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Flank Steak?

boris_855476

For flank steak I understand a temperature between 58C and 60 C as ideal and a time between 45 minutes (from within the Joule App) up to 6 to 8 hours on the ChefSteps recipe site - whats the ideal time thought?

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boris_855476

@brian & @FrankM -JOULE made made out of this cheap cut a dancing queen.

I set the time to 05:30 and the temperature to 59 celsius and the flank steak came out as a clear winner.

The taste was superior - even tastier then an average steak.

- only -

I learned that spices (thyme especially) can be overwhelming even in little doses when added in the sous vide bag. So better be careful.

brian_martin2001

I'd try 2 or 3, see what you get, and extend the time longer if need be.

boris_855476

Indeed - you're right it burns down to personal preference.

I point at a beefsteak like bite.

Last time I could achieve nearly such a taste with a Rumpsteak (see my post below).

So I shall try 5 hours at 57 Celsius to get a nice bite, at the same time avoiding a (probably) mushy texture for letting the slab dive to long.

What do you think?

brian_martin2001

Boris: there is no ideal time or temperature for every product. There are many different combinations, where only a select combination will please the consumer. For me, the ideal temperature is 55°C for 12-18 hours. That would not be ideal for @FrankM_3301. Might or might not be ideal for you. You're going to need to experiment with the combination of time and temperature that works for you. As you seen to be a medium for doneness, now you need to figure out what you want for texture. Do you want it fork tender, do you want it with somewhat snappy, etc.?

FrankM_3301

Personal preference....for me, I am usually looking for a traditional, steak-like result. So, I will sous vide for the shortest time. I don't want the textural changes that happen after a couple of hours. I save that for tough cuts of meat.