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Most of the sous vide fajitas

Little StevenLittle Steven Posts: 27,352
edited November 2013 in Beef

Sous vided a flap steak for 24 hours at 131*. Drained it , dried it and seasoned it with a little tex-mex rub I made up

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On to a really really hot ci pan

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Flipped after about 30 seconds

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Had all the stuff ready

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Heated another ci pan in the egg and threw the vegetable stuff on. Brought it in and threw the meat in. Didn't get any sizzling/steaming pics but it was awesome.

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Steve 

Caledon, ON

 

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Comments

  • calikingcaliking Posts: 7,064
    Looks great!  How did you pick the SV temp of 131? Asking since I'm  about to start trying some SV cooks. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GrannyX4GrannyX4 Posts: 1,461
    Is that butter in the skillet with the steak? Looks mighty fine..... ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Little StevenLittle Steven Posts: 27,352
    edited November 2013
    caliking said:
    Looks great!  How did you pick the SV temp of 131? Asking since I'm  about to start trying some SV cooks. 
    I think that is generally considered the lowest temp. I learned the hard way. Did a piece of beef at 120 for like 20 hours and It didn't smell that good. Ate it anyway.
    :-&. You may not know me real well but I don't like read directions and stuff. I think Nola tried to warn me off but didn't listen. Now he is a studious guy.

    Steve 

    Caledon, ON

     

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  • Can we make out? That looks so good I could kiss you. 
    Be careful, man! I've got a beverage here.
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  • I'm feeling all shoogily Trav!

    Steve 

    Caledon, ON

     

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