Sous Vide Flank Steak is the easiest way to get the very best flank steak ever. Hands down! Here’s how you do it!
I don’t have a ton of childhood memories. I have no idea why since I had a perfectly wonderful childhood. Great parents who love me, good schools, lots of sports… Well, whatever the reason, there’s not a lot I remember about it.
One thing I do remember, however, is my dad grilling flank steak. Loved it! Back then, flank steak was a relatively inexpensive cut of meat that had to be prepped just the right way to get it to taste great. And my dad was an expert.
Watch the full tutorial Video on my YouTube Cooking Show Here!
But today, there are lots of ways to get great results. And sous vide flank steak is top on my list! (BTW, it’s no longer an inexpensive cut of meat either, thanks to its popularity, but c’est la vie…)
Sous vide flank steak is surprisingly simple and exceptionally delicious. It’s the easiest way to get the perfectly cooked steak edge to edge and end to end.
How to Sous Vide Flank Steak
Lightly score the flank steak against the grain on both sides then season liberally with salt and pepper. Vacuum seal the steak and submerge in a 131 degree sous vide water bath for 90 minutes. Remove from the bath, pat dry and sear in butter in a very hot skillet or on the grill. Add more salt and pepper as necessary for taste. Slice in thin slices against the grain and serve warm or room temperature. (FULL RECIPE BELOW)
If you’re new to sous vide, here’s a great article on how to vacuum seal your steak using the water displacement method. You do not need a fancy vacuum sealer! (Although I do use mine all the time!)
How long does it take to sous vide a steak?
Steak is one of the best types of food to cook sous vide. But depending on the type and thickness of the steak, the time and temperature will vary. This flank steak is about 1 1/2 inches thick and should cook at 131 degrees for 90 minutes to get a perfect medium rare.
Once you know your own personal taste, adjust the times accordingly. If you like it closer to medium, then add 4 or 5 degrees to the temperature. Is rare more to your liking? Shoot for 127 degrees. The length of cooking time will be the same. The choice is yours and it will be exactly like you like it!
How Long Should I Sear a Sous Vide Steak
There are a few ways to get a great sear on your sous vide flank steak. If you’re trying to cook your steak indoors, then use a very hot cast iron or stainless steel skillet (here’s my favorite).
Pro tip #1 to getting that perfect sear – Pat your steak dry after you remove it from the bag in the water bath. The drier the better your searing results will be.
Pro tip #2 to getting that perfect sear – make sure your searing pan is VERY hot! As hot as you can get it without completely smoking up your house.
Pro tip #3 to getting that perfect sear – BUTTER! (Yes, there are other searing compounds that also give great results such as mayo, ghee, and grapeseed oil, but butter is still my favorite).
Pro tip #4 to getting that perfect sear – ONLY sear for 1 – 2 minutes per side. You don’t want to overcook that perfectly cooked beef!
You can also finish the steak off on the grill, which is great, but I find it easier to get a fantastic sear using a skillet or cast iron pan.
You’ll love this sous vide flank steak! I promise! It’s easy and perfect. And who knows?? Maybe if you serve it to your family, you will be creating precious lifelong memories for you and your kids!
Here are some other great sous vide dishes:
Here are the tools I used to make this dish:
- 1 2 pound flank steak
- 2 teaspoons coarse salt
- 1 teaspoon pepper
- 1 tablespoon butter for searing (optional)
- Score flank steak 1/4 inch deep across the grain on both sides. Season with salt and pepper on both sides.
- Vacuum seal steak or seal in a plastic zip top bag using the water displacement method to remove all of the air from the bag with the steak.
- Fill a large pot or water container will water and insert sous vide circulator. Set temperature to 131 degrees for medium rare. (Can set to a higher or lower temperature, depending on personal preference.
- Submerge vacuum sealed steak in sous vide water, ensuring entire steak is covered with water. Set time to 90 minutes.
- When cooking time is complete, remove steak from bag and pat dry. Sprinkle with additional salt and pepper if desired for taste.
- Set a cast iron or stainless steel skillet over very high heat and add butter. Just when the butter starts smoking, lay flank steak in pan. Sear on each side for 1-2 minutes.
- Remove from pan and slice against the grain in thin slices to serve.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 308Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 125mgSodium: 805mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 42g
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