Wagyu Flap Meat Sous Vide

Flap Meat is good. Wagyu Flap Meat is twice as good. As you probably know, Flap Meat has an absolutely insanely strong and good beef flavor.

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Recipe for wagyu flap meat sous vide

WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo.

Flap Meat is good. Wagyu Flap Meat is twice as good.

As you probably know, Flap Meat has an incredibly strong and good beef flavor.

So Wagyu flap meat is something I’ve been looking forward to trying for a while since I’ve only tried regular flap meat.

I was definitely not disappointed: Super tender and very intense beef flavor.

I bought the meat from Steak-out.dk, where I set out to try nine different Wagyu cuts in sous vide over nine days. I will, of course, share all the results here on the site.

Servings: 4 people

Wagyu Flap Meat Sous Vide

Flap Meat is good. Wagyu Flap Meat is twice as good. As you probably know, Flap Meat has an absolutely insanely strong and good beef flavor.

Author: Sebastian Jespersen

Course: Dinner

Cuisine: American

Keyword: beef, Dinner, Flap Meat, Wagyu

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Equipment

• Sous Vide
• Cutting Board
• Pre-Slicing Knife
• Gas Burner (Option 1)
• Grill (Option 2)
• Frying Pan (Option 3)

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Ingredients

• 1 pcs. Flap Meat Wagyu
• Salt and Pepper

Instructions

• Start by setting your sous vide to 56 degrees Celsius (133 degrees Fahrenheit).
• Season the meat with salt and pepper.
• Vacuum seal the meat.
• Cook the meat for 2 hours.
• Take it out of the water and remove it from the vacuum bag.
• Pat the meat dry on both sides (with a clean tea towel or kitchen paper).
• The meat is fully cooked and ready to be eaten, but it needs to be browned.
• This meat is full of delicious marbling, so it does not require added butter/ghee/oil to fry it.
• I prefer one of the following three methods (you can certainly use a regular frying pan and fry the meat for 30-60 seconds on each side):
• BlowtorchFull power and give the meat 30-60 sec. on each side.GrillAgain, full power on the grill and give the meat 30-60 sec. on each side. Cast Iron PanFry the meat on a scorching hot pan for 30-60 sec. on each side.
• Slice the meat into thin strips along the grain and serve immediately.

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