Most of the sous vide fajitas

Little Steven

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

On to a really really hot ci pan

Flipped after about 30 seconds

Had all the stuff ready

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.

 

 

caliking

Looks great!  How did you pick the SV temp of 131? Asking since I'm  about to start trying some SV cooks. 

GrannyX4

Is that butter in the skillet with the steak? Looks mighty fine..... ;;)

Little Steven

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.

travisstrick

Can we make out? That looks so good I could kiss you. 

Little Steven

I'm feeling all shoogily Trav!