In a frying pan, render the fat from the reserved trimmed fat from the blade steaks.

These onions are great served at room temperature, or slightly lukewarm. Then add the balsamic… Yes this is a tablespoon of sugar instead of a teaspoon. Put them in a non-stick frying pan with olive oil and salt.Ĭook over very low heat, stirring now and then, until onions are creamy, at least 90 minutes! This step reduces that sharpness of the onions.ĭrain the onions after the soaking period. Those 3 hours are needed to make sure that the meat is fully pasteurized, which is a good idea after the warm aging step.Īs an optional step, put the onions in a bowl, cover them with water, and add the vinegar.

The increase the setting to 49.5✬/121✯ and cook for another hour.įinally, increase the temperature to 55✬/131✯ and cook for 3-4 hours. Season them with salt and freshly ground black pepper and vacuum seal them.įor the warm again, first cook sous-vide for 1 hour at 39.5✬/103✯. Trim the fat from the blade steaks and reserve. This dish does take some time, but most of it is waiting and it is well worth the effort. They are finished with balsamic and sugar for additional flavor. The trick to making them is patience, as they need slow and low cooking to become almost creamy in texture. The caramelized red onions turned out really well, and worked well with the steak. I left it in since it was just the two of us, but for a dinner party I would probably remove it. Depending on how it was butchered it may still have a tendon in the center that won’t become tender with this cooking method. Blade steak is also known as flat iron steak. The steak was very flavorful as well as tender and juicy, much more flavorful than a regular steak because of the very nice marbling. I thought that 4 hours at 55✬/131✯ after warm aging for 2 hours would do the trick, and I was right. Wagyu beef is more tender than regular beef and takes shorter cooking times. I had some lovely wagyu blade steaks in the freezer, and decided to try whether I could cook them sous-vide using a trick I developed called warm aging. After seeing a nice recipe for caramelized red onions on Viaggiano con Bea I wanted to try, all that was left to do was pick what I would serve it with.

Flat iron steak sous vide