I didn't have to foodsaver the meat with the seasoning/herbs and then SV. This was just something I was trying, you don't have to vary the temps during SV cooking. SV Chicken breasts are amazing IMO. I've eaten more chicken breast now in the last few months than I have in the past 20years! 24hr rack of lamb also turns out great. 

@Canugghead - Would you believe that I do most of the cooking now? SWMBO has her hands full with caliprince, so I try to be useful where I can Just don't get around to taking pics and posting them as often to prove that they happened. 

cazzy

Looks awesome!  I need to get my sous vide steak on.  

johnkitchens

It looks great. Very tasty! 

Canugghead

@caliking I think I found the same article in someone's blog, it's sounds neat, the two enzymes turbo dry and wet ages the meat respectively. The blogger pre seared the steak to be safe, since the first two hours were really low temp, is that really necessary though? I may just wave the butane flame over it briefly instead.

Little Steven

Is my boy eating steak yet?

 

Canugghead

You mean your grandbaby, old man? doing Niagara?

What a cutie, I bet he looks very different now.

RAC

Awesome! ^:)^

caliking

Little Steven said:

Is my boy eating steak yet?

Not yet, but soon enough we think He's been busy growing more hair and trying to get the hang of crawling.

@canugghead - I don't think I remembered that, so I didn't do it. Also, I was trying to make things a little less fussy by throwing the packaged meat as-is into the bath. The flavor was very good, and since the cook was about 4hrs I figured I was safe. USDA recs say foods at 40°F-140°F for more than 4hrs are no bueno, and I figured that must have some wiggle room to allow for people like me

Little Steven

caliking said:

Little Steven said:

Is my boy eating steak yet?

Not yet, but soon enough we think He's been busy growing more hair and trying to get the hang of crawling.

@canugghead - I don't think I remembered that, so I didn't do it. Also, I was trying to make things a little less fussy by throwing the packaged meat as-is into the bath. The flavor was very good, and since the cook was about 4hrs I figured I was safe. USDA recs say foods at 40°F-140°F for more than 4hrs are no bueno, and I figured that must have some wiggle room to allow for people like me

Cali,

My oldest never could crawl. He would roll and tack like a sailboat. He was walking at 9 months though.

Canugghead

Agree. I plan to try a frozen vac packed steak, any baddies are probably long gone!

caliking

LS - That gives me hope! He rolls like a crocodile, and covers a good bit of ground when he does. 

@canugghead - I read somewhere that you should tack on 30mins extra if you put a frozen piece of meat into the water bath. No w that you mention it, m y steak was not completely defrosted, so I did add an extra 30 mins at the beginning before I bumped the temp up to 120°F.

NDG

I just got a Sansaire SV Unit as an early XMAS gift - so excited! I have had this Post as a Bookmark for a long time now . . . hoping to try tonight.  Thanks for the post @caliking. 

MrCookingNurse

Man the steak looks good and the kid is super handsome.  Cute little fella! My oldest didn't crawl at all.  She just rolled around, was too fat.  She didn't walk till almost 15 months either.  I'll try and find a picture.  She ate everything she could reach!  My youngest is totally different.  She is a wild monkey and has been running since she was 10 months old.  It is wild how different siblings can be.  The oldest screamed and ran from Santa, I think the youngest would have went home with him and never cared we left.  

MrCookingNurse

Just realized this is an old thread. Oh well, now I don't feel so bad for high jacking!

This is 3, 4, and 5 months I think. She was a beast. Weighed the same for around a year!

theyolksonyou

@MrCookingNurse‌ WOW! That's a big girl.

bweekes

I always get worried to go that low, but looks like it worked out great. I remind myself that beef isn't nearly as risky as chicken at those low initial temps.

caliking

@NDG - I hope you enjoy it as much as I did. I think its one of the better SV cooks I've done so far. I's also like to hear what you think of the Sansaire.

@MrCookingNurse - Thanks! Your lil girl is quite the cutie herself. How old is she now? The second pic is very Mafioso My guy figured out how to crawl, and he's like a greased pig now.

@bweekes - yeah, I probably would have been a bit skittish about doing chicken that low too. I figured it was a solid hunk of (seemingly) non-jaccarded meat, so it would be fine. I doubt I would try this with ground meat.