Plan: Vacuum-Sealed Flat Iron Steak

Goal

Test vacuum-sealing method for deeper seasoning penetration without liquid marinades.

Shopping List

• 2 flat iron steaks (8oz each, 1.25" thick) - HyVee
• Kosher salt
• Coarse black pepper
• Garlic powder
• Oak pellets

Method Outline

Morning Prep (4-8 hours before)

1. Pat steaks dry
2. Season with S&P + garlic (measure and document amounts)
3. Vacuum seal at 80% (not full - prevents density)
4. Label bag with temp plan: "225°F→115°F"
5. Refrigerate

Afternoon Cook

1. Remove from fridge 30 min early
2. Smoker at 225°F with oak
3. Smoke to 115°F internal (~45 min)
4. Rest 10 min while heating to 500°F
5. Sear 2 min per side
6. Rest 5 min, slice against grain

Success Criteria

• Deep seasoning throughout (not just surface)
• Pink medium-rare center (130-135°F final)
• Crusty exterior from sear
• No mushiness or wet texture

Variables to Test

• Vacuum time: Try 4 hours first cook, 8 hours second
• Vacuum pressure: 80% vs 90%
• Document exact seasoning amounts for replication

Notes

• If successful, this becomes the standard prep method
• Can batch prep multiple steaks for the week
• No liquid = ARFID safe, full visual inspection

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Ready to implement → Create cook log when executing