Sous Vide Flank Steak

Close up of sliced flank steak on cutting board.

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: people

Calories: 184kcal

Author: Platings and Pairings

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!

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Equipment

Sous Vide Machine

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.

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

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.

Nutrition