8 replies to this topic

[ElsieD]

I recently purchased a couple of flat iron steaks. I have never purchased these before but want to cook them sous vide. I have researched the topic on google and it seems people cook it from anywhere to one hour to 72 hours. What have you found to be the best length of time? I will be doing them at 132F. Thank you.

[KennethT]

I'm not exactly sure what a flat iron steak is - is it similar to flank steak? I commonly do flank steak at 132 for 24 hours, then a fast sear and it comes out great every time.

[Kerry Beal]

I do 24 hours at 55º C.

[Keith_W]

Before you cook it, make sure that the tough fascia that runs down the middle has been removed. Ideally your butcher should have removed this before cutting the meat into steaks, but some butchers simply leave it in. The problem with this fascia is - if you cook your steak long enough to tenderize it, the rest of the meat will be overcooked.

Note I am Australian, and I believe your "flat iron steak" is the same as our "oyster blade steak". It is quite plausible that butchering practice in the USA is different to here.

[rotuts]

if you can, try to get the 'steak' as a roast: its a blade roast. its much easier to take out the central tendon that runs between the two muscles.

you will end up with 4 very nice steaks where the muscle fibers run horizontally through the meat rather than the usual cut for steak which is across the grain.

if the tough bits are removed, I like 130.1 for 8 hours. this 'cut' is also very tasty for a quick hot grilling.

[Zeemanb]

For the money, this is one of my favorite cuts...we can generally always get Piedmontese or Belgian Blue from our local butcher, and I'll even get Wagyu from time to time. It's also what I started on as far as sous vide, initially using what David Chang refers to as the "ghetto" method in my sink before I got a SVS. I usually only cook it for a couple of hours at 122-123F and then finish with a quick sear in a blazing hot pan or on the grill. The last time I made it was w/wet aged Belgian, and it was honestly one of the best steaks I've ever cooked at home.

[rotuts]

Wow, arnt you lucky! I usually end up with Stop&Shop! no decent (fairly priced) butchers near me.

If you butcher allows, many of us ( ie me) would love to see some snaps of the Meat Case!

[Zeemanb]

I think I took some photos for my eG blog last year in the link below. But yeah, Paradise Locker Meats in Trimble, Missouri is where I go....family owned and operated, just fantastic people and price/selection are pretty solid. Selection is ever-changing. I'll try to remember to get more photos when I'm up there next time.

[ElsieD]

I did do them for 24 hours at 55C. Unfortunately, I had marinated them in teriyaki sauce for a while beforehand and the steaks were mush. Only after they were cooked did I look at the ingredient list on the jar of sauce and found it contained Asian pear which of course, is what turned the meat to mush. The flavour was good, texture not. Thank you all for responding.