This Sous saw flat iron steak It is the perfect way to cook flat iron. It is tender with a pink finish, covered with Creolo seasoning and burned in cast iron for the simplest and most rewarding steak you have had for a long time!
Can a simple cut, like iron, actually be a privileged choice to entertain? It turns out, yes!
With a very simple cooking method and a liberal coating of the favorite Creola seasoning mixture, we take a steak cut at affordable prices and turn into gourmet food.
“This is the best iron I’ve ever had“
GC Meat Labs Taster Tester
What is Sous saw?
I understand. Sous video sounds stupid fantasy … and also complicated. But the kitchen really sous saw is only a heated water bath at a low temperature to cook the steak perfectly and uniformly. And suggestion, restaurants all over the world use this technique simply because it produces coherent results.
It works surprisingly on steaks, pork, chicken and even fish! The best part is that it takes many conjectures by cooking with a simple science. By setting the water bath temperature, you are guaranteed to cook up to the desired temperature that you are aiming.
The water heats up and circulates around the void beef to cook it perfectly at the temperature you program in the Sous Vide machine. The result is a slice of cooked pink meat and uniformly cooked. Since we are not applying an aggressive heat source, but gently cooking it with the heated water that flows around it to slowly increase the temperature, it becomes incredibly tender!
After Sous saw took its course, then quickly take bread the cast iron beef to give it that crunchy crust and is fine! We do it because when the meat comes out of Sous saw, even if it is perfectly cooked, it does not have that beautiful crust that we have learned to love on our meat. It is actually damn Basic!
What you need to make this recipe:
You don’t need much to make this recipe!
Ingredients
- Flat iron steak -The need of a 2-3 pound iron steak.
- Marinade – Use the marinade of Tony Charachere’s Steakhouse.
- Condiment – uses the original Tony Charachere creement, this
- Butter – adds the humidity and the depth of the flavor.
Equipment
In terms of machine necessary to actually make the Sous Vide method, you have a pair of options:
- Circulator System (my favorite): This can be attached to a container of any size, which means that you are not limiting the size of the meat you are working with.
- Sous saw machine: This is the entire package, the appliance for the counter. It is easy to program and has integrated timers. The only negative aspect is that it occupies a precious property on a false ceiling.
- All-in-one machine: A slow stove which is also a rice stove which is also a Sous Vide machine. I have the gourmet one wolf and it’s fantastic.
In addition to the real circulation apparatus, a Vacuum vacuum cleaner. You have to make sure the meat is sealed empty because the air pockets cause the meat float and will not cook evenly. A Food saver It is perfect for this because it comes with everything you need!
How to prepare sous saw iron steak
Marinate the steak: Pour the marinade on the steak and let it rest for 6-8 hours.
Prepare the equipment: Prepare the Sous machine saw according to the indications of the manufacturers for 125ºF.
Prepare the steak: The meat was granted and rub with the condiments.
Sous Vide process: Put the steak in a sous and seal a bag and seal food so that there are no air pockets. Dip the steak sealed in the water and set the timer for 1 hour. Once the iron has reached 125ºF, the video sous is over.
Sear: Take the steak and add it to a hot pan with butter. Sprinkle with further seasoning and scald on both sides until a crust is formed.
At what temperature are you a sous steak?
I prefer a rare steak, so Sous saw mine at 125ºF, then once you scald it, reaches 135ºF.
If you prefer a more well -made steak, regulates the sous temperature saw to reflect the desired temperature Less 5-10 degrees. The last 5-10 will be reached when burning!
A sous steak saw a good crust?
Totally! The Sous Vide method gives the meat an ultra tender consistency but, once done, you can sculpt it on the stove and still obtain that crunchy crust that we all want in a good piece of steak.
Frequent questions about the recipe
Yes, if You would like to cook the steak in the middle and beyond Regulates the sous temperature saw to reflect the desired temperature less 5-10 degrees. The last 5-10 will be reached when it gets scald.
Yes, try the Italian condiment or any delicate marinade instead of the steakhouse marinade for a less robust flavor. Alternatively, try the marinade for all the uses of the country leader for a richer beef flavor.
First of all, it doesn’t bleed … so let’s suck it. The juices come out when you have not restored the steak correctly. Rest allows juices to redistribute through the meat that produces better flavor, juiciness and overall steak if you allow the meat to rest correctly cooking.
For the most tender bite, ensure of Do against wheat. This shortens the muscle fibers for a more tender consistency.
How to store
The flat iron steak remained can be wrapped firmly in a sheet and stored in the refrigerator for a maximum of 3 days. To heat, Roll thin slices in a preheated pan with oil or butter and put under the grill for a minute or two.
Other beef recipes to try
This iron comes out perfect with a slight sous saw cooking before a hot cast iron finish to block that beef flavor and the kiss of the cream heat.
Prevent the screen from going to sleep
Under a void:
Place the iron in a bag and safety seal for food so that there are no air pockets.
It immerses the steak now sealed in the water and sets the timer for 1 hour.
When the iron has reached 125 degrees in the videocon and is performed, remove from the water and carefully remove the steak from the bag, reserving the juices.
Sear:
Heat a cast iron pan over medium-high heat.
Add butter and turbine to cover the pan.
Sprinkle the remaining spoon of Tony Chachere dressing on the steak and gently place in the pan. There will be a shirt.
Sush on both sides until brown, from 3 to 5 minutes, rotating and planted in the butter, if necessary to form a good crust on all sides.
Use caution and an instant reading thermometer so as not to cook the steak over 135 degrees per rare.
- If you want to cook the medium or beyond steak, regulate the sous temperature saw to reflect the desired temperature, less from 5 to 10 degrees. The final burning will end the last 5-10 degrees of cooking for your steak for just temperature where you want it.
- The leftovers can be stored strictly in a sheet and in the refrigerator for a maximum of 3 days.
- Siascaldare rolling thin slices in a preheated pan with a touch of oil or butter. Or heat the slices under the grill for a minute or two.
- If you don’t have the Marinata of the Steakhouse of Tony Charachere at hand, try their Italian seasoning instead! Different flavors but both options are fantastic!
Service: 1G | Calories: 380Kcal | Carbohydrates: 11G | Protein: 34G | Fat: 21G | Saturated fat: 9G | Cholesterol: 120mg | Sodium: 710mg | Potassium: 580mg | Fiber: 1G | Sugar: 8G | Vitamin A: 869Iu | Vitamin C: 1mg | Soccer: 13mg | Iron: 4mg
