Got a surprise sous vide Christmas morning. I was planning on cooking a flank steak that night so I figured I'd test it out! I wasn't able to do much research before hand since time felt limited. Threw it together for 132F at 7ish hours. Patted dry and salt/peppered. Then ripped it on a stainless steel pan 1 min each side with avocado oil.
My only regret is having it sit out about 10 minutes between bag and pan due to some glass breaking in the kitchen. Surprising enough there wasn't really any resting juices though.
by HeroHas
6 Comments
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gold leaf in the pic??
Well, was it good?
Looks great! Also you shouldn’t really have to rest with this low of a temp cook. So you did good.
Looks dope to me.
The real question: was it tender ? Looks great for colour