Sous Vide Flank Steak - Steak Perfection! (2024)

FAQs

How long should I sous vide a flank steak? ›

Cooking Time

Flank steak only needs about two hours to cook with sous vide, but you can let it cook for up to four hours if you prefer. After sous vide cooking, flank steak needs about 10 minutes total to sear and rest.

Flank Steak Internal Temperatures

For medium-rare, aim for 130-135 °F internally. 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.

The trick is to only cook for about 5 minutes on each side to medium rare. Any further and you'll risk overdoing it, turning your beloved flanks into hockey pucks. Allow resting for about 5 to 10 minutes before serving.

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.

If you're looking for a tender and flavorful way to cook flank steak, consider slow cooking. Slow cooking allows the meat to break down and become melt-in-your-mouth tender while infusing it with rich flavors.

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.

Flank steak is one of my favorite cuts to sous vide. This lean, sometimes a little on the tough side, steak benefits from a low and slow cook and a hot sear. I love to do an herby salt to season this steak, but a marinade is also a great way to go.

Set your sous vide circulator for the temperature that you want. But I usually recommend 131°F to 135°F (55°C to 57.2°C) for a medium-rare steak, 135°F to 140°F (57.2°C to 60°C) for medium and 140°F (60°C) or above for getting into the medium-well to well-done range.

Rub a flank steak with olive oil, season it with salt and pepper and slide it onto a foil-lined sheet pan for easy cleanup. Then just broil it until it's medium-rare, 6 to 8 minutes. No flipping needed.

Heat your skillet on medium-high heat and add a couple of tablespoons of canola oil. Pan fry flank steak for about 3 minutes, flip over and cook for another 3 minutes until you just about reach medium rare which is 140 degrees Fahrenheit. Use a meat thermometer to check for the correct temperature.

Should you cut flank steak before marinating? ›

Experts recommend marinating from the night before or very early in the morning, leaving it to rest in the fridge and covering the marinade with clingfilm. Also, keep in mind that cutting the flank steak into steaks should be done before marinating.

Our preference is to place butter into the bag itself, rather than on top of the product. Butter added to the bag will help with air displacement, prevent things from sticking together and help to retain shape, and can also be used afterwards for a pan sauce. Butter also works really well for vegetable dishes.

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.

Sous viding a fresh steak takes an hour minimum, though you can absolutely leave it in the water bath for longer – up to 3 hours – if desired. Because the water is set at the exact temperature for the doneness that you're looking for, cooking it for longer won't actually compromise the doneness of the steak at all.

For a perfect medium-rare Flank steak on the stove, sear in a skillet for 12–13 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Use a meat thermometer to check the internal Flank steak's temperature to ensure it is cooked to the perfect level of doneness.

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.

Most steaks can be cooked sous vide for 2 to 4 hours and will result in a more tender version of how that steak traditionally tastes.