I asked her if she knew what day it was. Around the Russell house in the PNW, the first day of the week is known as Sous Vide Sunday. Today's culinary masterpiece was centered around the flat iron steak. This has become one of my favorite cuts for a number of reasons. The marbling on a good flat iron easily rivals some of the best ribeyes (proof below).
The flat iron also has a distinctly different taste that other "traditional" cuts of meat. The big drawback to this cut is the streamer of connective tissue that usually runs through the center of the steak along its length. It is tough like cartilage, and can be off putting to saw around. That is why this particular cut is well suited for the Sous Vide method. By cooking the steak at a lower temperature for a longer period of time, this cartilage breaks down, and becomes nearly as soft as the rest of the meat. In tonight's steaks, for example, it was nearly unnoticeable. Rounding out the benefits of the flat iron steak is the price. I usually find them, pound for pound, to be half to a third the price of a similar ribeye. Today we paired our meat with some seasoned green beans and canned peaches. In other words, we ate like kings!
PS, Julie, I am going to put together a write up on how to use your Sous Vide box with your rice cooker or Crockpot. I'm sorry I haven't gotten to it yet.
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