7 minutes ago, ElsieD said:
I should have read this first. Flat iron steaks are something I have never seen sold as such in our supermarkets. But since others think so highly of them, I went to my butcher and he cut me a couple. Thinking I should cook it the way one would cook a flank steak, I planned on cooking it sous vide for 24 hours at 134F. We really liked the one and only flank steak I ever cooked this same way. It is presently floating around in it's water bath, and NOW I decide to check out what others have said and most seem to do it for only a couple of hours. Will I ruin it by letting it go for 24 hours? Is it really so different from flank steak?
I find 2 hrs plenty. It isn't real tough to start with unless you treat it like a strip steak and grill it.
You could test it. I'm afraid 24 hrs would turn it mushy.
Agree w 24h for flank steak
