Sous Vide Flat Iron Steak Recipe (+ Video) (2024)

Jump to Recipe - Print Recipe

This post may contain affiliate links.
Please read my disclosure policy.

Sous Vide Flat Iron Steakis an easy and foolproof recipe to cook this affordable cut, delivering intense beef flavor with a very tender texture. Cooking it to a precise temperature in the sous vide water bath and finishing with a quick pan sear produce the best result.

Sous Vide Flat Iron Steak Recipe (+ Video) (1)

Featured on Most-Popular Sous Vide Steak Recipes

What Is Sous Vide?

You may have heard of the French cooking method called sous vide. Translating as “under vacuum”, this process involves vacuum-sealing food and slow-cooking in a water bath at a precisely controlled temperature. After hours of cooking, the food comes out more tender and flavorful than with most other methods.

Why This Recipe Works

With traditional cooking methods like grilling, pan-searing, or broiling, there’s a very small window of the perfect doneness when making flat iron steaks. If you miss that window, the meat will become tough and chewy.

Sous vide cooking guarantees the result and ensures the steak is perfectly cooked by using precise temperature control. It also produces the meat with even doneness edge-to-edge.

Equipment You’ll Need

Ingredients

Sous Vide Flat Iron Steak Recipe (+ Video) (2)
  • Flat Iron Steak:This cut is considered to be very tender, second only to filet mignon in tenderness. It comes from the top blade which has a lot of flavorful marbling with uniform thickness, and is less expensive than other tender beef cuts like rib eye or New York strip steak. This particular cut is flat-looking with great flavor, similar to flank steak, skirt steak, and hanger steak.
  • Olive Oil:Regular olive oil works the best for this recipe. Avoid extra virgin olive oil as it has a lower smoke point.
  • Salt & Pepper:I used coarse salt, but you can use regular table salt or sea salt. Freshly ground black pepper works the best.
  • Garlic Powder:I used garlic powder for this recipe, but you can also use freshly minced garlic.

Flat Iron Steak Seasoning/Marinade

A simple seasoning made of salt, pepper, and garlic powder can bring out the best natural flavor of the flat iron steak. Alternatively, flat iron steak is also a good candidate for amarinadeas it’s relatively thin, and the flavor can penetrate into the meat easily.

Pro Tips:It’s important to season generously before sous vide cooking for the best result!

Step-By-Step Instructions

Sous Vide Flat Iron Steak Recipe (+ Video) (3)

Step 1: Pre-heat sous vide machine and season the steak

Set the Sous Vide Precision Cooker to 135°F (57°C) for medium-rare doneness.

Season the steak with salt, pepper, and garlic powder.

Sous Vide Flat Iron Steak Recipe (+ Video) (4)

Step 2: Vacuum seal and sous vide

Place the seasoned flat iron steak in a zip-lock bag and vacuum seal it using the“water displacement” technique. (You can use a vacuum sealer if you have one.)

Place the bag in the sous vide water bath and cook for 2 hours.

Sous Vide Flat Iron Steak Recipe (+ Video) (5)

Step 3: Sear

When the timer goes off, remove the bag from the water and transfer it to an ice bath or the refrigerator. Let it chill for about 10 minutes. Pat dry the flat iron steak with paper towels. Add more seasoning if needed. (It’s important to wipe off any extra moisture as it inhibits proper searing.)

Then grill or sear for about 1 minute per side, just to caramelize the outside.

Sous Vide Flat Iron Temperature And Time Chart

I recommend cooking flat iron steak at135°F (57°C) for medium-rare doneness.If you’d like to have a tender, juicy flat iron steak, don’t cook the meat past medium doneness. If you’d like to try other temperatures, follow the chart below:

Steak DonenessTemperature
Rare125°F (52°C)
Medium Rare135°F (57°C)
Medium140°F (60°C)
Medium-well155°F (68°C)
Well Done165°F (73°C)

Flat iron steak requires longer cook time than most other tender cuts, and I recommend cooking it for 2 hours.

Pro Tip:It’s fine to leave it in the warm bath for an extra 30-60 minutes. But avoid cooking it for too long as the texture could become mushy.

Sous Vide Flat Iron Steak Recipe (+ Video) (6)

Tips For Vacuum-Sealing The Steak Without A Vacuum Sealer

If you don’t have a vacuum sealer,a regular zip-top bag works well with this recipe. The trick is called water displacement technique: just place the seasoned steak in a zip-top bag, and seal all but one corner of the bag. Slowly place it into a bowl with cold water, making sure everything below the zip-line is covered by water. Then seal the rest of the bag (You can watch the video in the recipe card for a visual tutorial).

