Sous vide for 2 hours at 52°C. Finished in a cast iron pan with chilli and garlic butter that the steak came with.
by JCMaverick
6 Comments
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Extra_Tree_2077
The whole oyster blade is even better. In the Netherlands its called sukade. Last week ive done 44 hours at 63c. Probably one of the best things so far. Around 1kg of sukade (not splitted flat iron). After that sliced into Steaks, it was amazing. Grain fed Uruguay Angus.
renge-refurion
Great cook
rainmaker_superb
Flat Iron might be one of the best kept secrets right now. Where I live, it’s priced the same as Chuck roasts.
Outrageous_Ad4252
Beautiful. It’s hard to get it “just right” between tenderness and “bite”.
6 Comments
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The whole oyster blade is even better.
In the Netherlands its called sukade. Last week ive done 44 hours at 63c. Probably one of the best things so far.
Around 1kg of sukade (not splitted flat iron). After that sliced into Steaks, it was amazing.
Grain fed Uruguay Angus.
Great cook
Flat Iron might be one of the best kept secrets right now. Where I live, it’s priced the same as Chuck roasts.
Beautiful. It’s hard to get it “just right” between tenderness and “bite”.
Great job on that. Looks delicious!😋