I got off work at 6 AM after working an almost double with no sleep but I still had a little fuel in the tank so I headed for QFC to go shopping for tonight's dinner. I just knew I can find something to Sous-Vide.
- could be cooked in a matter of 6 hours or something close to that or
- cook at least 16 hours or more so I could sleep
Some final thoughts. I loved my T-Bones at 129 degrees F but the Flat Iron steak at 130 gave me the sensation of slipperiness. It is really hard to describe. Overall I loved how the Flat Iron came out but steak I think next time I will shoot for 132-133. At 130 degrees the intramuscular fat should have rendered down a little bit more and firmed up the meat. I am learning that a degree or two can really make a huge difference depending on several variables. Cut of meat, age of meat, and quality of meat. There is definitely a learning cure when it comes to Sous-Vide.
Update- 7/4/14 Flat Iron Steaks Sous-Vide Temp of 133 degrees for 6 hours was perfect. The time of 6 hours was perfect because the meat was no longer slippery when eaten and had a better chew which I enjoyed and the temp of 133 was just the right temp to render down the fat and connective tissue.
Update- 5/24/15 I still like the 133 degree temp but prefer a 6-9 hour cook time. I also do a dry-brine for at least 24 hours.
Update- 7/19/15 These were a last minute Dinner thing. They were still in the package frozen like a Rock. I vacuumed sealed them in their package and SV'd them for about 7 hours. There was no dry-brine but they tasted great.