Ingredients
- Flank Steak, cleaned
- 2 Tablespoons of Rendered Bacon Fat (Olive Oil may be substituted)
- 2 Sprigs of Thyme
- 1 Shallot, cut in half, ends and skin removed
- Kosher Salt and Black Pepper, to taste
Preparation
Step 1
1. Set the Sous Vide to 138°F / 59°C.
2. Season flank steak with kosher salt and coarse ground black pepper. In a vacuum bag, place seasoned, trimmed portion of steak with 1T bacon fat (or olive oil), thyme and shallot. Vacuum seal.
Do NOT use dairy products, such as butter, in cook times exceeding 4 hours.
3. Fast Method: Place sealed steaks in circulating water bath and cook for 90 minutes. At 90 minutes, drop the circulator temperature to 122°F / 50°C. You may speed this process by adding several cups of ice, one cup at a time until temperature reaches 122°F / 50°C. Hold for 30 minutes. Do not hold longer than 1 hour at this lower temperature.
4. Remove the steak from vacuum bag. Dry off with paper towel or kitchen towel.
5. On a hot grill, sear steaks until browned or charred, if desired.
6. Beef will require very little resting time. After 60 seconds of rest, beef may be sliced and plated.