This is what I’m experimenting with tonight. I tossed a 2 pound flank steak into a Ziploc bag, pressed out the air, and put it into a beer cooler with 140 degree water. I’ll monitor the temp and let it cook that way for the next 24 hours, then do the final cooking on the grill tomorrow night to brown the outside. I’ve cooked salmon this way for much shorter times and it was delicious.
Here’s the Serious Eats post he mentions in the video, and here’s the instant read digital thermometer I’m using. The dial-type analog meat thermometers are often wildly inaccurate, apparently. I’ve got a Seal-A-Meal my wife bought at a yard sale, but I can’t get it to work right, so I’ve been using gallon Zip-Locs for the plastic bags.
LATER: It was delicious. I had eaten sous vide ribeye at a restaurant and the sous vide flank steak, though not as good, was similarly good. The meat was pink on the inside, like a medium rare steak, but uniformly warm. Thanks to the long, low temperature cooking times the meat is tender and juicy. Delicious. I want to try it with a flat iron steak the next time I find some on sale.
I took the cooler with me to work to maintain the water temperature. At lunch I cut off some of the meat. The meat was better then than later that night, so I think 10 or 12 hours is all a flank steak needs, and the 21 hours was overkill.
I almost overdid it with the grilling. I forgot how cooked the meat was from the cooler and left the meat on the grill longer than I should have. It wasn’t until I got towards the center of the grilled flank steak that I found pink meat. I preferred the flavor of the ungrilled meat. It just didn’t look as appetizing because it didn’t look like cooked meat normally looks. Next time I’ll just grill it on each side for a minute.
Previously – Word of the Day: Sous Vide