Flatiron venison steaks
()
Grant County young 5point buck harvested Dec2019
Dry aged 8days@34F@>70% humidity before cutting, vacuum sealing, & freezing
1vac sealed bag of frozen meat placed directly from freezer into sous vide
1lb8oz bag 2”x 5”x7” meat
Read More
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 4
Aioli sauce for searing
Directions
-
Step 1
Place vacuum sealed frozen meat directly into sous vide at 130F for 4hrs
-
Step 2
-
Finishing Steps
-
Step 0
Sear 30sec on a side with aioli sauce on grill searing grate