Flank Steak a la Kameko-san

(updated to fix amusing typos (thanks, Lane!)

Kameko-san (the sous vide cooker) is now three for three. I cooked a 1-3/4 lb flank steak by vacuum-packing it with the included steak rub spices. The steak was frozen when I put it in, so I didn't bother trying to coat the meat, I just distributed the spices as best I could on both sides before sealing the steak in a FoodSaver bag. Because it was going to cook for a long time and I needed to head out to my client site, I threw the meat in frozen and before the water bath got up to temperature, figuring it wouldn't make too much of a difference with that kind of meat and that length of cooking. Let Kameko-san take it for about 50 hours plus/minus and then took it out. Picture below shows it in the bag.

Drained the juice to serve with it, seared the meat on the griddle for about 3-4 minutes on each side and then sliced and served it.

Incredible. As with the earlier goat, the steak was incredibly tender without being at all mealy, mushy or overcooked. These spices were a bit more assertive, which I liked, and when the meat was seared the spices toasted a bit, adding nice flavor overtones. Fortunately, I had a friend over to help eat this slab of creature. Two people who were only moderately hungry had no problem eating half the steak; it was so good it was easy to just take one more slice one or two more times.