Serving Suggestions

Serve them with side dishes like Fruit Salsa, Steamed Broccoli, or Sous Vide Potatoes for an amazing meal! Some other sides that I like to pair with this recipe include:

  • Asparagus
  • Mashed Potatoes
  • Carrots

Finishing After Sous Vide Cooking For A Caramelized Crust

While flat iron steak comes out of sous vide mouthwateringly tender, it benefits from searing to create a caramelized crust. You can use a hot skillet, grill or the broiler. My favorite is cast iron skillet.

First, heat your skillet until very hot. While you’re waiting, pat the steak dry using paper towels to remove excess moisture that will interfere with searing.

You’ll also want to rub it all over with a high smoke point oil. Now you can use kitchen tongs to place the steak on the heat to sear for 1 to 2 minutes until browned. Flip and sear 1 to 2 minutes more. It’s now ready to serve!

Sous Vide Flat Iron Steak Recipe (+ Video) (7)

Side Dishes To Serve With Flat Iron Steak

  • Mashed Potatoes
  • Sweet Potatoes
  • Potatoes
  • Carrots
  • Broccoli

FAQs

Can I sous vide frozen flat iron steak?

Yes! Follow the same instruction and cook the frozen steak 30 more minutes in the warm water bath.

Is a flat iron steak a tough cut?

A flat iron steak is not considered a tough cut. In fact, it has a solid tenderness rating of 8/10. With sous vide cooking, a flat iron steak comes out extremely tender and flavorful.

Can I sous vide flat iron steak longer than the recommended time?

Yes, you can extend the cooking time for flat iron steak by an hour or two no problem. Just avoid leaving it for long periods or overnight, as the texture will start to deteriorate and become mushy.

More Sous Vide Steak Recipes

  • Sous Vide Sirloin Steak
  • Sous Vide T-Bone Steak
  • Sous Vide New York Strip
  • Sous Vide Tri Tip

Sous Vide Flat Iron Steak Recipe (+ Video) (8)

Sous Vide Flat Iron Steak Recipe (+VIDEO)

Sous Vide Flat Iron Steak is an easy and foolproof recipe to cook this affordable cut, delivering intense beef flavor with a very tender texture. Cooking it at a precise temperature in the sous vide water bath and finishing with a quick pan sear produce the best result.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 5 minutes minutes

Servings: 2

Author: Izzy

Calories: 462kcal

Ingredients

  • 1 pound flat-iron steak
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil

Instructions

  • Add water to the sous vide container or a large pot, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you’d like to cook to other doneness, see the temperature chart in the post above.

  • Season your flat iron steak generously with salt, pepper, and garlic powder.

  • Place the seasoned steak to a zip-lock bag.

  • Seal all but one corner of the bag, and slowly place it into the water bath. Make sure everything below the zip-line is covered by water, and push the air out. (If the water is already heating up, you can use a kitchen tong to push the bag into the water). Then seal the rest of the bag. (This technique is called “water displacement method”).

  • Lave the vacuum-sealed bag in the sous vide water bath. Make sure it is fully submerged.

  • Cook for 2 hours.

  • When the timer goes off, remove the bag from the water bath and transfer it to an ice bath (or refrigerator). Let it chill for about 10 minutes.

  • Remove the steak from the bag and wipe off the moisture with paper towels. (Make sure to pat dry the surface completely.)

  • Season with more salt and pepper if necessary.

  • Place the cast-iron skillet or grill on medium-high heat, and add olive oil. Once hot, add the steak and sear about 1 minute per side. (If you use grill, you can brush the oil on the steak).

  • Slice against the grain and serve immediately.

Video

Nutrition

Calories: 462kcal | Carbohydrates: 1g | Protein: 43g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 150mg | Sodium: 749mg | Potassium: 701mg | Sugar: 1g | Calcium: 14mg | Iron: 5mg

Author: Izzy

Course: Dinner, Main Course

Cuisine: French

Keyword: Sous Vide Flat Iron Steak

Tried this recipe?Follow or tag us on Pinterest @izzycooking

Sous Vide Flat Iron Steak Recipe (+ Video) (9)

UPDATEDJULY 14, 2020:This post was originally published on May 15, 2020. We spiffed it up and added a brand new video to make it sparkle!

