Page 25 - Sous Vide Que
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developed a flavorful brown crust and reached the perfect temperature in the center of the thick end, the tapered edges are overcooked. Here’s the thick end of a flank steak cooked entirely on a hot grill. Notice the layer of well-done meat below the surface. Only half the meat is perfect medium rare.
And here’s what happens to the tapered end of a flank steak cooked entirely on a hot grill. Or should I say, overcooked.
But in a sous vide bath the meat warms to a uniform temperature from bumper to bumper so nothing is overcooked. Here is the interior of a sous vide flank steak cooked to 131°F and then seared over hot charcoal.
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