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

Author

MiKa Bottrell

Prep Time: 04:30

Recipe Time: 04:00

Temperature : 130F / 54.4C

Ingredients

• Aioli sauce for searing

Directions

1. Place vacuum sealed frozen meat directly into sous vide at 130F for 4hrs

Finishing Steps

1. Sear 30sec on a side with aioli sauce on grill searing grate