Sous Vide Flat Iron Steak Recipe (+ Video) (2024)

FAQs

How long do you sous vide a flat iron steak? ›

Remove steaks from marinade and individually vacuum seal in a bag. Place sealed bags into the water bath and cook for 2-3 hours. Heat your grill to high and grill steaks for no more than 1-2 minutes per side. Season to taste with salt & pepper.

What is the best cooking method for flat iron steak? ›

Instructions
  1. Season generously with salt and pepper.
  2. Heat oil in a skillet over high heat.
  3. Cook for 3-4 minutes.
  4. Flip, cook an additional 4 minutes (continue to flip every minute until internal temp is 135℉.)
  5. Remove from the skillet and let rest, covered, for 5 minutes.
  6. Slice & serve!

What is the best internal temperature for flat iron steak? ›

Flat Iron Steak Internal Temperatures

For medium, aim for 135-145 °F internally. For medium-well, aim for 145-155 °F internally. For well-done, aim for 155-165 °F internally.

Why is my sous vide steak so tough? ›

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

Is 4 hours too long to sous vide a steak? ›

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

Can you overdo steak in sous vide? ›

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

Can you sous vide flat iron steak? ›

Cook the flat iron steak in the sous vide water bath for 2-4 hours. The longer cooking time will result in a more tender steak, but even a couple of hours will yield excellent results. After sous vide cooking, remove the steak from the bag and pat it dry with paper towels.

Why is my flat iron steak chewy? ›

While the cut can be juicy and supple, a line of fibrous tissue (known as sinew or tendon) runs through the middle of the area the steak comes from, making some bites tough, chewy, and not at all enjoyable. Flat iron steak is from the chuck portion of the cow, which is its lower neck and shoulder region.

How many times do you flip flat iron steak? ›

Grilling Flat Iron Steak

Put the rack directly over heat to sear steaks for 2-3 minutes. Flip with tongs and sear for another 2-3 minutes on the other side. Pull from grill when internal temperature reaches 125 degrees for medium-rare (adjust as desired for other doneness levels).

What's another name for flat iron steak? ›

Flat iron steak
Beef Cuts
Alternative namestop blade roast, shoulder top blade roast, top boneless chuck, petite steak, butler steak, lifter steak, book steak, chuck clod, lifter roast, and triangle roast
TypeChuck steak

Should you marinate a flat iron steak? ›

The ideal marinating time for flat iron steak can vary depending on the recipe and the thickness of the steak. As a general rule, you should aim to marinate your steak for at least 30 minutes to an hour but no more than 24 hours.

Can you overcook flat iron steak? ›

The flat iron steak is very tender and well-marbled, therefore great for grilling. Some cooks reflexively marinate it because they marinate all beef. There is no need to tenderize flat iron, but be cautious not to overcook it, either.

Should you sear before or after sous vide? ›

In the kitchen, you have to produce flavor, and then lock in that flavor. This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak. Finally, the flavor is secured in the meat during the chilling process.

What is the ideal sous vide time for steak? ›

If you are cooking two small steaks one hour in the sous vide is sufficient. For more than two steaks or larger cuts, sous vide for at least two hours. For our massive King Cut steaks, cook with the immersion circulator for three hours.

Does steak get more tender the longer you sous vide? ›

The first benefit is that sous vide allows you to cook a perfectly done steak every time. The other benefit is the ability to turn tougher, but more flavorful, steaks such as flank steak into very tender steaks through longer cooking times.

What temperature do you sous vide steak before searing? ›

Proper setup for sous vide bath

To get it to the desired temp, you need the water to be just slightly hotter. This is another reason a thermometer is a good idea in sous vide cooking! I wanted a 130°F (54°C) steak, so I set my Joule to 132°F (56°C), but I set my DOT to 130°F (54°C).

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Manual Maggio

Last Updated:

Views: 6400

Rating: 4.9 / 5 (49 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Manual Maggio

Birthday: 1998-01-20

Address: 359 Kelvin Stream, Lake Eldonview, MT 33517-1242

Phone: +577037762465

Job: Product Hospitality Supervisor

Hobby: Gardening, Web surfing, Video gaming, Amateur radio, Flag Football, Reading, Table tennis

Introduction: My name is Manual Maggio, I am a thankful, tender, adventurous, delightful, fantastic, proud, graceful person who loves writing and wants to share my knowledge and understanding with you.