This recipe for Sous Vide Flank Steak shows you how to transform this naturally lean cut of beef into succulent steak with a buttery seared finish. It’s an easy method that cooks steak perfectly every time!
Table of Contents
If you’ve ever struggled to cook flank steak just right, this sous vide method will change everything. It takes the guesswork out of cooking and delivers perfect results every time: rich, beefy flavor, consistent doneness, and a gorgeous golden crust thanks to a quick butter sear.
Flank steak is one of my favorite cuts of beef to sous vide because it’s naturally lean and flavorful, but can easily become tough if overcooked. The sous vide gently breaks down the muscle fibers without drying them out, yielding melt-in-your-mouth meat and bold, beefy flavors. As a bonus, the beef stays warm in the sous vide bath without overcooking while you prep the rest of your meal!
Ingredient notes
- Flank steak – Look for a steak that’s relatively even in thickness. If it’s thicker than 1 inch, adjust your time in the water bath accordingly. If you can’t find flank steak, skirt steak is a decent substitute.
- Butter and oil – Searing the steak in both unsalted butter and olive oil yields an eye-popping golden crust and succulent flavors in each bite.
- Salt and pepper
How to make it
Step 1
Preheat the Water Bath and Season
- Preheat your sous vide water bath to your desired temperature (I recommend 132°F for medium-rare flank steak, but you can adjust based on your preferred doneness).
- Season the flank steak generously on both sides with kosher salt and freshly ground black pepper.
Step 2
Seal
- Seal the steak in an airtight bag using a vacuum sealer or the water displacement method (more on that below).
Step 3
Cook the Steak
- Cook the steak in the sous vide bath for 1 to 4 hours.
- Remove the steak from the bag and use paper towels to pat the surface completely dry.
Step 4
Sear
- Preheat a cast-iron skillet over high heat, then add the oil and butter.
- Add the steak and sear for 1 minute per side, tilting the pan and spooning the melted butter over the top as it cooks.
Step 5
Slice and Serve
- After letting the steak rest, slice it into thin slices against the grain.
- Sprinkle with a pinch of flaky salt and serve while it’s hot and juicy
Sous vide temperature and time guide
Your flank steak can remain in the water bath for a minimum of 1 hour or up to 4 hours without any risk of overcooking. Note that a ½- to 1-inch flank steak reaches its target internal temperature fairly quickly. Thicker cuts may need a little more time to come to temperature:
- Rare: 120°F (49°C) to 128°F (53°C)
- Medium-Rare: 129°F (54°C) to 134°F (57°C)
- Medium: 135°F (57°C) to 144°F (62°C)
- Medium-Well: 145°F (63°C) to 155°F (68°C)
- Well Done: 156°F (69°C) and up
A quick word on sous vide safety: You can cook steak below 130°F (54°C) if you prefer a very rare result, but it’s important to limit the cook time to under 2 ½ hours. That’s because temperatures below 130°F don’t pasteurize the meat, so keeping it in the water bath too long can allow bacteria to grow.
That’s precisely why I sous vide my flank steak at 130°F (54°C). It gives me a consistent medium-rare and the peace of mind that it’s safe to cook for up to 4 hours.
Tips and tricks
- No vacuum sealer? A freezer-safe ziplock bag, combined with the water displacement method, also works. Simply place your seasoned steak in the bag, slowly lower the bag into the water, allowing the water pressure to force the air out. Seal the bag just above the waterline. If needed, use sous vide weights or a binder clip to keep the bag fully submerged.
- After removing your steak from the water bath, drying it is critical for yielding a deeply flavorful seared crust. Any surface moisture will steam rather than sear.
- For the best sear, heat a hot cast-iron skillet or heavy-bottomed pan until it’s smoking hot. Sear the steak for just 60 seconds per side, including the edges.
Variations
Once you’ve mastered sous vide steak basics, the possibilities for customizing its flavor are endless:
- Aromatics in the bag – Infuse the meat with more flavor by adding fresh aromatics directly into the sous vide bag, such as crushed garlic cloves, a few sprigs of fresh rosemary or thyme, bay leaves, or an onion wedge or shallot.
- Dry rubs and seasonings – Rubbing a steak dry rub, BBQ dry rub, or Cajun seasoning onto the steak before bagging it is an excellent way to spice it up.
- Post-sear sauce – I do not recommend marinating flank steak before sous vide because it can break down the meat too much. Instead, serve the steak with a sauce or marinade after the sear. Think compound butter, cowboy butter, chimichurri, peppercorn sauce, mustard sauce, or any of these 15+ Sauces for Flank Steak.
