Beef Feather Blade Sous Vide – It’s My Secret Sauce.

Feather blade sous vide (10 of 11)

Customers would ask me “What’s our secret sauce Conor?” “How can you make our business stand out from all the others out there?” I would evade the questions, preferring to maintain the curtain of mystique around what I do, like the Wizard of Oz pulling on the levers of deception and subterfuge as I wrestled with the brand image of various entities. Ultimately, we would define the brand and expose the “secret sauce” that really made the difference for the company in question. However, this is not marketing and the sauce I want to mention is less of a secret than it used to be. 

We’ll come back to the secret sauce a little later. I was cooking some beef feather blade and decided that it would be best tackled in the sous vide.

Side note for Sous Vide Nerds: I cooked it for 12 hours at 55ºC (131ºF). I seasoned first and didn’t use any butter, oil or aromatics. 

Feather blade sous vide (2 of 11)

The blades getting a decent bit of salt and black pepper.

The early shots were taken in the breaking morning light. Everything from here on was taken under artificial light in the gathering gloom of a February evening in Dublin. After 12 hours in the bath, the steaks looked like this.

Feather blade sous vide (6 of 11)

They really don’t look appetising at this stage. Bear with me.

Second side note for Sous Vide Nerds: No, I didn’t save the bag juices to make a tasty gravy. Purely because I was serving it with the secret sauce mentioned above. If I had not had the sauce, I would have made an epic gravy. 

Feather blade sous vide (7 of 11)

The meat looks pretty good by any measure.

The feather blade comes with a fibrous piece running down the middle. At this stage, it is best to trim this and the grizzly bits on the outer edge. This leaves some lovely, lean meat. I fried these in a bit of butter and oil (the oil to stop the butter burning) to brown the outside.


A quick sear is all it takes. We don’t want to overcook it.

While I was giving the meat a quick sear, the Wife was cooking some Ciabatta bread. We enjoyed the meat in sandwiches with generous helpings of White Mausu Peanut Rãyu.

Feather blade sous vide (4 of 11)

Like I say, not such a secret anymore.

This is White Mausu Peanut Rãyu. It looks pretty Oriental. It tastes really Oriental too. But, it is made in a small village a few kilometres south of my home, in south Dublin.

Side note for anybody thinking bad things about me: I have never met the makers of this lovely sauce. I have no commercial arrangement with them. I bought the sauce, paying full retail. It appears here because it is a true delight and was excellent with the meat. #notanad.

Feather blade sous vide (10 of 11)

This is a pretty spectacular sauce. If you find it in a store, buy it.

The feather blade was excellent. I highly recommend cooking it sous vide as done here.

Feather blade sous vide (1 of 1)

The best beef sandwich I’ve eaten in a long time.

If you can get your hands on the (not so) secret sauce, you will enjoy it and you can feel good in that you are supporting a growing business.

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Latest comments
  • What a lovely Sunday surprise to see a post from you, Connor! And such a wonderful meal as this. The sauce looks delicious — I’ll have to see if they supply anybody across the pond.

    As it is brunch time here on the west coast of the US, I’m thinking how good those lovely discarded juices would be in a Bloody Mary. 🙂

  • This is beautiful. I will contact vendors of this sauce and see whether they might be willing to ship to Texas. Hope you’re well.

  • What a treat to get a Sunday post Conor! So I had to google feather blade. It the states it’s known as a flat iron steak. Nummy-looking sauce, I love the trickle shot out of the sandwich of it. Mmmm.

  • I Googled your peanut rayu and wow, is there a lot of online craic about that stuff. I can see why it was the perfect ‘secret’ to add to your steak sanga. Well, anything that includes chilli, honey, sesame, garlic, etc is going to adorn a nice piece of meat perfectly, isn’t it? Good find, sir.

  • ‘Anything Kate can do I can do also’ . . . . Superb! A chines-Japanese saice being one opf the 16 most importanty food products out of Ireland . . . . no c’mon, you already have better lA

  • . . . . your ‘ruddy’ software . . . . you already have better lamb . . . do you absolutely need to take all our Asian ‘show-off’ stuff also? No bad things thought about you, not even you talking about ‘sous-vide nerds’! But having pea-green facepaint is not nice . . . .yes, I can spell both “Chinese’ and ‘sauce’ . . . mmph!!!

  • Hi Conor, the beef looks amazing. Time and temperature spot on. The sauce still remains somewhat of a mystery, as you did not reveal neither ingredients (other than peanuts) or the flavor profile. If you’re preparing this for a crowd, you could ask James to leave it whole rather than cutting into steaks, but remove the tough inner bit. This will result in two large slabs (that used to have the tough bit sandwiched in between).

  • I’ve yet to enter into the sous vide arena, but none-the-less enjoyed the read. Must admit, I had to go to Google to discover what “beef feather blade” was. It’s the same part of Mr. Cow that we call “Ytterlår” here. It’s always a learning experience when reading your post.

  • Now I’m intrigued. 🙂

  • Ooooh. Anything peanutty is right up my street – and then there’s the fact that I’m geographically proximate and possibly capable of getting some. I will possibly be adding an additional side of smugness…

      • You too Conor. I’m a little lacking in peanuts, but everything else is dragging along adequately.

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