Saw a flat iron cut at the supermarket for less than US$10 – australian wagyu.
Sous vide for 55 deg celsius for 2hours, since it was approximately 2inches thick.
by AdConnect2633
3 Comments
Sunny_Ess
Looks great.
But next time use a chopping board.
Ikeelu
This cut has been a favorite of mine lately. The price is great vs the rest and one thing I really started to notice, is cheaper cuts reheat better. I do a lot of meal prep. Trying to reheat a NY or ribeye while at work is a PITA unless you have a ton of time. Flat iron and flank steak are way more forgiving and reheat better.
davidwb45133
I never bother to sous vide flat iron. A hot grill and 10 minutes later medium rare goodness.
3 Comments
Looks great.
But next time use a chopping board.
This cut has been a favorite of mine lately. The price is great vs the rest and one thing I really started to notice, is cheaper cuts reheat better. I do a lot of meal prep. Trying to reheat a NY or ribeye while at work is a PITA unless you have a ton of time. Flat iron and flank steak are way more forgiving and reheat better.
I never bother to sous vide flat iron. A hot grill and 10 minutes later medium rare goodness.