Serving suggestions
Your tender flank steak with its crispy, flavorful crust pairs beautifully with a wide range of side dishes. Here are my favorites to complete the meal:
- Or try one of these 50+ Side Dishes to Serve with Flank Steak!
Got leftovers? Pile the sliced steak into steak tacos, cheesesteaks, or use it as a salad topper.
Storing
After the seared steak is cool, transfer it to an airtight container and store it in the refrigerator for 3 to 4 days. Reheat it in a pan over medium-low heat with some butter, or in the microwave.
If you’ve cooked the steak sous vide but haven’t seared it yet, you can cool it immediately in an ice bath (while still in the bag) for 10 to 15 minutes, then refrigerate it in its bag for 5 to 7 days or freeze for up to 6 months. This method is fantastic for meal prep!
To reheat, place the steak (still in its bag) back into a sous vide bath heated about 2 degrees below your initial cooking temperature for 30 to 60 minutes. Then, pat dry and sear as usual.
Erin’s wine pairings
Few things complement a tender, juicy steak like a thoughtfully chosen glass of red wine. Here are my top picks:
- You can rarely go wrong with a bold Cabernet Sauvignon when it comes to steak.
- If you enjoy a wine with a bit more spice and complexity, a Malbec or Syrah is an excellent choice.
More sous vide beef recipes
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Sous Vide Roast Beef
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Sous Vide Short Ribs
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Full Recipe
Sous Vide Flank Steak
Equipment
Ingredients
- 1 1/4 pounds flank steak (about 1/2-1 inch thick)
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- Kosher salt & pepper
Instructions
- Set the sous vide to your desired temperature (132-degrees for medium-rare, or see below***).
- Season the steak on both sides with salt and pepper.
- Vacuum seal the flank steak using your preferred method.
- Cook for 1 hour, up to four hours.
- Remove steak and pat dry with paper towels.
- Preheat a cast iron skillet over high heat. Add oil and butter. Sear the flank steak for 1-minute per side, tilting skillet and spooning butter over it as it cooks.
- Slice the steak into 1/2 inch slices against the grain. Sprinkle with additional salt and serve immediately.
Notes
Rare: 120°F (49°C) to 128°F (53°C)
Medium-Rare: 129°F (54°C) to 134°F (57°C)
Medium: 135°F (57°C) to 144°F (62°C)
Medium-Well: 145°F (63°C) to 155°F (68°C) Storing
- After the seared steak is cool, transfer it to an airtight container and store it in the refrigerator for 3 to 4 days. Reheat it in a pan over medium-low heat with some butter, or in the microwave.
- If you’ve cooked the steak sous vide but haven’t seared it yet, you can cool it immediately in an ice bath (while still in the bag) for 10 to 15 minutes, then refrigerate it in its bag for 5 to 7 days or freeze for up to 6 months. This method is fantastic for meal prep!
- To reheat, place the steak (still in its bag) back into a sous vide bath heated about 2 degrees below your initial cooking temperature for 30 to 60 minutes. Then, pat dry and sear as usual.
- No vacuum sealer? A freezer-safe ziplock bag, combined with the water displacement method, also works. Simply place your seasoned steak in the bag, slowly lower the bag into the water, allowing the water pressure to force the air out. Seal the bag just above the waterline. If needed, use sous vide weights or a binder clip to keep the bag fully submerged.
- After removing your steak from the water bath, drying it is critical for yielding a deeply flavorful seared crust. Any surface moisture will steam rather than sear.
- For the best sear, heat a hot cast-iron skillet or heavy-bottomed pan until it’s smoking hot. Sear the steak for just 60 seconds per side, including the edges.
- Aromatics in the bag – Infuse the meat with more flavor by adding fresh aromatics directly into the sous vide bag, such as crushed garlic cloves, a few sprigs of fresh rosemary or thyme, bay leaves, or an onion wedge or shallot.
- Dry rubs and seasonings – Rubbing a steak dry rub, BBQ dry rub, or Cajun seasoning onto the steak before bagging it is an excellent way to spice it up.
- Post-sear sauce – I do not recommend marinating flank steak before sous vide because it can break down the meat too much. Instead, serve the steak with a sauce or marinade after the sear. Think compound butter, chimichurri, peppercorn sauce, mustard sauce, or any of these 15+ Sauces for Flank Steak.
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