# Porcini Crusted Flat Iron Steak **URL:** https://community.anovaculinary.com/t/porcini-crusted-flat-iron-steak/6502 **Category:** Anova Precision® Cooker **Created:** [April 28, 2017, 8:50pm UTC](https://community.anovaculinary.com/t/porcini-crusted-flat-iron-steak/6502 "2017-04-28T20:50:46Z") **Posts on this page:** 4 **Page:** 1
### Author: ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner) #### Post date: [April 28, 2017, 8:50pm UTC](https://community.anovaculinary.com/t/porcini-crusted-flat-iron-steak/6502/1 "2017-04-28T20:50:47Z")
Cooked 125F for 3 hours, dried well to maximize sear, dusted with porcini mushroom powder and seared on my grill for about a minute per side! ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/62e606353b7a9246988e7bdcf29e476190fe8a5a.jpg) ---
### Author: ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH) #### Post date: [April 28, 2017, 11:10pm UTC](https://community.anovaculinary.com/t/porcini-crusted-flat-iron-steak/6502/2 "2017-04-28T23:10:25Z")
Looks good! ---
### Author: ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb) #### Post date: [April 29, 2017, 6:43pm UTC](https://community.anovaculinary.com/t/porcini-crusted-flat-iron-steak/6502/3 "2017-04-29T18:43:43Z")
Another winner Cole. ---
### Author: ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember) #### Post date: [April 30, 2017, 12:18am UTC](https://community.anovaculinary.com/t/porcini-crusted-flat-iron-steak/6502/4 "2017-04-30T00:18:27Z")
Looks awesome. And I’ve just added another entry to my American to Australian meat cut dictionary. 🙂 I’ll have to try sous vide cooking some oyster blade rather than the usual slow braise.